Dulce de Leche Brownies

Stacked brownies drizzled with dulce de leche, next to a small glass of dulce de leche and a jar of milk

Dark, fudgy brownies with ribbons of dulce de leche running through them. In the oven the dulce de leche turns soft and chewy, and its caramel flavor balances the bittersweet chocolate.

At a glance: Makes 16 · Prep 15 min · Cook 40 min

Ingredients

  • 1/2 cup (1 stick / 113 g) unsalted butter
  • 6 oz (170 g) semisweet or bittersweet chocolate (60% to 70% cacao), chopped
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine salt
  • 1/4 cup (21 g) unsweetened cocoa powder
  • 3/4 cup (95 g) all-purpose flour
  • 3/4 cup (about 230 g) Mel·Mel Multipurpose dulce de leche
  • Flaky salt, for the top (optional)

Instructions

  1. Heat the oven to 350°F.
  2. Line an 8 x 8-inch metal baking pan with parchment paper, leaving some overhang on two sides.
  3. Melt the butter and chocolate in a large heatproof bowl in the microwave, in 30-second bursts, stirring between each, until smooth.
  4. Whisk in the sugar.
  5. Whisk in the eggs one at a time.
  6. Whisk in the vanilla and salt.
  7. Whisk hard for 1 minute, until the batter is thick and glossy.
  8. Sift the cocoa and flour over the batter and fold with a spatula just until no dry streaks remain.
  9. Spread half the batter in the pan.
  10. Drop half the dulce de leche over it in small spoonfuls.
  11. Spoon the remaining batter on top and spread it gently.
  12. Dot the rest of the dulce de leche over the top.
  13. Drag a knife through the top layer to make swirls.
  14. Sprinkle with flaky salt, if using.
  15. Bake 35 to 40 minutes, until the edges are set and a toothpick in the center (in a spot without dulce de leche) comes out with moist crumbs.
  16. Cool completely in the pan, at least 2 hours.
  17. Lift the brownies out by the parchment and cut into 16 squares.

Tips

  • Wait until they are fully cool before cutting. The center and the dulce de leche both firm up as they cool. For the cleanest squares, chill them for 30 minutes and wipe the knife between cuts.
  • Mel·Mel Traditional works too. It melts a little more into the batter, so the swirls look softer, but they taste the same.

Made with Mel·Mel Multipurpose dulce de leche, which keeps its swirl in the oven.