Dulce de Leche Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 330g (or 1 cup) homemade dulce de leche
  • 230g (or 1 cup + 2 teaspoons) unsalted butter, at room temperature
  • 340g (or 1½ cup + 2 tablespoons) granulated sugar
  • 140g (or 5 ounces) golden syrup or glucose (or corn syrup)
  • 4 large eggs
  • 140g (or 1 cup + 2 tablespoons) all-purpose flour
  • 150g (or 1¼ cup + 1 teaspoon) cocoa powder
  • ½ teaspoon of table salt
  1. Preheat your oven to 175°C/350°F (standard oven setting) and butter a 26x16-cm (or 10x6-inch) brownie pan. Line the bottom of the brownie pan with baking parchment.
  2. To the bowl of a double boiler (a heatproof bowl placed over a pan if simmering water) add the dulce de leche. Allow to become a little more runny.
  3. In a large bowl, mix together the butter and sugar until creamy and fluffy. Mix in the golden syrup. At the eggs one at a time, mixing after each addition to incorporate the egg before adding the next or proceeding to the next step. Add the flour, cocoa powder and salt and, using a rubber spatula, fold the dry ingredients into the wet ingredients. Once the wet ingredients have been absorbed by the dry ingredients, mix briefly until the batter is smooth.
  4. Pour the batter into the prepared brownie pan. Dollop spoonfuls of dulce de leche onto the batter and use a blunt knife to swirl the batter and dulce de leche together a bit.
  5. Bake for 30-35 minutes, or until a tester inserted into the center of the brownie comes out clean. Don’t worry, this does not mean that the brownie will be dry; it will still be moist. It just means that the batter is cooked.
  6. Allow to cool to room temperature, cut into squares and serve.
The brownie is easier to cut when cold. These brownies are also delicious when served cold, so that's convenient...
Recipe by The Tough Cookie at https://thetoughcookie.com/2014/01/18/dulce-de-leche-brownies/