Dulce de leche brownies….THIS COMBINATION WAS SO GOOD.
I’m always adding caramel into my brownies, it adds great flavour. But I wanted to try using dulce de leche instead.
So much better! The dulce de leche added such good flavour but it also made the brownies so much more fudgier. I don’t even know why, I wasn’t expecting the extra fudginess, but I loved it.
Video Tutorial
Making the dulce de leche
The first thing you are going to need to do for these brownies is make the dulce de leche.
If you’ve never made dulce de leche before, it’s very easy all you need is a can of condensed milk. However it does take a while.
Here’s what you need to do to make the dulce de leche:
- Fill a large pot with water and let this come to a boil.
- Get a can of condensed milk and remove the paper wrapping from it.
- Place the condensed milk in the boiling water.
- Lower the heat so that the water is simmering.
- Leave the condensed milk in the simmering water for 3 hours.
After 3 hours, you need to let it cool completely before opening it. But then once you open it, you will have a can full of dulce de leche!
WARNING make sure the can is fully submerged in the water during the process. If any of the can is exposed, there is a risk of it exploding. So you want to keep checking on it and pouring more water into the pot.
With that being said, even though it is easy to make, I get that you might not want to have your stove turned on for 3 hours. So instead you could just buy the dulce de leche.
Side note, if you by any chance have a pressure cooker, you could make it much quicker. I don’t have one so I’ve never tried it, but there are a lot of recipes online on how to make dulce de leche in a pressure cooker!
Ingredients for the brownies
Here are the ingredients you are going to need to make the brownies:
- Unsalted butter – I like to use unsalted butter whenever I’m making something, so that I can control the amount of salt. But salted butter does work too, just don’t add any extra salt.
- Dark chocolate – using melted chocolate in brownies adds extra chocolaty flavour and also makes them fudgier. Make sure to use dark chocolate, milk chocolate will just add a lot of extra sweetness, which is not needed.
- Eggs
- Sugar – I love using a mixture of both white and brown sugar. White sugar gives the brownies some chewiness, the brown sugar adds moisture and fudginess.
- Plain flour – also known as all-purpose flour.
- Cocoa powder – unsweetened cocoa powder is always best to use.
- Salt – this helps enhance the flavours. Don’t add this if you’re using salted butter.
- Dulce de leche – we’re going to swirl this into the batter.
A few tips
Aggressively whip the eggs and sugar together
Whenever I’m making brownies, I always aggressively whip the eggs and sugar together for a few minutes.
It’s hard to give an exact time, but you want to just whip them until the mixture becomes a much lighter colour and almost doubles in volume.
I use an electric mixer, but I have done it by hand a few times. It works, but it takes a little longer and my my arm is always in pain after. But that’s fine it’s worth it.
I digress, the reason why I do this is because one, it adds some air into your brownies which makes them thicker. And two, it ensures that the sugar is dissolved, which gives a nice crinkly, crispy top to the brownie.
Don’t add any extra dulce de leche
We’re only going to use 250g of the dulce de leche, you will have some left over.
I don’t recommend adding more than this. I’ve found that adding too much just effects the texture of the brownie too much, and it makes it take so much longer to bake.
If you really did want to add extra dulce de leche, I say just drizzle it on top after the brownie has baked.
Don’t over bake the brownie
To get nice fudgy brownies, you need to make sure not to over bake them.
To check if the brownie is done, you want to insert a toothpick into the centre. If you see wet batter, it needs to be baked for longer.
If you see a few moist crumbs on the toothpick, this is perfect, take the brownie out of the oven.
If the toothpick comes out completely clean, the brownie has been over baked. Don’t worry though, it will still taste great. It’s not the worse thing that can happen.
Do I have to leave the brownie to chill in the fridge for an hour?
Yes….please don’t try skipping this.
After the brownie has been baked, it is still slightly underbaked, so it needs time to set up. The dulce de leche also needs some time to set up too.
So I really recommend leaving the brownie in the fridge for an hour after baking, you will get a much better result!
I make a lot of brownies. Here are some other brownie recipes I think you might like:
Dulce de Leche
Brownies
Ingredients
- For the dulce de leche:
1 397g can condensed milk
- For the brownie:
140g unsalted butter
85g dark chocolate
3 eggs
100g granulated sugar
100g brown sugar
60g plain flour
30g coco powder
1/4 teaspoon salt
250g of the dulce de leche
Directions
- Making the dulce de leche:
- Fill a large pot with some water. Place this pot onto high heat and let the water come to a boil.
- Remove the paper wrapping from your condensed milk, then once the water comes to a boil, add the can into this. Make sure that the can is fully submerged in the water.
- Lower the heat to medium/low, you want the water to be simmering. Leave the can in this simmering water for 3 hours. Every now and then pour more water into the pot, you want to make sure that the can is fully submerged during the whole process otherwise it can explode.
- After 3 hours, take the can out of the water then let it cool completely before opening.
- Making the brownie:
- Start by pre-heating your oven to 180c/350f. Also grease and line an 8 inch square cake tin.
- In a pot, add the butter and dark chocolate. Place this on medium heat and heat until the mixture is all melted and smooth, you could also just do this in your microwave. Leave this aside to cool.
- In a large bowl, add the eggs and both sugars. Whip these together until the mixture lightens in colour and almost doubles in volume.
- Pour the cooled butter/chocolate mixture into this and whisk. Then add the flour, cocoa powder and salt, whisk just until you get a smooth batter. Pour this into your cake tin.
- Give your dulce de leche a mix to loosen it up, then add dollops of it on top of the brownie batter. Using a knife or skewer, swirl this around.
- Bake for around 45-55 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs on it.
- Once baked, let it cool down at room temperature for about 20 minutes, then place it in your fridge for at least an hour.
- Once chilled, cut into it and enjoy!
