Salted Dulce de Leche Brownies

Sometimes I have a hard time controlling myself around baked goods. I know I don’t need that second cookie (or third, or sometimes fourth), but my god do I want it. It sings its sugary siren song, and I find myself devouring a handful of cookies for breakfast. There are days when I fuel myself with little more than sugar and caffeine, risking diabetic shock for just one more bite.

These brownies fall right within that line. I lose all semblance of self-control around these brownies. I’ve made them twice. And eaten the entire pan—by myself. Twice. I’ve finished one piece and headed immediately back for another. It’s no exaggeration when I say I can’t get enough of them.

I’d wake up in the morning and grab one for breakfast. I’d get home from work and immediately grab one for a snack. They were the first thing I stuffed in my face after a soggy, waterlogged camping trip. I mourned them after polishing off the last piece. They’re that good.

They’re intensely fudgy and thick, studded with pockets of dulce de leche within and swirls across the top. A sprinkle of sea salt ups the flavor game, making these babies completely irresistible.

And the best news--they’re not that much more involved than a box mix. No chopping and melting chocolate. Because they’re made with nothing but cocoa powder, the only thing we’re melting here is butter. Easy peasy. Which makes these brownies 1000 times more dangerous. Minimal effort with most of the ingredients already in my cupboard? It’s going to be tough to break my brownie addiction.

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Salted Dulce de Leche Brownies
From Bakerita and Alice Medrich via Food52
Makes about 16 brownies



10 tablespoons (1 ¼ sticks) unsalted butter, cut into cubes
1 ¼ cups granulated sugar
¾ cup plus 2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
1 ½ teaspoons pure vanilla extract
2 large eggs
½ cup all purpose flour
½ cup dulce de leche
Coarse sea salt, for sprinkling


1. Preheat oven to 325F. Line an 8x8-inch baking pan with aluminum foil, allowing the sides to hang over by 2 inches. Spray with nonstick cooking spray; set aside.
2. In a heatproof bowl set over a pan of simmering water, add butter, stirring occasionally, until almost melted. (Can also be done in the microwave.) Add sugar and cocoa and stir until incorporated and smooth, and no bits of butter remain.
3. Remove from heat and stir in salt, vanilla extract, and eggs until well combined and glossy. Add flour, stirring until just combined and no streaks of flour remain. Once combined, with a rubber spatula or a wooden spoon, fold batter vigorously for about 30-45 seconds.
4. Pour half of batter into prepared pan, spreading to the edges. Dollop ¼ cup dulce de leche in teaspoon sized drops over the batter. Pour remaining batter over top and gently smooth to edges. Repeat dollops with remaining ¼ cup dulce de leche*. With a sharp knife or a wooden skewer, gently swirl dulce de leche into batter. Sprinkle coarse sea salt over the batter.
5. Bake 25-30 minutes, until a toothpick inserted into the center comes out with a just a bit of batter attached and center barely jiggles when the pan is shaken. Cool in pan for 20 minutes. Using foil overhang, lift from pan and transfer to a wire rack to cool completely. Once cooled, slice with a sharp knife into 16 squares.

*Note: I found it easier to dollop and swirl if the dulce de leche was a bit warm. Put in a microwave safe bowl and heat for 10 seconds before adding to batter.