Dulce de Leche Brownies

I’m home from my cruise to the Bahamas.

Whew. I am stuffed, y’all.

My days consisted of waking up, eating breakfast, laying back down (in the sun, of course), eating lunch, laying down, eating dinner, eating dessert, drinking umbrella drinks, and laying back down (to sleep).

I’m exhausted.

Strangely enough, when I got home my family refused to let me continue on with that schedule. They did, however, encourage the desserts.

I made brownies. They are magical.

I’m pretty sure that everyone likes a thick and gooey brownie. I mean, if there are people out there who don’t like big slabs of chocolatey goodness, then I’ve certainly never met them.

I had a bit of dulce de leche left over from last month and though maybe you all did too. (You did all obey my command to make your own dulce de leche, right?) I figured I’d be better off swirling it into my favorite brownie recipe rather than just finishing it off with a spoon.

This is my most favorite brownie recipe ever, but feel free to just use a box mix if you’re feeling lazy.

PrintPrintSaveSave

Dulce de Leche Brownies

Ingredients:

1 cup (2 sticks) butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups semi-sweet chocolate chips
1/2 - 1 cup dulce de leche, depending on how caramel-y you want it

Directions:

Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and chocolate chips until well combined.
Pour half of the batter into the prepared pan. Drop spoonfuls of half of the dulce de leche over the top and swirl with a butter knife. Top with the remaining brownie batter and dulce de leche, swirling with a knife. Bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.

Feeling lucky? I have four sponsored posts going on right now and each one offers up a chance to win! Click the links to read and enter: Hostess, Barilla, IHOP, and Olive Garden.

Don’t miss a post!

Subscribe to receive daily updates or weekly post digests sent directly to your email box:

Stay Connected:

13 Responses to “Dulce de Leche Brownies”

  1. Cookbook Queen March 7, 2012 @ 9:21 am (#
    1
    )

    There are people who don’t want slabs of chocolatey goodness? Surely they aren’t human. These look perfect!!

    [Reply]

  2. Tracy March 7, 2012 @ 9:02 pm (#
    2
    )

    I’m afraid to admit it but you should know there are people (me) that don’t like chocolate. I know people think there is something wrong with me but I just don’t care for it.
    I do love to make chocolate things for others though and I plan on trying this out.

    I love your blog (does that make me o.k.?)

    [Reply]

  3. Joanne March 7, 2012 @ 9:59 pm (#
    3
    )

    I didn’t really LOVE the food on the last cruise I was on but on my first…it was awesome. Good quality stuff. But nothing that could hold a candle to these brownies!

    [Reply]

  4. megan @ whatmegansmaking March 8, 2012 @ 5:35 am (#
    4
    )

    welcome back! And these look amazing! I did not obey your previous command, but I think I might this weekend! :)

    [Reply]

  5. Jen @ Jen's Favorite Cookies March 8, 2012 @ 4:18 pm (#
    5
    )

    Seriously… ANYTHING with dulce de leche is fine with me!! These look fabulous!

    [Reply]

  6. Rachel - A Southern Fairytale March 10, 2012 @ 1:06 pm (#
    6
    )

    Welcome home, sweetie!!!
    Those look delicious!

    [Reply]

  7. grace March 11, 2012 @ 5:18 pm (#
    7
    )

    i knew cruises were awesome, but the way you’ve described it–wowza! the order of my bucket list has now changed a little. :)

    [Reply]

  8. Claire March 13, 2012 @ 6:04 am (#
    8
    )

    Those brownies look fantastic! Nothing beats the combination of chocolate and caramel in my book…

    [Reply]

  9. Orange Latte March 13, 2012 @ 3:36 pm (#
    9
    )

    Your brownies look amazing! I still have Dulce de Leche left in my fridge from my banoffee pie. I didn’t know what should I use it with, but now I think I knew what I will make this weekend. Thanks for the great recipe :)

    [Reply]

  10. jules March 15, 2012 @ 7:21 pm (#
    10
    )

    oh my….these sound too good! did you use that dolce de leche you posted about a few weeks ago?…the one in the crock pot? might have to make that this weekend and then these brownies…if there’s any left after the spoons settle.

    [Reply]

  11. Roxanne March 28, 2012 @ 6:20 pm (#
    11
    )

    So, I made these brownies. SERIOUSLY GOOD

    so gooey, so amazing, I had to share them with my class and ended up hiding about half in a napkin on my lap till it was over so I could eat them at home.

    My favorite brownies evah.

    [Reply]

  12. Kat May 5, 2012 @ 2:53 pm (#
    12
    )

    Yummmmmmmmmmmie!!!!!!!!!!!
    :-)

    [Reply]

Trackbacks/Pingbacks

  1. Pingback: Peanut Butter Chip Brownies | The Hungry Red Fox

Leave a Comment