Easy Salted Dulce De Leche Brownies

This easy salted Dulce de Leche Brownies recipe delivers fudgy, caramel-infused brownies with a hint of sea salt, using simple ingredients and straightforward steps.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 22

Cooling Time 20

Total Time 52

Servings brownies

Calories 399kcal

Author Wanda Simone

Equipment

9" x 9" metal pan
parchment paper
measuring cups and spoons
Microwave Safe Bowl
2 Mixing bowls
wire cooling rack

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

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