Dulce de Leche Brownies

Brownies are great but have you ever had Dulce de Leche Brownies? Swirl homemade or store bought dulce de leche into the batter before baking for a delicious treat.

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Happy day after my birthday…I mean…Cinco de Mayo! And of course that also means the Holiday Recipe Club is stepping up again to bring you all kinds of festive foods incorporating dulce de leche, chorizo, or tomatoes.

I caved into the desserts once again since I have never baked with dulce de leche before, but after seeing it used in recipe such as dulce de leche cupcakes and duce de leche brownies I really could not pass up the opportunity.

Dulce de Leche Brownies Ingredients:

• Butter
• Bittersweet or semisweet chocolate
• Unsweetened Dutch-process cocoa powder
• Eggs
• White sugar
• Vanilla extract
• Flour
• Dulce de leche

You can definitely use store-bought dulce de leche, but I went ahead and made my own because it was so easy (and cheaper). You simple take the label off of a regular can of sweetened condensed milk, submerge it under water in your slow-cooker and set on low for 8 hours. Let cool in the water and use! 

Just the simple addition of some dulce de leche really kicks these brownies up to a whole new level, while retaining the characteristics of being thick, chewy, and moist – the way all brownies should be.

Maybe next time I should combine them with my Mexican brownies. Add some cinnamon, orange zest, and a little cayenne to the mix? Yum!

One year ago: Homemade Salsa

DULCE DE LECHE BROWNIES

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Yield: 16 Servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 Tbsp unsalted butter, cut into 4 pieces
• 6 oz bittersweet or semisweet chocolate, finely chopped
• 1/4 cup unsweetened Dutch-process cocoa powder
• 3 large eggs
• 1 cup sugar
• 1 tsp vanilla extract
• 1 cup flour
• 1 cup dulce de leche*

Directions

1. Preheat oven to 350 degrees.  Line an 8-inch baking pan with aluminum foil or parchment paper, leaving an overhang on opposite sides to lift the brownies out after they've baked.  Spray with nonstick cooking spray; set aside.
2. To a medium saucepan add the butter and melt over low heat, stirring occasionally.  Add the chocolate and continue cooking over low, stirring constantly, until the chocolate is melted and smooth.  Turn off the heat under the pan and whisk in the cocoa powder.  Add the eggs, one at a time, beating well after each addition.  Stir in the sugar and vanilla and, finally, the flour.  The batter will be very thick.
3. Transfer half of the batter to the prepared pan and spread in an even layer. Dollop about one third of the dulce de leche over the batter and use a thin knife to swirl the two together (just a few times). Spread the remaining brownie batter in the pan, then dollop the remaining dulce de leche on top and again use a thin knife to swirl the them together.
4. Bake for 35-45 minutes, or until the brownies feel just slightly firm on top and a toothpick inserted in the center comes out with just a few moist crumbs attached.  Transfer the pan to a wire rack and let the brownies cool completely before removing and cutting into squares.

Notes

*Make your own by taking the label off of a regular can of sweetened condensed milk, submerge under water in your slow-cooker and set on low for 8 hours. Take the lid off to cool in the water before using.

Source: Tracey’s Culinary Adventures (no longer active)

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Post updated 7/6/2023, photo above is the original.