Dulce de leche brownies combine a rich chocolate base with thick swirls of dulce de leche. Bake them in an 8-inch square pan and let them cool fully before cutting into 16 small, fudgy squares.
Dulce de Leche Brownies at a Glance
What are Dulce de Leche Brownies
For those unfamiliar, Dulce de Leche, literally “sweet milk” in Spanish, is a rich, creamy caramel sauce that’s popular across Latin America.
It’s loved for its versatile use in many latin desserts and pastries, but today, we’re doing something especially tempting.
We’re fusing the classic American chocolate brownie with this beloved Latin American staple to create an indulgence that is beyond heavenly – the Dulce de Leche Brownie.
This version combines melted chocolate and cocoa powder with thick dulce de leche swirls.
Serve small squares after dinner or as part of a dessert platter.
So, let’s embark on this sweet journey together, shall we?
How to Make Dulce de Leche Brownies
Ingredients
- 1 cup (227 g; 2 sticks) unsalted butter
- 8 ounces (227 g) semisweet or dark chocolate, chopped
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup thick dulce de leche, store-bought or prepared and cooled
- Pinch of salt for the dulce de leche, optional
Use store-bought dulce de leche, or prepare our homemade dulce de leche in advance and let it cool. That preparation time is extra.
Method
- Heat the oven to 350°F (175°C). Grease an 8-inch square metal baking pan at least 2 inches deep and line it with parchment, leaving handles for lifting.
- Melt the butter and chopped chocolate gently in a saucepan over low heat, stirring until smooth. Take off the heat and let cool until warm, not hot.
- Whisk in the sugar, then the eggs one at a time, followed by the vanilla. Sift in the cocoa, flour and salt and fold just until no dry streaks remain.
- Spread the batter in the pan. Stir the optional pinch of salt into the dulce de leche. If it is too stiff to spoon, warm it briefly in a microwave-safe bowl, then let it become lukewarm. Dollop over the batter and make a few shallow swirls with a knife; do not blend it completely into the batter.
- Start checking at 25 minutes and continue baking until the edges are set and a toothpick inserted into the brownie portion near the center, away from a dulce de leche pocket, has moist crumbs but no wet batter. Allow roughly 30–45 minutes; use these doneness cues rather than the clock alone.
- Cool completely in the pan on a rack, allowing about 2 hours or longer if needed. Lift out and cut into 16 squares. Extra dulce de leche for drizzling is optional and additional to the cup in the batter.
Baking and storage tips
Makes 16 rich squares in an 8-inch square metal pan. Plan on about 20 minutes preparation, 40 minutes baking and 2 hours cooling (about 3 hours total). Baking and cooling times vary; do not cut while the center is still warm and soft.
The article’s rich butter-and-chocolate proportions are retained. Other published versions use less butter or more flour, so their baking times are not interchangeable. This editorial review has not kitchen-tested this formula.
Use thick dulce de leche, not thin caramel syrup. Homemade dulce de leche preparation and cooling are extra time. Keep cooled brownies covered for up to 3 days at cool room temperature, or freeze well wrapped for up to 3 months.
Recipe check: Compared with Isabel Eats and Hummingbird High for pan size, swirling, doneness and cooling. Their ingredient ratios differ; the formula here remains the article’s existing variation.
Dulce de Leche Brownies
Rich chocolate brownies with thick dulce de leche swirls, cut into 16 small squares after cooling completely.
Ingredients
- 1 cup (227 g; 2 sticks) unsalted butter
- 8 ounces (227 g) semisweet or dark chocolate, chopped
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup thick dulce de leche, store-bought or prepared and cooled
- Pinch of salt for the dulce de leche, optional
Instructions
- Heat the oven to 350°F (175°C). Grease an 8-inch square metal baking pan at least 2 inches deep and line it with parchment, leaving handles for lifting.
- Melt the butter and chopped chocolate gently in a saucepan over low heat, stirring until smooth. Take off the heat and let cool until warm, not hot.
- Whisk in the sugar, then the eggs one at a time, followed by the vanilla. Sift in the cocoa, flour and salt and fold just until no dry streaks remain.
- Spread the batter in the pan. Stir the optional pinch of salt into the dulce de leche. If it is too stiff to spoon, warm it briefly in a microwave-safe bowl, then let it become lukewarm. Dollop over the batter and make a few shallow swirls with a knife; do not blend it completely into the batter.
- Start checking at 25 minutes and continue baking until the edges are set and a toothpick inserted into the brownie portion near the center, away from a dulce de leche pocket, has moist crumbs but no wet batter. Allow roughly 30–45 minutes; use these doneness cues rather than the clock alone.
- Cool completely in the pan on a rack, allowing about 2 hours or longer if needed. Lift out and cut into 16 squares. Extra dulce de leche for drizzling is optional and additional to the cup in the batter.
Notes
Makes 16 rich squares in an 8-inch square metal pan. Plan on about 20 minutes preparation, 40 minutes baking and 2 hours cooling (about 3 hours total). Baking and cooling times vary; do not cut while the center is still warm and soft.
The article’s rich butter-and-chocolate proportions are retained. Other published versions use less butter or more flour, so their baking times are not interchangeable. This editorial review has not kitchen-tested this formula.
Use thick dulce de leche, not thin caramel syrup. Homemade dulce de leche preparation and cooling are extra time. Keep cooled brownies covered for up to 3 days at cool room temperature, or freeze well wrapped for up to 3 months.
Serving Dulce de Leche Brownies
Here are a few ideas when serving the perfect dessert;
Plating:
- Plate each brownie on a small, dessert-size plate.
- If you’d like, you can dust a little powdered sugar over the brownies for a nice visual contrast and extra touch of sweetness.
Garnishing:
- For an elevated presentation, add a dollop of whipped cream or a scoop of vanilla ice cream.
- A drizzle of extra Dulce de Leche sauce over the top can also be a decadent addition.
Pairing:
- Dulce de Leche Brownies pair well with a cup of coffee or a glass of milk.
- For a more grown-up pairing, try a sweet dessert wine or a rich, dark stout beer.
Wrapping Up Dulce De Leche Brownies: A Sweet Finale
And there you have it – Dulce de Leche Brownies that are as beautiful to look at as they are delightful to devour!
Whether you’re serving these at a gathering or enjoying them quietly with a cup of coffee, these brownies promise to bring a touch of sweet indulgence to any moment.
I can’t wait for you to try this recipe and experience the delicious harmony of flavors for yourself.
If you know someone who might enjoy this recipe as much as we do, don’t hesitate to share this recipe with them.
Happy baking!
More Argentine Foods
See all →
Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.