Perfectly chewy and fudgy Dulce de Leche Brownies. Dense, chewy, chocolatey brownies with pockets of soft Dulce de Leche.
Brownies. With pockets of dulce de leche. I basically fell back in love with brownies over this recipe. The brownie itself is fudgey and not too sweet.
Combined with the dulce de leche it’s basically asking for a brownie ice cream sandwich (that way I can eat 2 brownies and ice cream!).
The edges get all crispy with the cooked dulce de leche and it’s simply one of the most marvellous bites you may ever have!
The brownie recipe calls for bittersweet or dark chocolate as the dulce de leche is on the sweeter side of life and if we used semi-sweet or milk chocolate it would just be overwhelming.
The biggest tip is making sure your peaks and valleys in the bottom of the brownie batter has some depth as these crevasses create deep pockets for the dulce to leche. If they aren’t deep enough, or the dulce de leche gets over mixed in, the brownies will not have the desired overall effect.
The recipe is very straightforward for brownies. I’m recommending buying the dulce de leche prepared to make it easy. I used Eagle Brand, and it was found at a major grocery chain near my house.
The brownie recipe is straight from David Lebovitz. Because why ruin a perfectly perfect recipe? His brownie are so good and the ideal compliment to the ducle de leche.
Like many others, chocolate is totally my jam. And speaking of jam, there’s this incredible PB, Jam, and Chocolate Tart I really need to make again. Or if you’re a sucker for chocolate and caramel together (like I am), then this Salted Chocolate Caramel Tart is right up your alley.
Perfectly chewy and fudgy Ducle de Leche Brownies.
- 8 tbsp (1 stick) unsalted butter, cut into pieces
- 6 oz (170 gr) bittersweet or dark chocolate
- 1/4 cup cocoa powder
- 3 large eggs
- 1 cup sugar (granulated)
- 1 tsp vanilla extract
- 1 cup flour
- 1 cup prepared dulce de leche
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Preheat the oven to 350° F.
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Line a 8-inch (20 cm) square pan with a long sheet of parchment paper to cover the bottom and all sides. use 2 pieces of paper if need be to cover all sides.
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Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour.
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Scrape half of the batter into the prepared pan leaving lots of big peaks and valleys.
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Drop 1/3 of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it (very) slightly (I completely over swirled mine). Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche very slightly.
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Bake for 35 to 45 minutes, until a toothpick or knife comes out clean from the brownie batter. Remove from the oven and cool completely before cutting into 12-16 brownies.
Enjoy! xo
Fig and Mascarpone Tart with a Gingersnap Crust
These look sinfully delicious! Can’t wait to have a piece.
So gooey and fudgy! One of our ultimate favourites.