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Dulce de Leche Brownies

Dulce de leche is basically sugar and milk (or, for a shortcut, sweetened condensed milk) that is slowly cooked until it caramelizes. Although you can make dulce de leche at home, these brownies work great with a store-bought product. You will likely have all the ingredients on hand for this recipe when the craving for a sweet hits, and fortunately the batter goes together quickly and easily. The hardest part is having to wait until the brownies chill for an hour before you can eat them. 

Prep Time
10 mins
Cook Time
10 mins
Cooling Time
1 hr
Total Time
1 hr 40 mins
Servings: 9 to 16 servings
Calories: 420 kcal
Course: Dessert
Cuisine: Tex-Mex

Ingredients

  • Nonstick cooking spray, for the pan
  • 1/2 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 1/4 cups granulated sugar
  • 5 tablespoons unsalted butter
  • 2 large eggs plus 1 large egg yolk, cold
  • 1 teaspoon pure vanilla extract
  • 1/3 cup vegetable oil
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup semisweet chocolate chips
  • 2/3 cup dulce de Leche

Instructions

    Cup of Yum
  1. Preheat the oven to 325°F. Line the bottom and sides of an 8-inch square pan with parchment paper, allowing it to extend beyond the rim by about 1 inch, then spray with cooking spray.
  2. In a small bowl, whisk together the flour, cornstarch, cinnamon, salt, and baking soda. In a medium microwave-safe bowl, combine the sugar and butter and microwave on medium power just until the butter is melted, about 1 minute. Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder until the cocoa dissolves and the mixture is smooth. Add the flour mixture and stir until fully incorporated. Stir in the chocolate chips, distributing them evenly.
  3. Spread half of the batter evenly in the bottom of the prepared pan and bake for 10 minutes. Remove from the oven. Dollop the dulce de leche on top of the baked brownie batter, portioning it in 9 evenly spaced spoonfuls, and then top evenly with the remaining batter. Using a knife, swirl together the top brownie layer and the dulce de leche layer.
  4. Return the pan to the oven and bake for about 20 minutes longer. The top should feel just barely set to the touch. Do not overbake. Let cool completely in the pan on a wire rack, then cover and refrigerate for at least 1 hour before serving.
  5. Using the edges of the parchment, lift the brownies out of the pan, then cut into squares to serve. The brownies will keep in an airtight container at room temperature for up to 3 days. 

Notes

  • Room Temperature - The brownies will keep in an airtight container at room temperature for up to 3 days. 
  • Refrigerated - For a slightly longer shelf-life, they’ll keep in the fridge for up to a week.
  • Frozen - You can also freeze dulce de leche brownies for up to 3 months. I recommend wrapping them in several layers of plastic wrap before transferring to a freezer bag and gently pressing the air out to help ward off any freezer burn.
  • Reheating - I generally prefer to serve my brownies cool or at room temp to make them easier to eat with my hands. However, if you’d like to warm them (say, for a brownie sundae), pop them on a parchment-lined tray in a preheated 200ºF oven for about 5 minutes, or until sufficiently gooey. 

Nutrition Information

Calories 420kcal (21%) Carbohydrates 56g (19%) Protein 5g (10%) Fat 22g (34%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g Monounsaturated Fat 6g Trans Fat 0.3g Cholesterol 59mg (20%) Sodium 157mg (7%) Potassium 231mg (7%) Fiber 4g (16%) Sugar 43g (86%) Vitamin A 277IU (6%) Vitamin C 0.1mg (0%) Calcium 37mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 9to 16 servings

Amount Per Serving

Calories 420

% Daily Value*

Calories 420kcal 21%
Carbohydrates 56g 19%
Protein 5g 10%
Fat 22g 34%
Saturated Fat 9g 45%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 6g 30%
Trans Fat 0.3g 15%
Cholesterol 59mg 20%
Sodium 157mg 7%
Potassium 231mg 5%
Fiber 4g 16%
Sugar 43g 86%
Vitamin A 277IU 6%
Vitamin C 0.1mg 0%
Calcium 37mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.