Dulce de Leche Chocolate Brownies
These crispy-edge, fudgy-center Dulce de Leche Chocolate Brownies are loaded with cocoa, dark chocolate, and caramel flavor! Swirled with dulce de leche and sprinkled with sea salt, this is your ultimate brownie recipe!
Servings: 9 servings
Calories: 414kcal
Ingredients
Dulce de Leche
- 1 can sweetened condensed milk (397g)
Brownies
- ¾ cup dulce de leche
- ½ cup butter (113g)
- 1 cup dark chocolate coarsely chopped (170g)
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- ¼ tsp. fine salt
- ¾ cup all-purpose flour (94g)
- ¼ cup cocoa powder (Dutch-processed) (25g)
- ¼ tsp. coarse sea salt
Instructions
To make Dulce de Leche (Stovetop Method)
- Remove all the paper labelling and place a sealed can of sweetened condensed milk in a large pot of water, making sure to completely immerse the can under water.
- Bring the water to a boil, then reduce to a simmer for 2.5 to 3 hours, checking the water level frequently (every 20 minutes or so) and adding more water as necessary to cover the can. Water level will go down over time and the can needs to be kept covered with water at all times.
- Turn off heat, allow the can to cool down (in the pot), then slowly and carefully bring out the can using kitchen tongs. Make sure the can has completely cooled down before moving to the next step! Do not attempt to open the can while it's still hot as pressurised hot caramel may spill out!
- Slowly and carefully open the can and transfer the caramel into a glass container. Allow to cool completely before using. Dulce de Leche will harden as it cools down or when refrigerated. If it becomes to hard to spoon out, whisk in 1-2 tbsp of milk or warm in the microwave for 20-30 seconds.
Brownies
- Preheat the oven to 175°C (350F) and line a 8x8 or 9x9 inch brownie pan with baking paper.
- Sift flour, cocoa powder, and fine salt into a large mixing bowl and mix using a spatula.
- Place granulated sugar, brown sugar, and eggs in a large bowl of a stand mixer fixed with the paddle attachment. Mix well on medium speed for 4 to 5 minutes until mixture is pale and frothy.
- In the meantime, place butter and coarsely chopped dark chocolate in a medium-sized microwave-safe bowl and warm in the microwave at 30 second increments, whisking between each cycle until chocolate and butter are melted.
- Add vanilla and chocolate mixture to egg and sugar mixture and mix for 2 to 3 minutes on medium speed until well incorporated.
- Add dry ingredients to mixture in two additions, mixing after each addition until just combined. Do not over-mix.
- Pour half of the batter into brownie pan and flatten using a spatula. Using a tablespoon, place dollops of the dulce de leche mixture (approx. half of dulce de leche) and using a butter knife, swirl caramel into chocolate mixture. Add remaining chocolate mixture followed by a few tablespoonfuls of dulce de leche and swirl mixtures again. Remaining dulce de leche will be used after baking.
- Bake in the oven for 20 minutes, then carefully sprinkle with coarse sea salt and place back in oven. Bake for another 8-12 minutes until a toothpick inserted into the center comes out with a few moist crumbs. Do not wait until toothpick comes out clean as this signals overbaking!
- Transfer to a cooling rack and cool completely before cutting in 9 or 12 equal portions. Top with remaining dulce de leche before serving as desired.
Nutrition
Calories: 414kcal | Carbohydrates: 66g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 198mg | Potassium: 398mg | Fiber: 3g | Sugar: 52g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 3mg