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Who can resist a brownie? They are my absolute favourite sweet treat to bake because they are a) indulgent, b) delicious, and c) simple to make. There are so many variations too! My all-time favourite brownies are Mini Egg Brownies but, unfortunately, these tend to be seasonal. Instead, I tried out these gorgeous Dulce de Leche Brownies. Let me tell you something: these are out of this world!
I may have a slight obsession with Dulce de Leche. It is perfect for many desserts, including churros, banoffee pie, and these brownies! Did you know that Dulce de Leche is slightly different to caramel? Caramel is made with sugar and water. In comparison, Dulce de Leche is made with sugar and milk. This explains why it’s so deliciously creamy!
Where can you buy Dulce de Leche? I normally go for the Carnation Caramel Dessert Filling (which despite having caramel in the title is actually Dulce de Leche) because it’s the most readily available in supermarkets in the UK. If you can’t get your hands on this use Condensed Milk instead. Here’s what to do:
Dulce de Leche from Condensed Milk
- Remove label from can.
- Insert can into a large pan of water. Make sure there are 2 inches of water above the can.
- Bring water to a boil and simmer on a medium hit.
- Leave the can in the pan for 3 hours. Check every 30 minutes (may need to top up water).
- Remove the can using a pair of tongs and cool to room temperature on a wire rack.
Use the Dulce de Leche once cooled. Do not try to open when it is still hot because the pressure change can cause hot caramel to spray.
Tips for the Best Brownies
I always cook my brownies in a 9×9 inch baking tray. If you choose to use a different size you may need to adjust your cooking time. Keep an eye on your brownies!
My top trick for the best brownies is make sure you whisk together the eggs and sugar well. It is always best to use an electric hand mixer on a medium speed. Whisk for around 5 minutes until the mixture is light and fluffy, and it leaves a trail when you pick up the whisk. If you do not own an electric whisk, you will need to whisk for at least 10 minutes.
When you are folding in the remaining ingredients, do not mix heavily because you will lose aeration. It’s best to fold in carefully using a Silicone Spatula.
When you remove from the oven, leave to cool in the tray for 1 hour. It continues cooking in the tray and solidifies. With these Dulce de Leche brownies, they are a lot more fudgy than cakey.
The layer of Dulce de Leche in the middle is truly incredible. This is truly the perfect dessert.
Dulce de Leche Brownies
- Hand mixer
- 200 g dark chocolate
- 200 g unsalted butter
- 275 g caster sugar
- 3 eggs
- 50 g cocoa powder
- 100 g plain flour
- 150 g milk chocolate chopped
- 150 g white chocolate chopped
- 400 g Dulce de Leche
- Preheat oven to 170 degrees.
- Add dark chocolate and butter to a saucepan. Melt at a medium heat, stirring occasionally. Leave to cool.
- To a large bowl, add eggs and sugar. Whisk until fluffy and light. It is best to use an electric whisk and use a medium speed for 5 minutes. If you are manually whisking, do so for at least 10 minutes. You should know it is done once the mixture leaves a trail from the whisk.
- Add melted chocolate mixture to the egg/sugar mixture. Fold carefully until combined being careful to not lose the aeration of the batter.
- Sift cocoa powder and flour into the batter. Fold carefully until just combined.
- Add milk and white chocolate. Fold until evenly distributed.
- Add half of the mixture to baking tray. Top with Dulce de Leche and spread carefully leaving a border of just brownie mixture (e.g. don't take the Dulce de Leche all the way to the edges). Add the remaining batter on top.
- Bake the brownies at 170 for 20 minutes until a skewer comes out clean of brownie mixture (it may have caramel).
- Leave to cool in the tin for 1 hour then transfer to a wire rack until completely cooled.
- Cut into 12 even slices (you can do more or less, depending on what you'd prefer).
- Make salted caramel brownies by adding salt (to taste) to the Dulce de Leche before layering
- Save some of the Dulce de Leche to drizzle on top after baking
- For some added crunch, try adding chopped walnuts to the mixture
Looking for more chocolate dessert ideas? Try out my Chocolate Peppermint Cupcakes or my M&M Cookie Bites.