Easy Dulce de Leche Brownies Recipe

While I love making desserts with condensed milk (check out this reader favorite Meyer Lemon Pie with Condensed Milk), I’m relatively new to the delicious world of dulce de leche. 

Better late than never, though. Because dulce de leche is one of the most delicious things ever. 

And these dulce de leche brownies are out of the world.

Let’s get to it.

What is dulce de leche

If you’re fairly new to dulce de leche like I am, dulce de leche (pronounced dool-seh deh leh-cheh) or caramelized milk or milk jam in English, is a confection from Latin America prepared by slowly heating sugar and milk over a period of several hours (source).

The simplest way to make it at home is to heat prepared sweetened condensed milk until brown and golden. I usually just buy a jar or a can from the store.

Why you’ll love making these brownies

I have my fair share of brownie recipes here on the blog and I expect I’ll be coming up with a lot more. They’re just so easy to make and always a hit with everyone.

These dulce de leche chocolate brownies (or brownies con dulce de leche) have become my newest favorite because:

• They’re special but just as easy to make as regular brownies.

• Which makes them perfect for the holidays, bake sales, potlucks and more.

• It’s a 1-bowl recipe, which makes for an easier clean up.

• They freeze incredibly well, too. So you can make a batch when you have the time and thaw them when you need them.

• Most importantly, they are delicious. A lot of the feedback I’ve gotten has been overwhelming positive; someone even said these are the best brownies they’ve ever tasted. Yay!

You’ll only need pantry staples here. Some key things to note about the main ingredients:

• Dulce de leche — while you can make your own dulce de leche, I usually just buy a jar or a can from the store. In our supermarket, it’s located in the baking aisle. You can also usually find it in the Latin section, if your supermarket has one, or in Amazon.

• Cocoa powder — I always use Dutch process unsweetened cocoa powder. If you only have natural unsweetened cocoa powder, according to King Arthur Flour, you can use that in a pinch without making any adjustments to a recipe.

• Coffee — coffee enhances the chocolate flavor in brownies but if you’re serving them to kids or can’t take caffeine, you can use decaf or substitute with the same amount of lukewarm water.

As for baking tools, you’ll need a 9×13 inch baking pan. I mix the brownie batter by hand.

In a large bowl, whisk cocoa powder and baking soda until combined. Add melted butter and whisk until smooth.

Then add coffee and continue whisking until your batter is thick and creamy.

Add sugars, vanilla extract, salt and eggs. Whisk until fully incorporated.

Add all-purpose flour and gently fold until just combined. Do not over mix.

Transfer your brownie batter into your prepared pan. Put dollops of dulce de leche on top and gently swirl with a thin knife to spread it around.

Remove from the pan, cut into squares using a sharp knife or a bench scraper and serve cold or at room temperature.

Expert baking tips

Brownie recipes are some of the easiest recipes to make. I find them more forgiving than cookies and simpler than cakes.

Here are more baking tips to make baking brownies even easier.

• Use room temperature ingredients — they’re easier to incorporate and helps you avoid over-mixing the batter.

• Measure ingredients correctly — this is especially important with flour. Too much or too little flour can negatively impact brownies. I always use a kitchen scale.

• Don’t over-mix the brownie batter — over-mixing results to dry, crumbly brownies.

• Bake at the correct temperature — all ovens are different so it helps to use an oven thermometer to make sure you’re always baking at the correct temperature.

• Cool before slicing into squares — if you want nice, clean, neat slices, cut your brownies when they’re completely cool. Personally, I chill them in the fridge for a few hours, especially for really fudgy brownies like dulce de leche, to make slicing easier.

Brown sugar

Brown sugar helps create that sticky, fudgy texture.

Baking time

Remember it’s better to under-bake than over-bake brownies. 

Use the baking time in this recipe (or any brownie recipe) as a guide and then start testing your brownies about 10 minutes before the end, or just when they start pulling away from the sides of your pan.

The tester or toothpick you insert in the centre must not come out clean. 

What you want are bits of crumbs (not wet batter) sticking to it. The brownies will continue to cook as they cool.

It also helps not to over mix your brownie batter once you’ve added the flour.

Chilling time

Brownies are great out of the oven but I’ve found that they become extra fudgy and chewy after a day in the fridge. 

We love to eat brownies chilled and it’s easier to slice them neatly too.

Dulce de leche brownies go especially well with:

• Salted mini pretzels
• Salted and roasted nuts
• Dark chocolate chips
• Vanilla ice cream

They’re great on their own too. Make some today. Enjoy!