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Dulce de Leche Brownies
A recipe for Dulce de Leche Brownies from the cookbook, Even Better Brownies! These decadent, chocolate brownies are filled with swirls of a sweet and indulgent Dulce de Leche for quite the spectacular treat.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 16 Brownies
Course:
Dessert
Cuisine:
International
Ingredients
- 1/2 cup (115 grams) unsalted butter
- 3/4 cup (60 grams) unsweetened natural or Dutch-process cocoa powder
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (110 grams) dark brown sugar
- 1/2 tablespoon (8 milliliters) vanilla extract
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 cup (60 grams) all-purpose flour
- 1/2 cup (120 milliliters) dulce de leche divided
Instructions
- Preheat the oven to 350˚F (180˚C). Grease an 8x8-inch (20x20-centimeter) pan with butter or nonstick cooking spray and then line the pan with parchment paper, leaving an overhang on all sides. Grease the parchment with butter or nonstick cooking spray and then set it aside.
- In a saucepan, melt the butter over medium-low heat until it's completely melted. Add the cocoa powder, granulated sugar and dark brown sugar and stir very well. Allow to cool for about 3 minutes before continuing.
- Add the vanilla, then the eggs one at a time, beating between each addition. Add the salt, baking powder and flour and stir until just combined and there are no more patches of flour.
- Spread about half of the batter into the prepared pan and drop 1/4 cup (60 milliliters) of the dulce de leche on top in dollops before swirling lightly with a toothpick or knife. Top with the remaining batter and the remaining dulce de leche and swirl again slightly.
- Bake the brownies for 27 to 30 minutes, or until a toothpick inserted in the center comes out clean of batter. Allow the brownies to cool completely in the pan before cutting into bars.
- Cover and store leftover brownies in an airtight container at room temperature for 3 to 4 days.
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