Dulce De Leche Brownies
Posted On 26 November 2025
We had a can of Dulce De Leche leftover after making Alfajores so decided to see what else we could make as part of our slow, on-going process of slowly killing my wife’s co-workers.
Dulce De Leche Brownies
Big hit with cardiologists and dentists.
Servings: 16 Brownies
Equipment
- 1 9×13 baking pan, sprayed well with cooking oil or lined with parchment
Ingredients
- 170 grams dark chocolate chips or chunks cut up 6 ounces
- 170 grams unsalted butter, cubed 6 ounces
- 28 grams good cocoa powder 1 ounce
- 3 large eggs
- 225 grams brown sugar 8 ounces
- 1 teaspoon vanilla extract
- 113 grams all purpose flour 4 ounces
- 14 ounce Can of Dulce De Leche
Instructions
- Turn oven on, set to 350°F (180°C).
- Spray 9" x 13" pan with oil or line with parchment.
- In a double boiler (or a metal bowl over a pan of hot water) melt and mix together chocolate, butter, and cocoa powder until smooth. Remove from heat and let cool for about five minutes.
- In a large bowl whisk together eggs, brown sugar, and vanilla until light and creamy.
- Whisk in the chocolate mixture until fully combined.
- Using a spatula, fold in the flour just until until combined.
- Pour into prepared pan and even out.
- Drop spoonfuls of the Dulce De Leche onto the top and using either a paring knife or a skewer — we used a chopstick — go through the Dulce De Leche to create a marbled effect.
- Bake until the brownies are dry and set on top but still gooey and fudgy inside, 25-40 minutes.
- Cool in the pan on a wire rack. Cut into squares.
