Yields: 12 Brownies
These indulgent Dulce de Leche Swirl Brownies are a chocolate lover’s dream with ribbons of creamy dulce de leche swirled throughout. They’re surprisingly simple to make in just one pot, and the combination of rich, fudgy chocolate with sweet caramel creates an irresistible treat that’s perfect for entertaining or whenever you need an impressive dessert without the fuss.
Dulce de Leche Swirl Brownies – Ingredients
- 12 tablespoons (6 oz/170 g) unsalted butter, cut into pieces
- 8 oz (225 g) semisweet or dark chocolate, chopped
- 1½ cups (300 g) granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature
- ½ cup (70 g) all-purpose flour
- 1 cup (240 ml) dulce de leche, slightly warmed
Dulce de Leche Swirl Brownies – Method
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides to act as handles. Lightly spray with nonstick cooking spray.
In a medium saucepan over low heat, melt the butter. Add the chopped chocolate and stir continuously until the chocolate is completely melted and smooth. Remove from heat.
Stir in the sugar and vanilla extract until well combined. Add the eggs one at a time, beating well after each addition.
Add the flour and stir vigorously for 1 full minute, until the batter becomes smooth, glossy, and slightly pulls away from the sides of the pan.
Pour the batter into the prepared pan and spread evenly. Warm the dulce de leche slightly in the microwave (about 15-20 seconds) until it’s pourable but not hot. Drop spoonfuls of dulce de leche randomly over the brownie batter, or transfer to a zip-top bag, snip off one corner, and pipe it over the surface.
Using a butter knife or wooden skewer, gently swirl the dulce de leche into the batter, creating a marbled pattern. Don’t overmix—you want distinct swirls.
Bake for 25-30 minutes, until the center feels almost set and the edges just begin to pull away from the sides of the pan. The brownies should still be slightly soft in the center.
Let cool completely in the pan on a wire rack. For the cleanest cuts, refrigerate for at least 1 hour before slicing.
Using the parchment or foil overhang, lift the brownies out of the pan. Cut into 12 squares using a long serrated knife, dipping the blade in hot water and wiping clean between each cut.
Recipe Note: Store brownies in an airtight container at room temperature for up to 4 days, or freeze for up to 1 month.
The Best 1-Pot Dulce de Leche Swirl Brownies for Ultimate Fudginess
12
servingsThese indulgent brownies are a chocolate lover’s dream with ribbons of creamy dulce de leche swirled throughout. They’re surprisingly simple to make in just one pot, and the combination of rich, fudgy chocolate with sweet caramel creates an irresistible treat that’s perfect for entertaining or whenever you need an impressive dessert without the fuss.
Ingredients
12 tablespoons (6 oz/170 g) unsalted butter, cut into pieces
8 oz (225 g) semisweet or dark chocolate, chopped
1½ cups (300 g) granulated sugar
2 teaspoons vanilla extract
4 large eggs, at room temperature
½ cup (70 g) all-purpose flour
1 cup (240 ml) dulce de leche, slightly warmed
Directions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides to act as handles. Lightly spray with nonstick cooking spray.
- In a medium saucepan over low heat, melt the butter. Add the chopped chocolate and stir continuously until the chocolate is completely melted and smooth. Remove from heat.
- Stir in the sugar and vanilla extract until well combined. Add the eggs one at a time, beating well after each addition.
- Add the flour and stir vigorously for 1 full minute, until the batter becomes smooth, glossy, and slightly pulls away from the sides of the pan.
- Pour the batter into the prepared pan and spread evenly. Warm the dulce de leche slightly in the microwave (about 15-20 seconds) until it’s pourable but not hot. Drop spoonfuls of dulce de leche randomly over the brownie batter, or transfer to a zip-top bag, snip off one corner, and pipe it over the surface.
- Using a butter knife or wooden skewer, gently swirl the dulce de leche into the batter, creating a marbled pattern. Don’t overmix—you want distinct swirls.
- Bake for 25-30 minutes, until the center feels almost set and the edges just begin to pull away from the sides of the pan. The brownies should still be slightly soft in the center.
- Let cool completely in the pan on a wire rack. For the cleanest cuts, refrigerate for at least 1 hour before slicing.
- Using the parchment or foil overhang, lift the brownies out of the pan. Cut into 12 squares using a long serrated knife, dipping the blade in hot water and wiping clean between each cut.
Notes
- Store brownies in an airtight container at room temperature for up to 4 days, or freeze for up to 1 month.
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