Salted Dulce de Leche Brownies


  • 2 1/2 sticks (10 ounces or 285 grams) unsalted butter, at room temperature, plus more for greasing
  • 1 cup (about 7 ounces or 200 grams) granulated sugar
  • 1/2 cup plus 2 teaspoons (about 5 ounces or 140 grams) packed light brown sugar
  • 1/4 cup (about 2 ounces or 60 grams) corn syrup
  • 1/2 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 3/4 cup plus 2 tablespoons (about 4 1/2 ounces or 125 grams) all-purpose flour
  • 1 cup (about 4 1/2 ounces or 125 grams) Dutch-processed cocoa powder
  • 1/4 teaspoon table salt
  • 1 cup (about 8 ounces or 225 grams) dulce de leche
  • Flaky sea salt, such as Maldon, for sprinkling


  1. Adjust oven rack to middle position and preheat oven to 350°F. Butter a 10- by 6-inch brownie pan and line the bottom and long sides of the pan with parchment paper.
  2. Using an electric mixer, beat butter until creamy and lightened in color, about 1 minute. Add granulated and brown sugars, corn syrup, and vanilla and mix until incorporated. At eggs one at a time, mixing after each addition until incorporated.
  3. In a small bowl, stir together flour, cocoa powder, and table salt. Add dry ingredients to butter mixture, and, using a rubber spatula, fold until mostly incorporated. Beat batter with electric mixer until smooth, about 30 seconds.
  4. Pour batter into the prepared pan. Dollop spoonfuls of dulce de leche onto the batter, using a knife to swirl gently to partially mix the two together (be careful to keep the dulce de leche on top as you swirl).
  5. Bake for 15 minutes, then sprinkle with sea salt. Return to oven and bake until the edge is set but the center is still a bit soft, about 20 minutes. Let the brownies cool at room temperature in the pan, then cut and serve.

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