These dulce de leche brownies are made with our favorite fudgy brownies recipe and swirled with caramel-like dulce de leche. This recipe comes together super quickly and is so easy to make.
These chocolate brownies are fudgy, rich in chocolate flavor, have a crinkly top, and are gooey on the inside. This recipe is perfect for dulce de leche and chocolate lovers.
For more brownie recipes check out my strawberry brownies, fudgy turtle brownies, brownie bites, small batch brownies, biscoff brownies, and fudgy oreo brownies.
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Why this recipe works
- These brownies are perfect for dulce de leche and chocolate lovers!
- Fudgy- These are extra chocolaty, moist, and fudgy brownies that have a crinkle top!
- Simple- These brownies are made with super simple ingredients.
- Dulce de leche- They are swirled with dulce de leche! You can add as much dulce de leche as you'd like!
- Time- These brownies are made in under an hour from start to finish.
Ingredients
Before you start to make this dulce de leche brownies recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Eggs– Make sure you’re using room-temperature eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven. You will need 3 large eggs.
Vanilla extract– Vanilla extract Is an essential ingredient for brownies.
Salt– We used kosher salt for this recipe. Salt doesn’t give the brownies a salty taste, it helps to enhance the chocolate flavor.
Dark chocolate- use the best quality dark chocolate for the best flavor.
Butter- use refrigerated unsalted butter. If you are using salted butter, make sure that you skip the salt in this recipe. We like using unsalted butter to have control over the salt in recipes.
Dulce de leche- dulce de leche is a caramel-like spread that you can find in any supermarket in the baking aisle. You can make dulce de leche by yourself as well by cooking sweetened condensed milk!
Instructions
Preheat oven to 180c (350f) and prep a parchment paper-lined 8 by 8-inch square baking pan.
In a small mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a ben Marie. Let the chocolate mixture cool completely.
Add the sugar, eggs, salt, and vanilla extract. Stir with a whisk until the mixture is combined. Transfer the mixture into a big mixing bowl.
Sift the cocoa powder and flour into the mixture and lightly fold the dry ingredients into the wet batter. Don’t overmix!
You don’t want to develop gluten in the flour. This step ensures you have fudgy and moist brownies and not dense and dry brownies.
Pour the batter into a parchment paper-lined baking pan and scoop about 8 scoops of dulce de leche on top of the brownie batter.
Using a knife or a skewer, make swirls until you are satisfied with the look of the brownies. Don't overmix so you can still see the swirls.
Bake in a preheated oven for 25-30 minutes or until the tops of the brownies are crinkly. Ensure you line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
Let the brownies cool to room temperature and enjoy!
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have fudgy and moist brownies and not dense and dry brownies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, M&M, caramel sauce, white chocolate, kinder, toffee, and more! Be creative!
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be firmer and won’t crumble up. These brownies are extra moist, fudgy, and melt-in-your-mouth delicious, so it will be worth it to wait these 20 minutes.
- Don’t overbake your brownies! to have super fudgy brownies, we like to underbake the brownies a little bit.
- Ensure you line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
Faq's
We like to use Dutch prosses cocoa powder because it gives the cake a deeper rich chocolate taste, but the natural cocoa powder will work! It’s just a personal preference.
These will last for up to 3 days stored at room temperature or for up to 5 days stored in the fridge.
We use all-purpose flour for brownies, cake flour will work great as well.
Yes! If you do not want to make brownies from scratch, you can make this recipe with brownie mix. Follow the instructions written on the brownie mix box and follow the rest of the instructions as written.
Storing
It’s okay to store these brownies at room temperature. Cover them with plastic wrap or foil to prevent them from drying out.
Freezing
To freeze these brownies, you will need to wrap the brownies in plastic wrap or foil and seal them in an airtight container or in an airtight resealable bag. You can freeze brownies for up to 2 months.
Thaw in the fridge overnight or at room temperature for a few hours.
Substitutions
Dairy-free-Â to make this dairy-free, replace the butter with vegan butter, and make sure that you are using dairy-free dark chocolate. Also, make sure that you are using dairy-free dulce de leche.
Gluten-free- make these brownies gluten-free by swapping the flour with gluten-free flour.
Serving tips
The best way to serve brownies is with a cold cup of milk. another way we like to serve brownies is with a big scoop of vanilla ice cream on top and powdered sugar on top.
Another way to serve brownies is next to fresh fruit with whipped cream and chocolate syrup.
Variations
Add in ideas- If you want to spice up your brownies, there are many ways to do so. here are a few add-in ideas for brownies: nuts, chocolate chips, caramel, toffee bits, white chocolate, coconut, m&ms.
Tools
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Brownie pan
More chocolate recipes
Chocolate rice krispie treats- These chocolate rice krispie treats are loaded with chocolate flavor and are gooey, and chewy, take 20 minutes to prep, and are always a crowd-pleaser!
Chocolate fudge cake- This chocolate fudge cake is the most amazing chocolaty, rich, moist, and tender, and is the perfect dessert to satisfy your chocolate cravings!
Triple chocolate cookies- These triple chocolate cookies are made with cocoa powder, chocolate chips, and chocolate chunks! These are the ultimate cookies for real chocolate lovers.
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📖 Recipe
Dulce De Leche Brownies
Ingredients
- ½ cup Flour
- â…“ cup Cocoa powder
- 1 ½ cups Granulated sugar
- 3 Eggs
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- 200 g Dark chocolate
- 115 g Butter
- 1 cup Dulce de leche
Instructions
- Preheat an oven to 180c (350f) and prep a parchment paper-lined 8 by 8-inch baking pan.
- In a small mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a ben Marie. Let the chocolate mixture cool completely.
- Add the sugar, eggs, salt, and vanilla extract. Stir with a whisk until the mixture is combined.
- Transfer the mixture into a big mixing bowl.
- Sift the cocoa powder and flour into the mixture and lightly fold the dry ingredients into the wet batter. Don’t overmix! You don’t want to develop the gluten in the flour. This step ensures you have fudgy and moist brownies and not dense and dry brownies.
- Pour the batter into a parchment paper-lined baking pan and scoop about 8 scoops of dulce de leche on top of the brownie batter.
- Using a knife or a skewer, make swirls until you are satisfied with the look of the brownies. Don’t overmix so you can still see the swirls.
- Bake in a preheated oven for 25-30 minutes or until the tops of the brownies are crinkly. Make sure you line your baking pan with parchment paper to prevent the brownies to stick to the pan.
- Let the brownies cool to room temperature and enjoy! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be more firm and won’t crumble up. These brownies are extra moist, fudgy, and melt in your mouth delicious, so it will be worth it to wait these 20 minutes.
Ellie
Super fudgy and decadent brownies. So delicious.