Description
This dulce de leche brownie recipe is the perfect dessert for your next chocolate craving! Delicious homemade brownies swirled with gooey dulce de leche in every bite. YUM!
Ingredients
Scale
- 1/2 cup butter (1 stick/113 grams)
- 2/3 cup semisweet or dark chocolate chips (4 oz/113 grams)
- 1/2 cup granulated sugar (100 grams)
- 1/4 cup packed light brown sugar (50 grams)
- 2 eggs + 1 egg yolk (save extra white for another use)
- 1 1/2 teaspoons vanilla extract
- 1/2 cup gluten-free measure-for-measure flour* (60 grams)
- 1/2 cup unsweetened natural cocoa powder* (50 grams)
- 1/2 teaspoon kosher salt (use less if using fine table salt)
- 2/3 cup semisweet or dark chocolate chips (4 oz/113 grams)
- 1 cup dulce de leche* (or 13–14 oz. can)
Instructions
- Preheat Oven to 350 degrees F. Line an 8×8 metal baking pan with parchment paper & set aside.
- 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.
- Whip Sugar & Eggs. In a large 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.
- Add Chocolate Mixture. Slowly, mix the melted chocolate mixture into your whipped egg mixture, until smooth. Mix in the vanilla extract.
- 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.
- 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. Set aside 1/2 cup brownie batter, then pour the rest of the 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.) Pour dulce de leche over the brownie batter and smooth into an even layer. Dollop the remaining 1/2 cup brownie batter over the dulce de leche.
- Swirl. Use a thin 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)
- 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. Transfer the brownies (using your parchment paper “handles”) to transfer the brownies to a cutting board before cutting into slices or squares.
- Serve & Store. Enjoy right away (or with a scoop of ice cream!) and store leftover brownies in an airtight container in the fridge 3-4 days. Or, freeze brownies in a freezer bag up to 2 months.
Notes
- Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Baking Flour for these brownies. If you use another brand, make sure it contains xanthan gum, and measure carefully using a kitchen scale (best) or the scoop and level method to avoid packing extra flour into the measuring cup.
- 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.
- Dulce de Leche. When possible, I recommend making your own Dulce de Leche by removing the label from a 14 oz. can of sweetened condensed milk and placing the can in a saucepan covered by 2 inches of water. (The water should be 2 inches above the top of the can). Bring water to a simmer and simmer 2-3 hours, adding more water to the pan, as needed. Otherwise, store-bought dulce de leche will work.
- Can I Use Caramel? 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.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
