Dulce de leche brownies are a delicious twist on the classic dessert. Made from cocoa powder, chocolate chips, and a layer of dulce de leche on top, they’re fudgy, decadent, and simply irresistible!
This post is sponsored by Pete & Gerry’s Eggs. All opinions expressed here are my own.
Table of Contents
This dulce de leche brownie recipe takes the traditional brownie to the next level. The addition of dulce de leche adds a creamy caramel-like layer that adds a chewy texture and is guaranteed to satisfy the sweetest of sweet tooths!
This dessert is a crowd-pleaser and is perfect for sharing with others in potlucks or celebrations like Cinco de Mayo, Memorial Day, 4th of July, Christmas, and New Years!
- Eggs: You’ll need 2 whole eggs and 1 egg yolk for that rich, fudgy texture we all love. I love Pete & Gerry’s and have eaten their eggs for several years. They’re USDA Certified Organic, Certified Humane Free Range, and some of the highest quality eggs I’ve ever had! I recommend them to all my friends, and everyone says they can taste the difference between Pete & Gerry’s and other store-bought eggs!
- Dulce de leche: You can make your own dulce de leche or buy it at the grocery store. It’s typically found in the baking aisle next to the sweetened condensed milk or in the international foods aisle near the Hispanic ingredients.
- Chocolate: Both unsweetened cocoa powder and semisweet chocolate chips are needed.
- Sugar: You need granulated and dark brown sugar in this recipe. The brown sugar really compliments the dulce de leche.
- Butter: You need 1 stick (1/2 cup) of unsalted butter.
- Vanilla extract: To round out all the flavors.
- Dry ingredients: All-purpose flour, salt, and ground cinnamon.
How to Make Dulce de Leche Brownies
To make the best dulce de leche brownies you’ve ever had, start by reserving 1/2 a cup of the brownie batter before pouring the rest of it into an 8-inch square baking pan lined with parchment paper.
Then, pour 1 cup of warmed dulce de leche on top of the batter and spread it all over the top using the back of a spoon.
Next, dollop the 1/2 cup of brownie batter that you reserved on top of the dulce de leche layer.
Using the tip of a butter knife, gently swirl the mixture together by running the knife lengthwise and then crosswise through the top layers. Try not to stick the knife all the way to the bottom of the pan – you just want to swirl the top layers, not the entire batter.
Bake the brownies for 40 minutes, then let them cool completely before diving head first!
Tips and Tricks
- Warm up the dulce de leche in the microwave or stove to make it easier to work with and more pourable. Dulce the leche thickens as it cools, so warming it up makes it easier to spread.
- Let the brownies cool completely before cutting them into squares and eating. This is important because the batter needs time to fully set. If you slice them before they cool, they’ll be hard to work with and too fudgy and gooey.
- Adding a sprinkle of flaky sea salt on top of the brownies when you take them out of the oven helps to balance all the rich and indulgent chocolate and dulce de leche flavors. A touch of salt and dulce de leche is a match made in heaven!
These brownies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for 7-10 days.
To freeze them, wrap the baked and cooled brownies in plastic wrap and store them in a sealed container or bag. They freeze well for up to 3 months!