Dulce De Leche Brownies are just right when you want to jazz up plain Jane brownies by adding a heavenly layer of dulce de leche.
I’ve discovered something new that is sooooo good it should get its’ own food group. How have I missed out for so long! Dulce de leche is a caramel like sauce that is fun to have around for pouring over ice cream or for anything you might top with a caramel sauce. What’s the difference between caramel sauce and dulce de leche? Caramel has butter, dulce de leche is just milk and sugar that’s cooked very slowly.
How do you make dulce de leche:
Not having any in the house, but having a can of sweetened condensed milk, I attempted to make it. I can’t begin to tell you what a sticky mess it made in my microwave. After 30 minutes of cleaning every crevice in the microwave from where it had spilled over, I decided it was worth the money to buy a jar. I found it where the biscoff spread and peanut butter are in our grocery, or you can find it here. The color alone is beautiful, just a little darker than caramel. However, if you want to make it yourself, don’t do what I did but try this method from Epicurious where you cook it slowly in the oven, a lot less mess.
Combined with these rich chocolate brownies, you have an amazing dessert. So if you’ve been living on some remote island and don’t know about dulce de leche, pick up a jar next time you are on the peanut butter aisle and enjoy this caramel like topping.
If you are a fan like me, here are some other recipes that use dulce de leche that you might enjoy.
Dulce De Leche Brownies
Dulce De Leche Brownies are just right when you want to jazz up plain Jane brownies by adding a heavenly layer of dulce de leche.Print Pin Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
- 1¼ cups flour
- 1 teaspoon salt
- 2 tablespoons dark unsweetened cocoa powder
- 11 ounces dark chocolate 60% cocoa, chopped
- 1 cup butter cut into 1 inch pieces
- 1½ cups sugar
- ½ cup brown sugar
- 5 eggs room temp
- 2 teaspoons vanilla
- ¾ cup dulce de leche
- Preheat oven to 350º. Butter the sides and bottom of an 8 x 8 inch baking pan. Line the bottom with a sheet of parchment paper, and butter the parchment; set aside.
- In a medium bowl, whisk together the flour, salt and cocoa powder; set aside.
- Place the chocolate and butter in a microwave safe bowl and microwave on medium power for about 2 minutes, whisking every 30 seconds until just melted.
- Whisk sugars into warm chocolate mixture until incorporated.
- Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining two eggs and whisk until just combined. Stir in the vanilla.
- Fold the dry ingredients into the wet ingredients until there is just a trace of the flour mixture still visible. Be careful not to over mix.
- Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle the dulce de leche over the brownie layer avoiding the edges. Use an offset spatula to spread the dulce de leche evenly across the brownie layer. Scoop the rest of the brownie batter over the caramel layer smoothing with a spatula.
- Bake the brownies for 30 minutes. The brownies are done when the toothpick comes out with a few moist crumbs. Remove from the oven and place the pan on a wire rack; allow to cool completely to room temperature before cutting and serving. Refrigerating them for a few minutes will make it easier to cut.
Serving: 1g | Calories: 250kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 182mg | Potassium: 127mg | Fiber: 2g | Sugar: 20g | Vitamin A: 290IU | Calcium: 22mg | Iron: 2.1mg