Description
While the classic brownie recipe hails from the United States, the introduction of dulce de leche into this rich dessert adds a South American flair. Dulce de leche is a popular treat across many Latin American countries, including Argentina, Mexico, and Brazil. It is used in a wide range of desserts such as alfajores (a type of cookie) and even as a spread.
Ingredients
For the Brownie Base:
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1/2 cup (115g) unsalted butter – Provides richness and moisture.
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8 oz (225g) semi-sweet chocolate, chopped – Adds the deep chocolate flavor that is essential to brownies.
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1 cup (200g) granulated sugar – For sweetness and structure.
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1/2 cup (100g) packed brown sugar – For added moisture and a hint of molasses flavor.
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3 large eggs – Bind everything together and give the brownies their chewy texture.
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1 tsp vanilla extract – Enhances the flavors and adds warmth to the dessert.
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1/2 cup (60g) all-purpose flour – Provides the structure and helps bind the batter.
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1/4 cup (30g) unsweetened cocoa powder – Adds richness to the chocolate flavor.
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1/2 tsp salt – Balances out the sweetness and enhances the chocolate flavor.
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1/4 tsp baking powder – Helps the brownies rise slightly, creating a perfect texture.
For the Dulce de Leche Swirl:
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1/2 cup (120g) dulce de leche – This caramelized milk is the star of the show.
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1-2 tbsp heavy cream – Optional for extra smoothness and a more delicate swirl.
Instructions
Start by preheating the oven to 350°F (175°C). Grease a 9×9-inch (23×23 cm) baking pan with butter or line it with parchment paper for easy removal of the brownies once baked.
In a medium saucepan, melt the unsalted butter and semi-sweet chocolate together over low heat. Stir occasionally until the mixture is smooth and completely melted. Once melted, remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract. Stir until smooth and fully combined. Then, pour in the melted chocolate-butter mixture and stir again until everything is blended.
In a separate bowl, whisk together the flour, unsweetened cocoa powder, salt, and baking powder. Gradually fold these dry ingredients into the wet mixture, being careful not to overmix. Overmixing can result in dense brownies, and we want these to be soft and fudgy.
Pour the brownie batter into the prepared baking pan, spreading it out evenly. The batter should fill the pan up almost completely.
Warm the dulce de leche in the microwave or over the stove to make it easier to swirl into the batter. If you’d like a smoother consistency, stir in 1-2 tablespoons of heavy cream to thin it out slightly. Spoon dollops of the dulce de leche over the brownie batter in a scattered pattern. Then, use a butter knife or skewer to gently swirl the dulce de leche into the batter, creating a marbled effect.
Place the pan in the preheated oven and bake for 25-30 minutes. Check the brownies by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs. If the toothpick comes out with wet batter, bake for an additional 5 minutes.
Let the brownies cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, cut into squares, and serve these decadent dulce de leche brownies!
Notes
For an extra gooey treat, warm the brownies slightly before serving. Pairs perfectly with a scoop of vanilla ice cream!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Keywords: Dulce de Leche Brownies