These Dulce De Leche Brownies will be your new favorite dessert! Thick and fudgy brownies loaded with a dulce de leche swirl….they’re decadent and oh so delicious!
Happy Friday, friends! And what better way to celebrate the weekend than to post a new baking recipe?! I mean, don’t we all love to bake on the weekends? I know I do!
And these Dulce De Leche Brownies are seriously my new go to dessert!
What is Dulce De Leche?
Dulce De Leche is one of the best inventions EVER! Originally from Latin America, this delectable treat is basically when you cook sweet milk down until it becomes this gorgeous thick caramel melt in your mouth goodness!
You can find it at most grocery stores today – I really love this brand in particular, it’s the brand I used for this recipe!
It adds a sweet caramel flavor to the brownies and is SO decadent!
Why You’ll Love These Brownies:
Speaking of these brownies….you’re absolutely going to love these!
They’re SO fudgy – like fudgy to the max. If you prefer a cakey brownie, you might not be a fan of these. Or wait – maybe these will convert you to truly delicious brownies! Heh 😉
They have a rich flavor throughout – the brownies themselves aren’t overly sweet, just rich with a dark chocolate flavor throughout.
The tops bake and get that perfect crinkliness that you love about brownies.
And then hello, before you bake, you must swirl the dulce de leche into the batter!
Not only are these tasty brownies, they are also beautiful to look at with that swirl!
The dulce de leche really seeps through the brownie mixture and each bite you get a delicious sweet bite of that caramel goodness.
I loved adding some flaky sea salt to the top of mine to help offset the sweetness and get those salted caramel vibes.
These are absolutely perfect with a tall glass of ice cold milk – so let’s get into what you need to make them!
Ingredients You’ll Need:
- Salted Butter
- Dark Chocolate Chips
- Unsweetened Cocoa Powder
- Eggs
- Vanilla Extract
- Espresso powder (can omit, but adds to flavor)
- Granulated sugar
- All Purpose Flour
- Salt
- Dulce De Leche
Best Brownie Baking Tips:
Y’all already know by now how we are going to start….by preheating the oven! Ohhhh yeah.
Start it off at 350 and let it get nice and hot so you can pop your brownies in there.
Speaking of brownies, begin by adding about ½ cup of those dark chocolate chips into a medium sized bowl with a stick of salted butter. Add to the microwave for about 40 seconds and then melt them.
When you take them out, they won’t be completely melted but that’s okay! Grab and spoon and begin stirring. The heat will continue to help melt these two together until you get this gorgeous silky smooth buttery chocolate mixture.
To that, add in the cocoa powder and mix in until there are few to no lumps left.
In another large bowl, whisk up those wet ingredients aka eggs, granulated sugar, vanilla extract and salt until they’re combined and then add in that glorious chocolate/butter mixture!
Add in the all purpose flour to the bowl and mix in with a wooden spoon or spatula. This batter is THICK – like chocolate frosting thick so don’t be alarmed if it looks weird. Then fold in the rest of those dark chocolate chips!
Grab your favorite 8×8 glass baking dish and either grease it generously with butter or line it with parchment paper.
Add the batter directly to the baking dish and then grab the dulce de leche can! I used about half of mine and plopped it directly on top of the batter and using a butter knife, swirled it in, making sure it covers all of the batter.
Now it’s time to bake!
Bake for 40-45 minutes – the middle might still be a little wobbly but that’s okay because they will continue to cook in the pan as they cool. You don’t want to overbake these, trust me!
Let them cool in the pan for at least 10-15 minutes and then remove them onto a cooling rack and let them cool for even longer – around 30 minutes. I know it will be hard to wait, trust me! But it will make for an easier cutting process 🙂
And when they are ready to enjoy, sprinkle with some flaky sea salt, grab your glass of milk, and chow down! YUM.
Did you enjoy this recipe? Here are a few others you might like:
Dark Chocolate Truffle Brownies
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Dulce De Leche Brownies
These Dulce De Leche Brownies will be your new favorite dessert! Thick and fudgy brownies loaded with a dulce de leche swirl….they’re decadent and oh so delicious!
Ingredients
- 1 stick (8 tbsp) salted butter
- 1 cup dark chocolate chips (divided) - you can also sub semi-sweet!
- 1/4 cup unsweetened cocoa powder
- 3 large eggs
- 1 and 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 tsp espresso powder (can omit, it just helps deepen the flavor)
- 1 cup all purpose flour
- 1/4 tsp salt
- 8 oz canned dulce de leche
Instructions
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Preheat the oven to 350 degrees.
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Add about 1/2 cup of the dark chocolate chips and the stick of butter. Microwave for 30-40 seconds and then stir until it's fully melted and stir until smooth.
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To the melted chocolate, add in the cocoa powder. Mix until smooth and no lumps. Set aside to let cool.
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In a large bowl, add the 3 eggs, vanilla extract, espresso powder, granulated sugar and salt. Whisk together for about 10 seconds, until combined.
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To this mixture, add in the melted chocolate and mix until fully combined. Add in the flour. Mix with a large spoon (not whisk!) until it's fully combined. The texture should be like very thick chocolate frosting.
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To the batter, gently fold in about 1/2 cup of the remaining dark chocolate chips.
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Line an 8x8 glass baking dish with parchment paper.
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Add the batter directly to the pan, spreading it out evenly.
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Add the dulce de leche directly on top of the batter and use a bread knife to swirl it in, making sure it is evenly distributed throughout the batter.
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Bake for 45-50 minutes. If you stick a toothpick in the brownies, it still might not be fully clean but that's okay because the brownies will continue to cook longer in the pan after you take them out. This is what makes them extra fudgy! Note: If you overbake them - they will be dry and cakey. Please trust me on this one!
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Let cool for at least 10 minutes and then remove them from the pan onto a wire cooling rack for 30 minutes to 1 hour.
Recipe Notes
I began to check if my brownies were done at about 40 minutes in. From there, I figured out there was a range from about 40-45-50 minutes on when they were at optimal done-ness 
Remember, even if the toothpick has a little bit of batter on it if you stick it in the center of the brownies, they will continue to bake in the pan once you pull them out of the oven and as they cool