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Dulce de Leche Brownies - 8

Dulce De Leche Brownies

These brwonies are much more than just brownies. They are completely indulgent and decadent. They can easily be a dinner party dessert simply because of the dulce de leche swirls in them. This is a Rachel Allen recipe and I completely adore baking it.
Cook Time 1 hr
Total Time 1 hr
Course Cakes and Bakes
Cuisine Global
Servings 16 brownies


  • 1 tin dulce de leche made from condensed milk (find link above)
  • 175 gms dark chocolate 175 gms equal 6 oz
  • 175 gms Butter
  • 25 gms cocoa powder 25 gms equals 1 oz
  • 3 nos Eggs
  • 225 gms light brown sugar or caster sugar 25 gms equals 8 oz
  • 1 tsp Vanilla Extract
  • 100 gms All purpose flour 100 gms equals 3 1/2 oz


  • Have the can of dulce de leche ready with you at room temperature.
  • Cut the butter in cubes and roughly chop the chocolate. Then melt the butter, chocolate and cocoa powder over a double boiler. Remove from heat and keep aside when the chocolate and the butter have incorporated in a nice smooth liquid.
  • In another mixing bowl, whisk the eggs with sugar and vanilla extract. Whisk until its light and frothy, approximately for 2 minutes using an electric hand mixer.
  • While continuing to whisk, slowly pour the liquid chocolate from one corner of the bowl and combine.
  • Sift in the flour and gently fold with a spatula.
  • Have a 20 cm or 8 inch square cake tin or a rectangular brownie pan ready with you. Instead of simply greasing it, I always prefer sticking butter paper to the bottom of the cake tin and greasing the sides.
  • Pour the brownie mix into the tin and spread using a spatula. Then use a spoon to scoop out dulce de leche from the can and drop blobs of dulce de leche all ovr the cake. Using a skewer or a knife, run it around to make swirls and combine the dulce de leche into the brownie. It is a marbeled effect.
  • Then transfer the cake tin into the pre heated oven and bake at 180 degrees C for about 20 to 25 minutes. In the case of these brownies, your skewer will not come out clean once you stick it in. The idea is to have a gooey or a fudgy center.
  • In 20 to 25 minutes, the top and the bottom should be done. Take it out and leave it on a wire rack to cool down.
  • Once cool, cut it into squares and serve them.


  1. Most importantly, use very good quality dark chocolate (preferably 55 to 75 percent)