Experience the perfect blend of sweet and salty with these easy salted dulce de leche brownies, a simple yet decadent dessert that’s sure to satisfy your sweet tooth. Combining the rich flavors of dulce de leche truffles, cocoa powder, and chocolate chips, these fudgy brownies offer a delightful taste experience that’s easy to create and even easier to enjoy.
Indulge in the decadent delight of Easy Salted Dulce de Leche Brownies, a dessert that combines the rich, creamy sweetness of dulce de leche with the savory touch of sea salt.
This recipe simplifies the process of achieving that irresistible dulce de leche flavor by incorporating dulce de leche truffles, eliminating the need to prepare a homemade caramel sauce. Which saves a bunch of time and effort.
The addition of sea salt balances out the sweetness of the dulce de leche and chocolate, while subtly enhancing the chocolate and caramel flavors.
They also have a rich taste and texture achieved by using both cocoa powder and chocolate chips in the batter. The cocoa powder provides a deep, intense chocolate flavor, while the chocolate chips melt during baking, contributing to the moist, fudgy consistency.
A delightful dessert experience that is both simple to prepare and irresistibly delicious.
Ingredients
This recipe will make 16 brownies.
Here is your shopping list:
- dairy: 1 cup salted butter
- eggs: 4 large eggs
- sugar: 1¾ cups granulated sugar
- baking supplies: 1½ cups all-purpose flour, 1 teaspoon baking powder
- chocolate: 1½ cups cocoa powder, 1 cup semi-sweet chocolate chips, 1 cup Nestle caramel dulce de leche truffles
- flavoring: 1 teaspoon vanilla extract
- salt: 1 Tablespoon coarse sea salt
Substitutions
- If you can’t find Nestle caramel dulce de leche truffles, you can substitute them with any other caramel-filled chocolate truffles.
- If you prefer to use unsalted butter, add ¼ teaspoon salt to the flour to maintain the balance of flavors.
- Any kind of cocoa powder can be used in this recipe.
How to make dulce de leche brownies
Prep work
Start by preheating your oven to 350℉.
Line a 9″ x 9″ inch metal baking pan with parchment paper, ensuring the paper covers the sides for easy removal of the brownies later. Set the pan aside.
Place 1 cup (or 2 sticks) butter in a microwave-safe bowl.
Melt it in the microwave using 30-second intervals, stirring in between each interval until it’s completely melted.
Make the batter
Pour the melted butter into a large mixing bowl.
Add 1¾ cups sugar and stir until well combined.
Next, whisk in 4 large eggs and 1 teaspoon vanilla extract until they are fully incorporated into the butter and sugar mixture.
The mixture should be smooth and well blended.
In a separate bowl, combine the cocoa powder, baking powder, sea salt, and flour.
Stir until the dry ingredients are evenly mixed.
Gradually add the dry ingredients to the wet mixture.
Gently whisk until no pockets of flour or cocoa powder remain. Be careful not to overmix as this can add more air into the batter which leads to a cake-like texture rather than a fudgy brownie.
Gently fold in the chocolate chips and truffles into the batter, ensuring that they are evenly distributed throughout.
Bake
Spread the brownie batter out in the prepared metal pan.
Bake in the preheated oven for 22 minutes.
The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool for 20 minutes on a wire cooling rack before slicing them into squares. This cooling period helps achieve crisp, clean cuts.
Serving suggestions
For an extra bit of salty flavor, sprinkle a bit of sea salt on top of the brownies after they cool. The salt pairs wonderfully with the rich chocolate and sweet caramel flavors.
These brownies are also great served with a scoop of vanilla ice cream for a delightful dessert.
How to make ahead of time
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Storage
Leftover brownies can be stored in an airtight container on the counter or in the fridge for up to 4 days. They may dry out a little bit but are great reheated in the microwave for 20 seconds.
To freeze, wrap the brownies individually in plastic wrap and place them in a freezer bag. They can be stored in the freezer for up to 3 months. To serve, thaw at room temperature or heat in the microwave.
Frequently asked questions
What does Dulce De Leche taste like?
Dulche de Leche has a similar taste to caramel but is creamier because it is made by combining sugar with milk instead of water.
How can I cut the brownies to get clean edges?
For clean edges, let the brownies cool completely before cutting. Use a sharp knife and wipe it clean after each cut.
Can I double this recipe? If so, how does that affect the baking time?
Yes, you can double the recipe and bake it in a 9×13 inch pan. You’ll likely need to increase the baking time by a few minutes. Start checking for doneness around the 25-minute mark.
Other brownies recipes you might like
- Chocolate and caramel Rolo brownies
- White chocolate raspberry brownies
- Simple chocolate, caramel and pecan turtle fudge
Or browse all of our bars and brownies recipes.
Easy Salted Dulce De Leche Brownies
Ingredients
- 1 cup (or 2 sticks) salted butter
- 1¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1½ cups cocoa powder
- 1½ cups all-purpose flour
- 1 Tablespoon coarse sea salt
- 1 teaspoon baking powder
- 1 cup semi-sweet chocolate chips
- 1 cup Nestle caramel dulce de leche truffles
Equipment
- 9" x 9" metal pan
- parchment paper
- measuring cups and spoons
- Microwave Safe Bowl
- 2 Mixing bowls
- wire cooling rack
Instructions
- Preheating the oven to 350℉.
- Line a 9" x 9" inch metal pan with parchment paper and set aside.
- Melt the butter in a microwave safe bowl on 30 second intervals until completely melted, stirring between intervals.
- Pour the melted butter into a large mixing bowl with the sugar. Stir to combine.
- Whisk in the eggs and vanilla until they are fully incorporated into the butter mixture.
- In a separate bowl, mix the cocoa powder, flour, sea salt and baking powder.
- Add the dry ingredients to the egg mixture and gently whisk until no pockets of flour or cocoa powder remain.
- Gently fold in the chocolate chips and truffles, ensuring that they are evenly distributed throughout the batter.
- Pour the brownie batter into the metal pan.
- Bake for 20 to 25 minutes, or until a toothpick insert in the middle comes out with a few crumbs on it.
- Allow the brownies to cool for 20 minutes on a wire cooling rack before slicing them into squares.
Notes
- You can use any kind of cocoa powder with this recipe.
- Substitute unsalted butter for the salted butter by adding 1/4 teaspoon salt to the flour.
- If you can’t find Nestle caramel dulce de leche truffles, you can substitute them with any other caramel-filled chocolate truffles.
- You want to be gentle when incorporating the dry ingredients and chocolate. If you overmix the ingredients, it will add too much air to the batter, and you will have a consistency more like cake than a brownie. Mixing until the ingredients are just combined gives you a more fudgy consistency.
- Letting your brownies cool is an important step if you want to get crisp, clean cuts. If you are not worried about the presentation of the brownies, you can serve them straight from the oven, just know the top of the brownie will likely crack as you cut.
- I like to top the brownies with a sprinkle of extra sea salt after they cool to give each brownie an extra bit of salty flavor. The salt pairs wonderfully with the rich chocolate and sweet caramel flavors.
- Leftover brownies can be stored in the fridge or on the counter for up to 4 days in an airtight container. These brownies are chewy and fudgy. They will dry out a little bit when stored but are great reheated in the microwave for 20 seconds.
- To freeze, wrap them individually in plastic wrap and place them in a freezer bag. They can be stored in the freezer for up to 3 months. To serve, thaw at room temperature or heat in the microwave.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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This post was originally published on July 10, 2023 but was updated with new content on April 15, 2024.