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+ servings

Dulce de Leche Brownies

yield: 1 9 x 13-inch pan
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Special Equipment

  • a 5- to 6-quart slow cooker
  • 4 half-pint canning jars


For the Homemade Dulce de Leche

    (makes around 2 1/2 cups)

    • 2 cans (14 ounces each) sweetened condensed milk
    • boiling water

    For the Dulce de Leche Brownies

    • 1 cup (2 sticks // 4 ounces) unsalted butter, cut into 1 to 2-inch chunks
    • 8 ounces unsweetened chocolate, cut into 1 to 2-inch chunks
    • 4 large eggs, at room temperature
    • 1 cup (7 ounces) granulated sugar
    • 1 cup "firmly packed" (7.5 ounces) dark brown sugar
    • 2 teaspoons pure vanilla extract
    • 1 teaspoon kosher salt
    • 1 cup (4.5 ounces) all-purpose flour
    • 1 cup (8 ounces) dulce de leche


    For the Dulce de Leche

    • Preheat a 5- to 6- quart slow cooker.
    • Divide 2 cans sweetened condensed milk evenly amongst 4 half-pint canning jars (8 ounces each); secure lids and rings on each. Place jars in the slow cooker, spacing them at least 1 inch apart. Fill slow cooker with boiling water to cover jars by 2 inches.
    • Cover and cook on low until desired consistency is reached, 8 to 10 hours (or on high for 4 to 5 hours); the longer the cook time, the darker the caramel becomes. Turn off heat, uncover slow cooker, and let water cool to room temperature before removing jars. Once cool, carefully remove jars, rinse, dry, and refrigerate up to 3 weeks.

    For the Dulce de Leche Brownies

    • Center a rack in the oven and preheat to 350 (F). Prepare a 9 x 13-inch baking pan by spraying with cooking spray and lining with parchment paper; spray the parchment paper as well and set pan aside.
    • In a double boiler (or make a homemade version with a heatproof bowl sitting on top of a saucepan) over medium heat, combine 1 cup chopped unsalted butter and 8 ounces chopped unsweetened chocolate. Use a heatproof rubber spatula to stir the mixture constantly until melted and completely smooth, about 5 minutes. Remove from heat and set aside.
    • In a medium bowl, whisk 4 large eggs. Add 1 cup granulated sugar, 1 firmly packed cup dark brown sugar, 2 teaspoons pure vanilla extract, and 1 teaspoon kosher salt. Whisk until fully incorporated — the mixture should be a golden tan color. Whisk in the melted butter and chocolate mixture (from the 2nd step).
    • When the mixture is a uniform dark brown color, use a rubber spatula to fold in 1 cup all-purpose flour. Be careful not to overmix during this part! Simply fold in until the flour is incorporated and the last streak of flour disappears into the chocolate.
    • Pour half the batter into the prepared pan. Drop half of the dulce de leche by the spoonfuls across the brownie batter. Drag a butter knife through the mounds to swirl them slightly into the batter. Spread the remaining brownie batter over and spoon the remaining dulce de leche in dollops over the top of the batter, using the butter knife to swirl the dulce de leche into the batter again.
    • Transfer to the preheated oven and bake for 40 to 50 minutes, or until a toothpick inserted into the center of the brownies comes out with few crumbs. Transfer to a wire rack to cool completely before slicing and serving. Enjoy!


    Dulce de Leche adapted from Martha Stewart's Slow Cooker;
    Brownies from vintage Hummingbird High