Dulce de Leche Brownies
I originally created these dulce de leche brownies for a desserts ebook I’m currently working on. But after sharing them on my stories, so many people asked for the recipe that I decided to post it right away instead.
These brownies have layers of rich, fudgy chocolate brownie with a creamy dulce de leche center. They’re deeply indulgent, gooey, and packed with chocolate flavor. If you love chocolate and dulce de leche together, you’re going to love these.
I’m very particular about brownie texture, and I wanted these to stay dense and fudgy without becoming overly cakey or dry. The extra chocolate chips help keep the brownies rich and melty, while the dulce de leche layer adds a creamy contrast to the deep chocolate flavor. They taste even better the next day once the layers fully set.
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If you’re making homemade dulce de leche, this is one of my favorite ways to use it. I have a bunch of different ways you can make it too. Check out my Dulce de Leche Guide to get started. I also love using it in my Dulce de Leche Cheesecake, alfajores, and macaron fillings.
Why You’ll Love These Dulce de Leche Brownies
Can you even believe how good they look?
- Great with homemade or store-bought dulce de leche.
- Thick, rich, and ultra fudgy texture.
- Creamy dulce de leche layered through the center.
- Packed with melted chocolate and chocolate chips.
- Easy to make with simple pantry ingredients.
- Perfect balance of deep chocolate flavor and caramel sweetness.
What You Need
Dulce de Leche: The star of the recipe. It creates a creamy caramel layer through the center of the brownies. Homemade dulce de leche gives the best flavor, but store-bought works beautifully too. You can make it in an instant pot, on the stove, in the oven, or in a slow cooker!
Semi-Sweet Chocolate: Using melted chocolate instead of just cocoa powder gives these brownies a rich and fudgy texture. I like semi-sweet chocolate because it balances the sweetness of the dulce de leche.
Brown Sugar: Brown sugar adds moisture and helps create a softer, chewier brownie texture.
Cocoa Powder: A small amount of cocoa powder intensifies the chocolate flavor without drying out the brownies.
Chocolate Chips: Extra chocolate chips throughout the batter and on top make these brownies extra gooey and rich.
How to Make Dulce de Leche Brownies
The full recipe card is down below at the bottom of this post, but keep reading for expert tips!
Step 1: Prep & melt the chocolate
Pre-heat the oven to 350ºF. Grease an 8×8” or 9×9” pan with butter. Line the pan with parchment paper and lightly butter the parchment or spray with oil. I like using parchment because it makes lifting the brownies out of the pan much easier later.
Melt the butter and 1 cup of semi-sweet chocolate in a large bowl. I usually microwave the mixture in 30-second intervals, stirring between each interval, until smooth and fully melted. Let it cool slightly so the eggs don’t scramble when added.
Step 2: Add the sugars
Add the granulated sugar and brown sugar to the melted chocolate mixture and whisk until smooth and glossy.
Step 3: Add the eggs
Add the eggs one at a time, whisking well after each addition. The batter should become thick and shiny at this stage. Add the vanilla extract and whisk to combine.
Step 4: Add the dry ingredients
Add the dry ingredients to the batter and whisk just until incorporated. Avoid overmixing here so the brownies stay dense and fudgy instead of cakey.
Setp 5: Add the chocolate chips
Fold in the remaining 1 cup of chocolate chips using a spatula.
Step 6: Assemble the Brownies
Pour about ⅔ of the brownie batter into the prepared pan and spread it into an even layer. I like making the base layer slightly thicker so it holds the dulce de leche well.
Step 7: Add the dulce de leche
Spoon the dulce de leche over the brownie batter and gently spread it out, leaving a small border around the edges. This helps keep the dulce de leche from bubbling out while baking.
Step 8: Add the rest of the batter
Top with the remaining brownie batter and carefully spread it over the dulce de leche layer. It doesn’t need to be perfectly smooth. Sprinkle the extra chips on top.
Step 9: Bake!
Bake for 42 to 50 minutes, depending on your oven and pan size, until the edges are set and the center no longer looks raw. A toothpick inserted into the brownie portion should come out with moist crumbs attached but not wet batter. Let the brownies cool completely before slicing. This is important for getting clean layers and allowing the dulce de leche center to fully set.
