Salted Dulce de Leche Brownies with Brown Butter
Rich, fudgy brownies with brown butter depth and ribbons of creamy dulce de leche throughout. The sweet-salty contrast from flaky sea salt makes each bite irresistible. Perfect for special occasions or when you want to impress with a decadent dessert that balances familiar brownie comfort with sophisticated caramel flavors. The thick batter creates dense, chewy squares that improve after resting overnight.
Ingredients
- 8 tablespoons salted butter, cut into pieces
- 6 ounces high-quality dark chocolate chips or chunks
- ¼ cup unsweetened Dutch-process cocoa powderregular cocoa powder1:1
Slightly different flavor but works fine
- 3 large eggs
- 1 cup sugar
- 1 heaping teaspoon vanilla extract
- 1 cup flour, sifted
- 1 14oz can sweetened condensed milk or ready-made dulce de leche
- Maldon sea salt
Instructions
- 1
Preheat oven to 350 degrees
- 2
Line 8x8 inch square pan with two layers of foil and brush with butter or oil
- 3
Melt butter in medium saucepan over low heat and brown for 5-10 minutes until nutty fragrance develops
- 4
Add chocolate chips and cocoa powder to browned butter
- 5
Turn off heat and whisk until smooth
- 6
Add eggs one at a time, then stir in sugar, vanilla, and flour
- 7
Scrape half the batter into prepared pan and top with large dollops of dulce de leche
- 8
Drag knife through to create swirls
- 9
Top with remaining batter and dollop with more dulce de leche
- 10
Swirl again carefully without overmixing
- 11
Sprinkle generously with salt and bake for 40 minutes
- 12
Cool completely or overnight before cutting
- 13
For clean cuts, freeze for 15-20 minutes before slicing with sharp knife
Tips
Brown the butter for extra nutty depth - watch carefully to prevent burning and smell for the nutty fragrance.
Don't overmix when swirling dulce de leche as the thick batter can become dense.
Test doneness by checking that corners feel firm while center remains slightly jiggly to avoid dry brownies.
Good to Know
Store covered at room temperature for up to 5 days
Make up to 3 days ahead - flavor improves overnight
Serve at room temperature cut into squares
Common Mistakes
Avoid overbaking to prevent dry brownies - center should be slightly jiggly
Don't cut while warm to avoid messy squares - cool completely or freeze briefly
Substitutions
Dairy-Free Swaps
General Alternatives
Slightly different flavor but works fine
FAQ
Can I make dulce de leche ahead of time?
Yes, homemade dulce de leche keeps refrigerated for up to 2 weeks. You can also use store-bought to save time.
What if I don't have brown butter?
Regular melted butter works fine, though you'll miss the nutty depth. Brown butter adds significant flavor complexity.
How long do these brownies keep?
Store covered at room temperature for 5 days or freeze for up to 3 months. They actually improve after overnight resting.