Start by preheating the oven to 350°F degrees.

Then, line an 8-inch square baking pan with parchment paper and set aside.

In a medium-sized bowl, whisk together melted butter, oil, and sugar. Crack in the eggs followed by vanilla, then whisk until the batter is smooth.

Sift in the all-purpose flour, unsweetened cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined using a spatula. Make sure not to overmix as it will change the consistency of the brownies and they may taste dense and dry.

Pour batter into the prepared pan, smoothing the top out evenly. Add large dollops of dulce de leche and swirl into the batter with a knife or toothpick. Tip: Keep your large swirls so that when they sink during baking they will create little pockets of caramel underneath the marbled surface

Just before they go in the oven, add a sprinkling of flaked sea salt on top for that irresistible salted caramel flavor.

Place in the preheated oven and bake for about 20-25 minutes. You can also test if the brownies are done by inserting a toothpick into the center of the pan. If it comes out slightly dirty they’ll be perfect fudge-textured brownies.

Remove and allow to cool in the pan at room temperature before slicing into 9-12 squares.