dulce de leche brownies…

rich chocolaty brownies with two layers of creamy gooey dulce del deche, yes i said two layers, makes these brownies a bit more delicious than you average out of the box stuff. if your a caramel lover like i am i really don’t have to say anything else in order to get you to droll over these.

i use a combination of butter for the flavor and vegetable oil to keep these babies super moist. i buy my canned dulce de leche in the mexican aisle in my grocery store, but if you can’t find it in yours, you can simply boil a closed can of sweetened condensed milk for two hours (making sure to lay the can on it’s side, and is always covered in water) and abracadabra you have “semi-homemade”dulce de leche. and just as a side note i think these would be amazing with any kind of nuts added in, but due to my whole family being allergic to something or another, i better just leave them out.

i really hope you give these a try, they are worth their weight in “caramel” colored gold…

from me two you,


dulce de leche brownies

4 T. butter – cubed

4 T. vegetable oil

3/4 C. semi sweet chocolate chips

1/4 C. unsweetened cocoa powder

3 eggs

1 C. sugar

1 tsp. vanilla extract

1 C. flour

1 C. dulce de leche

*kitchen tools your gonna need:

9 x 9 square baking pan – aluminum foil – pam cooking spray – mixing bowls – whisk – small saucepan – knife

  • preheat oven to 350 degrees.
  • line square baking dish with foil. then spray with pam.
  • in saucepan melt butter and chocolate over very low heat. make sure to stir constantly and remove from heat when chocolate is almost melted, then continue to stir off heat until chocolate is smooth. whisk in cocoa powder. then add in eggs one at a time. last add in sugar, vanilla, and flour. make sure everything is well combined, but do not over mix.
  • pour 1/2 of batter in baking dish. then dollop 1/2 of dulce de leche on top of batter. then pour remaining brownie batter on top , and repeat dolloping process with remaining dulce de leche. using a knife swirl the create a marble effect.
  • bake for 35 – 45 minutes until the “toothpick” test tells you its done.


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