Expert Tips
- Use room temperature eggs for a smoother brownie batter.
- Don’t overbake the brownies or they’ll lose their fudgy texture.
- If the top layer of brownie batter is difficult to spread, lightly grease an offset spatula.
- For extra clean slices, chill the brownies slightly before cutting.
- Homemade dulce de leche gives the richest caramel flavor and texture in these brownies.
Variations
Add Espresso Powder: A small amount of espresso powder enhances the chocolate flavor without making the brownies taste like coffee. If you want a lighter version, try my coffee blondies.
Use Dark Chocolate: Swap the semi-sweet chocolate for dark chocolate if you prefer a deeper chocolate flavor.
Add Nuts: Chopped pecans or walnuts pair really well with the dulce de leche. This will feel similar to my pecan pie brownies!
Sprinkle with Sea Salt: A little flaky sea salt on top balances the sweetness beautifully.
Storage
Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
These brownies also freeze very well. Wrap individual slices tightly and freeze for up to 2 months.
FAQ
Yes. Store-bought dulce de leche works great in this recipe. I especially like San Ignacio and La Lechera.
You can, though the brownies will be sweeter overall. Semi-sweet or dark chocolate helps balance the dulce de leche best.
Because of the dulce de leche layer, these brownies stay very gooey in the center. As long as the brownie batter itself is baked and the center no longer looks raw, they will continue setting as they cool.
Yes. I actually think they taste even better the next day once the layers have fully settled and the flavors deepen.
More Recipes You Might Like
If you love rich chocolate desserts and dulce de leche flavors, you might also enjoy my Dulce de Leche Mocha Cupcakes, alfajores, or Dulce de Leche Chocolate Cake. They all have the same rich caramel flavor and indulgent texture that makes these brownies so hard to stop eating. Or if you want to stick to the basics, try my classic brownie recipe!
Let me know!
You all were asking for this recipe after I posted it to my Instagram, so be sure to let me know how it turned out!
Dulce de Leche Brownies
Ingredients
- ½ cup unsalted butter 113g
- 1 cup semi-sweet chocolate chips or chopped chocolate 170g
- ½ cup granulated sugar 100g
- ¼ cup brown sugar 50g
- 3 eggs room temperature
- 1½ tsp vanilla extract
- ⅔ cup all-purpose flour 85g
- 2 tbsp cocoa powder
- ¼ tsp salt
- 1 cup semi-sweet chocolate chips or chopped chocolate 170g
- 1 cup dulce de leche
- ⅓ cup semi-sweet chocolate chips for topping
Instructions
Dulce de Leche
- EIther use storebought dulce de leche or make one of my recipes ahead of time. You can use the oven method, stove top method, instant pot method, or slow cooker method.
Brownie Batter
- Pre-heat the oven to 350ºF. Grease an 8×8” or 9×9” pan with butter. Line the pan with parchment paper and lightly butter the parchment, or spray with oil.
- Melt the butter and 1 cup of semi-sweet chocolate in a large bowl. I like to use a large glass bowl and microwave it in 30 second intervals, stirring in between, until fully melted and smooth.
- Add the granulated sugar and brown sugar to the melted chocolate mixture and whisk until incorporated.
- Add the eggs one at a time, whisking well after each addition.
- Add the vanilla extract and whisk to combine.
- Sift together the flour, cocoa powder, and salt in a medium bowl. Add to the batter and whisk until incorporated.
- Fold in the remaining 1 cup of chocolate chips with a spatula.
- Pour ⅔ of the brownie batter into the prepared pan and spread evenly. I like a thicker layer of brownie as a base. Spoon the dulce de leche over the batter and gently spread it out, leaving a little border around the edges so it stays inside the brownies while baking.
- Top with the remaining brownie batter and carefully spread it over the dulce de leche layer.
- Sprinkle the extra chocolate chips on top.
- Bake in the pre-heated oven for about 42 to 50 minutes, depending on your pan and oven, until the edges are set and the center no longer looks raw. A toothpick inserted into the brownie part should come out with moist crumbs attached, but not wet batter.
- Let the brownies cool completely before slicing for cleaner layers.