Dulce de Leche Brownies
Experience the rich, fudgy brownies swirled w/ creamy Dulce de Leche. This simple recipe is perfect for the family to join in. Just try it :)
Equipment
- 1 Oven
- 1 Handheld or Stand Mixer
- 1 8 x 8" Baking Pan
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- 1 Whisk
- 1 Knife
- Parchment Paper
Ingredients
- 1 cup All-Purpose Flour
- ½ cup Unsweetened Cocoa Powder
- ¼ tsp Salt
- ½ tsp Baking Powder
- ½ cup Unsalted Butter, melted
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 cup Dulce de Leche
- ½ cup Chocolate Chips
Instructions
- Preheat oven to 350℉ and prepare an 8 x 8″ baking pan with parchment paper. Parchment paper is much easier to work with, makes cleanup easier, and overhanging the sides a bit helps lift the finished brownies out.
- Grab a medium mixing bowl and combine flour, cocoa powder, salt, and baking powder. Use a whisk to thoroughly mix.
- In a separate large bowl, use a handheld or stand mixer to mix the stick of melted butter with sugar. Mix in the eggs and vanilla extract until well combined.
- Add the dry ingredients from Step #2 to the bowl of wet ingredients. Mix until just combined.
- Grab the prepared baking pan and add in half of the brownie batter. Then drop in half of the dulce de leche over the batter, and use a knife to swirl or mix it into the batter.
- Sprinkle the chocolate chips over the top, then add the remaining half of the brownie batter over the top.
- Next, add in the other half of dulce de leche over the batter, and once again use a knife to swirl or mix it into the batter.
- Bake it @ 25-30 minutes or until a toothpick entered into the center comes out clean.
- Carefully remove the brownie pan from the oven and allow it to cool for 5-10 minutes. Lift the brownies out using the parchment paper overhang, then cut into squares. Enjoy!
Video
Notes
Additional Tips:
- The recipe includes instructions to swirl the dulce de leche with a knife. This is supposed to make a marbled appearance and effect. It was difficult for us to perfectly swirl it, so we smoothed and swirled the best we could. Once again, the brownies still looked and tasted great when finished.
- We decided to add the chocolate chips to the top of the brownies instead of the middle, and it turned out just fine. We used a knife to smooth them in so they would be held in place during baking.
- Don’t worry or stress about perfectly leveling and layering the dulce and brownie batter. For example, you don’t need to use exactly half of the dulce and brownie batter for the different layers. Approximations work just fine; it is more of an art than a science.