Dulce de Leche Brownies

PRINT RECIPE
  • Gluten Free Recipe
  • Gluten Free Recipe

Makes: 9 large brownies or 12 smaller brownies

Photo & Recipe by @lipsmackingfood.com

INGREDIENTS

  • 8 Tbsp (115g) salted butter, cubed
  • 170g dark chocolate, chopped 
  • 1/4 cup unsweetened cocoa powder
  • 3 large eggs
  • 1 cup white sugar
  • 1 tsp vanilla extract
  • 1 cup flour (or gluten free flour)
  • 1 cup walnuts, coarsely chopped
  • 400g jar of Barker's Dulce de Leche

METHOD

  1. Preheat oven to 175°C. Line an 8-inch baking pan with baking paper or aluminium foil, making sure it overhangs on the sides to create 'handles'. Place a second piece in the opposite direction, so you form a 'cross'. Grease the bottom and sides with non-stick cooking spray. 
  2. Over a double boiler, melt butter. Reduce heat to a simmer and add chocolate and stir constantly until completely melted and smooth. Remove from heat and whisk in cocoa powder. Set aside to cool for 5 minutes. 
  3. Add eggs one at a time, beating well after each addition. Beat in the sugar and vanilla. Add flour and be careful not to over-mix. Fold in nuts with a spatula. 
  4. Scrape half of the batter into prepared pan. Add heaping spoonfuls of the dulce de leche evenly spaced over. Then gently swirl together with a knife. Add remaining brownie batter, then add remaining dulce de leche on top. Again, use a knife to gently swirl through.  
  5. Bake for 35-40 minutes. Start checking the brownies at 30 minutes. The brownies are done when the center feels slightly firm. Remove from oven and cool completely in pan on a wire rack. 
  6. Once cool, cut into squares. Store in an air-tight container at room temperature for up to 3 days. Brownies can be frozen for up to 2 months. 
BACK TO RECIPES
VIEW ALL RECIPES

Menu