Gluten-Free Dulce De Leche Brownies

These fudgy Gluten-Free Dulce de Leche Brownies have layers of fudgy, chewy brownie and gooey dulce de leche for a chocolatey, caramely finish you’ll LOVE!

You KNOW I love an epic brownie recipe! Whether it’s Peanut Butter Cup Brownies, Oreo Brownies, or even Red Velvet brownies, I love a spin on chocolatey brownies!

These Gluten-Free Dulce De Leche Brownies DEFINITELY qualify as epic. Homemade brownies get swirled with sweet dulce de leche and baked for a decadent, delicious dessert.

Between the fudgy texture, chocolate flavor, and pockets of dulce de leche in every bite, these gooey chocolate brownies are a dream dessert for chocolate lovers!

Best of all, even though they look like fancy brownies, they’re remarkably straightforward to make. Ready to make a batch of brownies? Let’s dive in!

Simple Ingredients To Get Started

As always you can find the full recipe with ingredient amounts, and step-by-step instructions in the recipe card below!

• Butter. These moist brownies start with melted butter. I often use salted butter for brownies, but you can absolutely use unsalted butter here. Use what you have!
• Chocolate Chips. You’ll need some for the brownie batter itself, then you’ll stir in a few more at the end.
• Sugar. I like a mix of granulated sugar and brown sugar for taste and texture.
• Eggs & An Egg Yolk. Adding one extra egg yolk gives these brownies the BEST texture.
• Vanilla Extract. Always.
• Gluten-Free Flour. We recommend King Arthur Measure-For-Measure gluten-free flour for these brownies. If you use another brand, be sure it contains xanthan gum for the best results!
• Cocoa Powder. I recommend a natural cocoa powder here (like Hershey or Ghirardelli) since I think the flavor complements the dulce de leche better, but if you prefer a darker flavor & color, you can use Dutch process cocoa powder.
• Salt. To balance the flavors.
• Dulce De Leche. The magic ingredient! Let’s take a closer look:

How To Make Dulce De Leche Brownies, Step By Step

Mix Up The Brownie Batter

1. Preheat Oven to 350 degrees F. Line a metal 8×8 square pan with parchment paper & set aside.
2. Melt Chocolate & Better. In a small saucepan on the stove, melt butter and 2/3 cup chocolate chips over low heat until smooth and glossy. Set aside to cool slightly.
3. Whip Sugar & Eggs. In a large mixing bowl, combine sugar, brown sugar, eggs, and egg yolk. Use a hand mixer to beat the eggs and sugar together 2-3 minutes, or until the mixture is lighter in color and the sugar is fully dissolved. (You shouldn’t feel any grit when you rub the mixture between your fingers.) Do NOT skip this step or your brownies won’t have a shiny, glossy top.
4. Add Chocolate Mixture. Slowly, mix the melted chocolate mixture into your whipped egg mixture, until smooth. Mix in the vanilla extract.
5. Add Dry Ingredients. Next, add gluten-free flour, cocoa powder, and salt. Gently stir until almost combined, with just a few dry spots left. Add the remaining 2/3 cup chocolate chips and gently fold in until well distributed.
6. Warm Dulce De Leche. In a small microwave-safe bowl, gently warm the dulce de leche 30-60 seconds, stirring every 15-20 seconds or so, until the dulce de leche has a smooth, pourable texture.

Assemble The Brownies

7. Separate Brownie Batter. Set aside a generous 1/2 cup of brownie batter, then pour the rest of the brownie batter into the prepared pan. Smooth into an even layer, paying special attention to the edges, making sure the batter has a nice seal around the edges of the pan. (You can even make a slight border by smoothing some of the batter up the sides slightly, if desired.)
8. Pour dulce de leche on top of the batter and smooth into an even layer. Dollop the remaining brownie batter over the dulce de leche.
9. Swirl. Use a butter knife to make a few gentle swirls lengthwise and widthwise through the top brownie batter dollops and the dulce de leche (try not to swirl all the way down to the bottom of the pan, so you get a nice layer of dulce de leche in the center)
10. Bake Brownies at 350 degrees for 28-30 minutes, or until the tops look glossy and the center is just set. Cool Completely before slicing.

FAQ + Tips For The Best Dulce De Leche Brownies

Is Dulce de Leche The Same Thing As Caramel? No. Caramel is made quickly from caramelized sugar, where dulce de leche is made from caramelized sweetened milk, cooked slowly (often hours!). Dulce de leche is much thicker than caramel sauce. Caramel sauce won’t work in this recipe.

Let Them Cool First! I know it’s tempting to cut right into these brownies while they’re warm, but they’ll slice better & set up better if you let them cool first! For the neatest cuts, we recommend refrigerating them before slicing and cleaning your knife off in between cuts.

Try Them With A Scoop of Ice Cream! These decadent brownies are incredible on their own, but they also make incredible sundaes! Add a scoop of vanilla ice cream and drizzle with more dulce de leche for a delicious treat.

🌟 Leave a star rating below when you try our Gluten-Free Dulce de Leche Brownies recipe! We can’t wait to hear what you think!

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