Dulce De Leche Brownies

There’s a certain magic in the combination of chocolate and caramel, and when these two come together in a brownie, it’s nothing short of a masterpiece. The recipe for Dulce De Leche Brownies is a testament to this spectacular duo, creating a dessert that’s not just indulgent but also a crowd-pleaser. Imagine biting into a rich, chewy brownie, layered with velvety Dulce De Leche frosting and topped with a glossy chocolate ganache. It’s a harmony of flavors and textures that’s simply irresistible.

The chemistry of baking the perfect brownie

Why Frosting and Ganache Make a Difference

The frosting, a blend of butter, powdered sugar, and Dulce De Leche, brings a creamy caramel layer to the brownies. Dulce De Leche, with its complex flavor profile, adds a depth of sweetness and richness that complements the chocolate base.

The ganache, a simple yet elegant topping, is made from semi-sweet chocolate chips and butter. The choice of semi-sweet chocolate balances the overall sweetness of the dessert.

How can I ensure my brownies are chewy and not cakey?

The key is in the flour-to-fat ratio and mixing technique. Less flour and more fat result in chewier brownies. Also, avoid over mixing the batter.

Can I substitute the baking chocolate with cocoa powder?

While you can substitute, it will alter the texture and flavor. Baking chocolate provides a richer, more intense chocolate experience.

What’s the best way to cut brownies cleanly?

Use a sharp knife and wipe it clean after each cut. For even cleaner cuts, chill the brownies before slicing. But if you don’t want to chill your brownies, you must at least wait until the brownies are fully cooled and set before cutting. Cutting warm brownies makes a mess! If you want to eat a warm brownie, simply pop the sliced brownie in the microwave for 10 seconds before enjoying.

How long can I store dulce de leche brownies?

They can be stored in an airtight container at room temperature for up to 3 days or refrigerated for a week. You can also freeze brownies in an airtight container for up to 2 months. Just make sure your brownies are properly sealed so that they do not absorb other flavors from your fridge or freezer.

What is in Dulce De Leche brownies?

Unsalted butter

It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough and it will result in an over salted treat.

Butter adds fats to your dough which helps with moistness, flavor & texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.

When baking with butter the temperature is important. If the butter is too warm your cookies will melt down too fast and spread too much in the oven leaving you with a greasy, flat cookie. If butter is too cold it will have the opposite problem and not melt down enough, leaving your cookies too thick.

Baking chocolate

Baking chocolate provides a more concentrated chocolate flavor.

Granulated sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter & sugar. It helps add moisture to your cookie and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.

Eggs

Adds both protein (egg whites) and fat (egg yolks). The egg whites help with rising because when foamed, little air pockets get trapped inside the mixture. The water content in egg whites encourages steam while baking which helps with gluten formation, resulting in nice and thick cookies. Egg yolks have emulsifying properties that bring batters together and help your dough from collapsing.

Vanilla extract

When using pure vanilla extract, it will add the deep rich flavor everybody wants in a treat.

All-purpose flour

Flour builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It is exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods. 

Fine sea salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so that it melts down at the right speed in the heat of the oven. If you use larger granule salt it will not melt down fully when baked and will leave salt crystals throughout your cookie, making it crunch like you dropped it into sand.

Powdered sugar

Acts as a preservative and thickener in frosting. It’s also is what gives frosting its sweet flavor.

Dulce de leche

Is Spanish for ‘sweet of milk’. It is a Latin American confection that tastes like a milky caramel. It can be bought from the grocery store or made by slowly boiling down sweetened condensed milk.

Semi-Sweet chocolate chips

Is a form of dark chocolate. Chocolate chips are not pure chocolate, they are typically made up of cocoa, sugar, emulsifier and vanilla.

Equipment Recommendations:

For this recipe, a good quality 9×13 pan is essential for even baking. A standing mixer aids in achieving a smooth, well-incorporated batter and frosting. A microwave-safe bowl is needed for the ganache, and a spatula or butter knife is handy for spreading the layers.

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