Can you say “delicioso”? These Dulce de Leche Brownies are a rich brownie swirled with creamy, caramelly dulce de leche. They are a heavenly brownie treat that will make you want to throw a party just to hear everyone say “mmm” when they take a bite.
What could I even say about caramel that hasn’t already been said? It is delish, that’s all. Dulce de leche is caramel’s milk-based cousin, and it is fantastic.
Types of Dulce de Leche
When I was shopping for dulce de leche at a Hispanic grocery store, I learned that all dulce de leche is not the same. Some are more liquid, closer to a chocolate syrup texture than creamy caramel texture. Most types are made with cow’s milk, but there is one type called “cajeta,” which is made with goat’s milk. I quickly learned I wasn’t a fan of that one.
Keeping It Easy
I used to make these Dulce de Leche Brownies using homemade dulce de leche. It’s smooth and creamy and easy to make. By easy I mean I cheated the rules, but if you’ve been here for any time at all you know that’s normal.
Lately, I’ve been simplifying things in my life and these brownies have an easy shortcut. Nestle’s La Lechera Dulce de Leche is a delicious, storebought alternative to making your own. I use it all the time and haven’t looked back. I can usually find it in the Hispanic section of my local grocery store.
This recipe works perfectly well should you decide to make your own dulce de leche or if you decide you like the convenience of canned dulce de leche. You could also use the method of making dulce de leche that requires slowly heating a can of sweetened condensed milk, but I find that one to be far too slow for my liking.
Dulce de Leche Tips
When you make the dulce de leche, have all your ingredients prepped before you begin. The sugar will take a while to caramelize, but once it does, it goes fast! Have your cream close at hand to add as soon as your sugar is ready because burning sugar waits for no one.
Let it cool just a bit before you add it to the brownies so it can thicken slightly. Also, you will only need one cup of the dulce de leche. Save the rest for another batch of brownies or drizzle it over ice cream.
More Brownie Bites
I’m guessing if you read this far, you’re quite the brownie fan. After you’ve gobbled up these gooey Dulce de Leche Brownies, check out some of our other brownies recipes like these Fudgy Mint Brownies that are unlike any other mint brownie you’ve ever tasted.
Peanut butter lovers will rejoice over these Peanut Butter Brownies. They contain a double dose of creamy peanut butter, with actual peanut butter swirled through the batter and a sweet peanut buttery topping to top it all off!
I am excited for you to try these Dulce de Leche Brownies. The brownie is perfectly chocolatey, with a rich, chewy texture. The dulce de leche marbles through the batter for the perfect creamy contrast. Together, they’re irresistible. I can’t stop at just one. Let us know what you think in the comments section!
- ½ C (4 oz) salted butter, melted
- ½ C (3.8 oz) vegetable oil
- 1 ¾ C (7 oz) powdered sugar
- 1 C minus 2 T (7 oz) light brown sugar
- ½ C (1.8 oz) cocoa
- 4 large eggs
- 1 tsp vanilla
- 1 tsp salt
- 1 C minus 2 T (4 oz) all-purpose flour
Dulce de Leche Swirl
- 1 C (7 oz) white sugar
- ¼ C (2 oz) water
- ⅓ C (2.6 oz) heavy cream
- 1 (14 oz) can sweetened condensed milk
- ⅛ tsp kosher salt
1 can (13.4 oz) Nestle’s La Lechera Dulce de Leche (optional, see note)
Make the Dulce de Leche.
- In a medium saucepan over medium heat, cook sugar and water until it becomes a medium amber color.
- Reduce heat to low. Immediately add heavy cream. Stir until smooth.
- Remove from heat and add sweetened condensed milk and salt. Stir until combined. Set aside to cool for a few minutes before swirling into the brownie batter.
Make the Brownie Batter.
- Preheat oven to 350*F. Line the bottom and sides of 10x10 or 9x13 cake pan with parchment paper.
- Mix together butter, oil, sugars, and cocoa. Add eggs, vanilla, salt, and flour and mix until combined. Pour into the prepared pan.
- Pour 1 cup of Dulce de Leche over the brownie batter. Use a small spatula to swirl into brownie batter. Swirl just enough to create a marbled effect. Don’t overmix.
- Bake for 30 minutes. Let cool completely before cutting and serving.
- Only use 1 C of homemade dulce de leche to swirl through brownie. Freeze the leftover for another batch of brownies later or use as an ice cream topping.
- Use Nestle’s La Lechera Dulce de Leche if you don’t want to make your own from scratch. To use: empty can of dulce de leche into a small bowl and microwave until warmed and pourable. Pour over brownie batter and swirl through.