Dulce De Leche Brownies
These easy brownies are rich, fudgy, chewy and everything I look for in a brownie. They are the best made-from-scratch brownies I’ve made to date and it took all my willpower not to consume the entire pan in one sitting.
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. These brownies pass all these tests with flying colors. The key is the dulce de leche. You can’t really taste it, but it gives the brownies an extra fudgy, chewy texture.
I don’t know what it is about chocolate but whenever I make anything with chocolate, it ends up elsewhere. Chocolate spots on my clothes, face, towels. One time I even had chocolate on the butt area of my shorts. I don’t even know how that happened. This time, luckily, I only got it in my hair.
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I’ve had problems making brownies from scratch. The good ones are usually complicated and the easy ones are usually not as chewy or fudgy as the box mix ones. But these are both uncomplicated and better than the box mix ones. Have I convinced you to make them yet? I’m going to be making another batch soon.
The only thing that would make these even better is baking them in my baker’s edge pan* so every piece will taste like a corner piece.
- 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
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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.