Dulce de Leche Brownies

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I thought I’d share this recipe for Dulce de Leche Brownies. I’ve had several jars of the dulce de leche in my refrigerator, waiting to be used. And since brownies are really simple to make, I though, “Why not combine the two?”

I used homemade Dulce de Leche in this recipe, although you can perhaps use store-bought. I think it’s rather fun to make and urge you to try it if you haven’t. In spite of methods that call for boiling the cans of condensed milk on the stovetop, that frankly scares the bee-jeezus out of me. So I bake mine in the oven and it comes out perfectly delicious. Besides, the idea of scraping scalding caramelized milk off the ceiling isn’t very appealing.

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  • 12

Ingredients

  • 8 tablespoons (115g) salted or unsalted butter, cut into pieces
  • 6 ounces (170g) bittersweet or semisweet chocolate, finely chopped
  • 1/4 cup (25g) unsweetened Dutch-process cocoa powder
  • 3 large eggs
  • 1 cup (200g) sugar
  • 1 teaspoon vanilla extract
  • 1 cup (140g) flour
  • optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped
  • 1 cup Dulce de Leche (or Cajeta)

Preparation

Step 1

Preheat the oven to 350 degrees (175 C).

Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.

Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.

Scrape half of the batter into the prepared pan. Here comes the fun part.
Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.

Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.

Storage:These brownies actually become better the second day, and will keep well for up to 3 days.

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