Description
These Dulce de Leche Brownies combine rich chocolate flavor with a luscious caramel swirl for an indulgent dessert. Featuring a fudgy brownie base layered with creamy dulce de leche, these brownies are perfect for chocolate and caramel lovers. The recipe yields 16 small squares and is baked to achieve a moist and tender texture.
Ingredients
Dry Ingredients
- ⅔ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon fine salt
- ¼ teaspoon ground cinnamon
Wet Ingredients
- ½ cup unsalted butter
- 1 cup semisweet chocolate chips
- 1 cup granulated sugar
- ¼ cup dark brown sugar
- 1 teaspoon vanilla extract
- 2 large Pete & Gerry’s Eggs
- 1 large Pete & Gerry’s Egg (yolk only)
- 1 cup dulce de leche
Other
- Nonstick cooking spray or oil (for greasing pan)
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F. Spray an 8-inch square baking pan with nonstick cooking spray or oil, then line the pan with parchment paper. Spray the parchment paper as well to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and ground cinnamon until fully blended.
- Melt Butter and Chocolate: In a small saucepan over medium-low heat, add the butter and semisweet chocolate chips. Stir continuously until the mixture is completely melted and smooth.
- Add Sugars and Vanilla: Remove the saucepan from heat. Stir in the granulated sugar, dark brown sugar, and vanilla extract until well combined.
- Add Eggs: Mix in the two whole eggs and one egg yolk thoroughly to incorporate all ingredients smoothly.
- Combine Wet and Dry Mixtures: Pour the wet chocolate mixture into the bowl containing the dry ingredients. Fold together gently using a rubber spatula or wooden spoon until just combined. Avoid overmixing to preserve fudgy texture.
- Reserve Batter: Measure and set aside ½ cup of the brownie batter for later use. Pour the remaining batter evenly into the prepared baking pan.
- Warm Dulce de Leche: Slightly warm the dulce de leche in a small microwave-safe bowl by heating it for about 1 minute, stirring halfway through, until it softens and is easier to spread.
- Add Dulce de Leche Layer: Pour the warmed dulce de leche in an even layer over the brownie batter in the pan. Use the back of a spoon to spread it evenly across the surface.
- Add Reserved Batter and Swirl: Spoon dollops of the reserved ½ cup brownie batter over the dulce de leche layer. Use a knife to gently swirl the two layers together by running the knife lengthwise and crosswise over the top, being careful not to cut all the way to the bottom.
- Bake: Bake in the preheated oven for 40 minutes, or until the center is set and a toothpick inserted in the middle comes out mostly clean with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan. Once cooled, transfer them to a cutting board and slice into 16 small squares for serving.
Notes
- For best results, use high-quality semisweet chocolate chips for a richer brownie flavor.
- Warming the dulce de leche makes it easier to spread evenly and swirl into the batter.
- Avoid overmixing the batter after combining wet and dry ingredients to maintain a chewy texture.
- Let brownies cool completely before cutting to prevent crumbling.
- Store brownies in an airtight container at room temperature for up to 4 days, or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
