Dulce de Leche Brownies
Brownies are always delicious, but you know what makes them even better? Sweetened condensed milk! I turn this pantry staple into a decadent caramel and spread it over top of the brownies before they bake, creating an even more luscious dessert.
Dulce de Leche Brownies
Prep Time
10 minutes
Cook Time
3 hours, 45 minutes
Wait Time
3 hours
Total Time
3 hours, 55 minutes
Ingredients
For the Dulce de Leche
- 1 (14 ounce) can sweetened condensed milk
For the Brownies
- 1 cup (2 sticks) butter
- 7 ounces bittersweet chocolate, roughly chopped
- ¾ cup (75 grams) Dutch processed cocoa
- 2 teaspoons instant espresso
- 1 ½ cups (180 grams) all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 4 large eggs
- 2 cups (447 grams) sugar
- ¼ cup dark brown sugar
- 1 tablespoon vanilla extract
- Flaky salt, optional
Instructions
For the Dulce de Leche
- Remove the label from the can of sweetened condensed milk. Then, in a large sauce pot, add the can and cover with water, at least an inch over the top. Bring to a boil, then reduce to a simmer and simmer for 3 hours, rotating the can occasionally. Bring a small sauce pot of water to a simmer, to use for topping off the water in the large sauce pot.
- Never allow the water to drop below the line of the can, continuously topping off with simmering water from the small sauce pan. After 3 hours, carefully remove the can from the water and allow to cool for several hours, or until the can is room temperature.
For the Brownies
- Preheat oven to 350°F and grease and line a 13×9 metal baking dish with parchment paper.
- Add chocolate, cocoa, and espresso powder to a heatproof bowl. In a sauce pot over medium heat, or a microwave, melt butter until foam subsides, then pour over chocolate mixture. Stir until chocolate is melted and mixture is well combined. Set aside to cool slightly.
- In a medium bowl, whisk together flour, salt, and baking powder, and set aside.
- In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, whisk eggs and sugars to ribbon stage (until light, fluffy, and mixture holds a figure 8 on the surface of the batter for 1-2 seconds when the whisk is lifted), 5-7 minutes. Add the vanilla extract and then the chocolate mixture slowly, whisking constantly, until well combined. Add dry ingredients and use a large rubber spatula to fold ingredients until just combined.
- Pour batter into prepared pan and spread into an even layer.
- Scoop dulce de leche into a small bowl and whisk vigorously to soften. Dollop ¾ of the can over the brownies, then use a butter knife to swirl the mixtures together.
- Bake for 40-45 minutes, or until edges begin to pull away from sides of the pan and the center is just set.
- Sprinkle with flaky salt. Cut into squares and serve.
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