Go Back

Dulce de Leche Brownies

A slab of dulce de leche brownies, with five brownies cut from the end.
A chocolate brownie is a fudgy square of deliciousness with just the right amount of goo, and it beats all when it comes to downright indulgence. I adore the effect of the creamy dulce de leche swirled through dark, fudgy brownies.
Rachel Allen

Prep 10 mins
Cook 35 mins
Total 2 hrs 45 mins
16 brownies
238 kcal


  • 6 ounces dark chocolate (55% to 70% cacao)
  • 12 tablespoons (6 oz) unsalted butter cut into small chunks
  • 1 ounce good-quality cocoa powder sifted (about 1/3 cup)
  • 3 large eggs
  • 8 ounces caster or soft light brown sugar (about 1 1/4 cups lightly packed)
  • 1 teaspoon vanilla extract
  • 3 1/2 ounces all-purpose flour (about 1 scant cup)
  • One can dulce de leche or caramel or 14 ounces homemade dulce de leche*, caramel, or cajeta


  • Preheat the oven to 350°F (180°C). Line the bottom and sides of an 8-inch (20-centimeter) square cake pan with parchment paper.
  • Melt the chocolate, butter, and cocoa powder together in a bowl set over but not touching a saucepan containing an inch or so of simmering water. Do not let the base of the bowl touch the water. When the butter and chocolate are melted, remove the bowl from the heat and stir well to combine. Let cool for about 5 minutes.
  • In a separate bowl, whisk the eggs, brown sugar, and vanilla until it’s a little light and creamy, about 2 minutes.
  • Still whisking constantly, add the chocolate mixture and whisk until well combined. Sift in the flour and gently fold with a spatula or metal spoon just until combined.
  • Spoon the brownie mixture into the prepared pan. Use a teaspoon to add blobs of the dulce de leche or caramel or cajeta all over the surface of the brownies. Run a small sharp knife or skewer around the pan to create a marbled effect.
  • Bake until the brownies are dry on top but still slightly gooey and fudge inside, 25 to 40 minutes.
  • Let the brownies cool in the pan placed on a wire rack. Cut into squares and try to stop at just one.


*Can I make my own dulce de leche?

It couldn’t be easier to make your own homemade dulce de leche. Simply take off the labels from two 12-ounce cans of sweetened condensed milk. Place the cans in a large pot and add enough water to submerge them. Bring to a boil over high heat then lower the heat to a rapid simmer and cook for about 4 hours. Make sure the cans are always covered by at least 1 inch of water, adding more as needed; otherwise, you might have a dulce de leche explosion on your hands (not as fun as it sounds, we promise). Remove the cans from the water, let them cool, and voilà, you’ve got DIY dulce de leche!