Wednesday, June 15, 2016

Dulce de Leche Brownies

This recipe is not summery and will make your kitchen unbearably hot (350 degrees for 45 minutes will do that even in winter), BUT it's so good. And I've made it twice now for my coworkers, so I'm the office favorite.

I didn't change much from this recipe by The Merchant Baker, and really, any brownies can be dulce de leche brownies - just add a few dollops to the batter and swirl around - so feel free to adapt this to your favorite recipe or store-bought mix.

2/3 c cocoa (I used Nestle)
1 1/2 c sugar
1/2 c powdered sugar
3/4 tsp salt
1 c flour (I used all purpose)
1/2 tsp baking powder
3 large eggs
1/2 c oil (I used olive)
2 tbsp water
2 tsp vanilla
1/2 (+ some extra) dulce de leche at room temperature, or slightly warmed in microwave (I used what Bailey brought me from Uruguay, but it can be found in the States - check specialty grocers or the "world foods" aisles)
[Note: I left out chocolate chips and espresso powder and these didn't suffer one bit!]

  1. Preheat oven to 350. Grease square baking pan.
  2. Whisk together dry ingredients.
  3. Add eggs, oil, water, and vanilla to dry mixture and stir until smooth.
  4. Pour just over half the batter into pan.
  5. Drop generous spoonfuls of dulce de leche over batter and swirl, making sure there is dulce in all areas without overspreading it.
  6. Pour the remaining batter over and gently spread to cover. Drizzle any remaining dulce de leche on top.
  7. Bake 35 minutes for a 9" pan, 45 minutes for 8". Fork inserted into center should come out (mostly) clean. Allow to cool before cutting.
Enjoy - these are decadent on their own or pair well with ice cream.
They also don't last long in an office of 4 women...


  1. Did you eat them all before you had a chance to take a picture?

    1. Almost! Forgot to take a photo before wrapping them up to take to work.