These easy brownies are made with dulce de leche which gives them a rich and fudgy texture. They’re chocolatey, chewy and so easy to make.
There are a couple of things I look for in an ideal brownie. It has to have a crackly top, rich chocolate flavor, and chewy and fudgy center. For a long time, I used a box mix to make brownies because they always turned out how I like them, but now that I bake all the time, I’m love looking for ways to make great brownies from scratch.
It hasn’t been easy and I’ve had problems making brownies from scratch. The good ones are usually complicated to make and the easy ones are usually not as chewy or fudgy as the box mix ones.
These brownies I’m sharing today pass the test with flying colors. They’re easy to make and they are rich with an extra fudgy and chewy texture like you get with a box mix. The secret ingredient is dulce de leche. The thick sticky sauce makes these brownies extra fudgy and chewy.
What is Dulce de Leche
Dulce de leche is a lot like caramel except it’s made with sweetened milk. The sweetened milk is slowly heated until it thickens and turns golden in color. Dulce de leche is originally from Latin America and is used in all sorts of dessert and sweet treats.
You can make Dulce de leche at home, but I like to buy it already made which makes these brownies super easy to make.
Brownie Batter
These brownies are made with melted chocolate and unsweetened cocoa powder which makes them extra chocolatey.
The batter is easy to make and you only need one bowl to combine all of the ingredients.
Once you make the batter it will be very sticky. You’ll want to scoop the batter into the baking pan and use a spatula to spread it into an even layer. Don’t worry if the top of the batter isn’t completely smooth it will flatten and smooth out as it bakes.
The only thing I regret is that I didn’t bake these brownies in my Baker’s Edge Pan*, which makes them all like corner pieces with the extra chewy edges. I used my 8×8” baking pan instead.
Slicing Brownies
I had a hard time waiting for these brownies to cool before I cut them. Trust me, when they come out of the oven, you’ll be tempted to slice them right away, but it’s best to wait! Cool the brownies for at least 30 minutes or up to an hour before you slice and serve them.
More Brownie Recipes
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Dulce De Leche Brownies
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated white sugar
- 3/4 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup semisweet chocolate chips melted
- 1 large egg
- 1/2 of a 13.4 oz can dulce de leche sauce
Instructions
- Preheat oven to 350°F. Line an 8 x 8-inch pan with parchment paper.
- In a small bowl, add chocolate chips and melt in the microwave. Heat for 30-second intervals, stirring in between. Careful not to overheat and burn the chocolate. You want the chocolate to be completely melted and a smooth batter. Mine took about 1 minute.
- In a bowl of stand mixer, cream butter and sugar on high speed until light and fluffy. Add in remaining ingredients. Mix ingredients on low speed until smooth batter forms.
- Scoop batter into prepared pan. The batter will be thick and very sticky. Using a spatula, do your best to spread the batter evenly across the entire pan until it reaches the edges. Don't worry if the surface is not smooth, it will flatten and smooth out when baking. Bake for about 35 minutes or until knife inserted comes out nearly clean. Let the brownies cool for about 30 minutes to 1 hour before cutting and serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
yes converted were like 200 grams thank you! I’ve just made them and they are soo good I couldn’t even wait until they were fully cooled thanks so much for sharing your recipe
yay! glad u enjoyed!
Really want to try this recipe it looks awesome! Do you know how many grams of dulce de leche did you use?or maybe how many cups would you need. I’m from Argentina and here dulce de leche doesn`t come in a can. Thanks!
hmm well it’s half of a 13.4 oz can, so 7.2 oz, so perhaps convert that into grams?
Dulce de leche would have been the last thing I thought of to make perfect brownies! And I totally agree, brownies have got to be fudgy and chewy, with a MUST HAVE crackly crust. Also don’t worry, I always get chocolate everywhere.
(there’s a typo in the paragraph where you describe your ideal brownie–dule de leche)
I got the idea when I saw what condensed milk could do to blondies. the thick consistency really helps make them extra fudgy. thanks for letting me know on the typo, correcting it now!