Dulce de Leche Brownies

Brownies are a wonderful thing, and you can never have too many varieties of them. Fluffy, dense, crisp, whatever–they’re chocolatey, awesome comfort food that everybody enjoys. So in that spirit, I couldn’t resist an opportunity to use one of my favorite sweet sauces: dulce de leche again, so I promptly baked a batch of David Lebovitz’s Dulce de Leche Brownies.

Dulce de Leche Brownies

In the process of baking these, I had my doubts. The batter looked a little odd and thick, and I expected a small, so-so yield. I was of course, a fool for worrying. They were without a doubt delicious–the crunch of the pecans, the crisp, buttery edges, the swirls of rich dulce de leche, and the dense, deeply chocolate flavor of the brownies–these were very, very, very good.

  • 8 Tbsp unsalted butter
  • 6 ounces bittersweet chocolate
  • 1/4 cup cocoa powder
  • 3 eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 cup flour
  • Optional: 1 cup pecans or walnuts
  • 1 cup dulce de leche

Line a baking pan with tin foil over the bottom and up all the sides. Grease it well with butter and preheat the oven to 350°F.

Melt the chocolate to begin the brownie batter

Over a gently simmering double boiler, melt the chocolate pieces and butter (cut into small pieces). Stir somewhat constantly, and once the chocolate is totally melted, remove from heat and whisk in the cocoa powder. Add the eggs one at a time, followed by the sugar, vanilla, and flour, whisking in between each addition. The batter will look a bit awkward and be a bit stiff, but its ok–keep going. If you’re using nuts, now is the time to fold them into the batter.

Swirl the dulce de leche into the brownie batter

Now, spread half of the brownie batter into the pan. Then, drag lines of the dulce de leche over the batter, top with the rest of the brownie batter, and drop plops of the dulce de leche throughout. Swirl it about with a knife to make it look a bit nicer and spread it a little more evenly throughout the dish.

Dulce de Leche Brownies

Finally, bake the brownies for 35-45 minutes. Remove from the oven and let cool a bit before removing from the pan. I’m not one to refrigerate my leftover brownies and tend to devour them before they have long to be exposed to the elements–I imagine you’ll feel the same way. Enjoy!

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10 Responses to “Dulce de Leche Brownies”

  1. nina Says:

    Mike, you are surely tempting me with these brownies!!! Oi, it looks good!!!

  2. The Duo Dishes Says:

    Oh goodness. You can’t be for real. How could you think these would not work? They look too good to be true.

  3. Melissa Says:

    I think I’ve found someone who loves dulce de leche as much as I do! I was just looking at your banana ice cream. :)

  4. Bunny Says:

    They look delicious Mike!

  5. The Food Hunter Says:

    WOW! That looks amazing.

  6. Kevin Says:

    Using dulce de leche on brownies sounds like a great idea!

  7. Susana Says:

    I am loving your blog, OMG, Dulce de leche? it’s like saying arequipe in a cake. OMG Arequipe!! I loveeeeeee it!

    BTW, Arequipe is a kind of dulce de leche. Actually its the same! We eat in Colombia lots of arequipe. YUMMY!

  8. Ramya Kiran Says:

    Wow, these brownies look outstanding! Brownies are my all time fav. Cant wait to try these..

  9. Chocolaty Weekend Links : Chocolate Bytes - All About Chocolate - Delicious Chocolate Recipes Says:

    […] Dulce de Leche Brownies from Mike’s […]

  10. NOA Says:

    this looks so good but i have a question.
    how much is 6 ounces in gr? in israel 100gr is 1 pack of dark chocolate.

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