Description
Rich, fudgy brownies swirled with decadent dulce de leche, offering a nostalgic and indulgent dessert experience.
Ingredients
Scale
- ½ C (4 oz) salted butter, melted
- ½ C (3.8 oz) vegetable oil
- 1 ¾ C (7 oz) powdered sugar
- 1 C minus 2 T (7 oz) light brown sugar
- ½ C (1.8 oz) cocoa
- 4 large eggs
- 1 tsp vanilla
- 1 tsp salt
- 1 C minus 2 T (4 oz) all-purpose flour
- 1 C (7 oz) white sugar
- ¼ C (2 oz) water
- ⅓ C (2.6 oz) heavy cream
- 1 (14 oz) can sweetened condensed milk
- ⅛ tsp kosher salt
Instructions
- Cook sugar and water in a medium saucepan over medium heat until it becomes a medium amber color.
- Reduce heat to low.
- Immediately add heavy cream.
- Stir until smooth.
- Remove from heat and add sweetened condensed milk and salt.
- Stir until combined.
- Set aside to cool for a few minutes before swirling into the brownie batter.
- Preheat oven to 350°F.
- Line the bottom and sides of a 10×10 or 9×13 cake pan with parchment paper.
- Mix together butter, oil, sugars, and cocoa in a large bowl.
- Add eggs, vanilla, salt, and flour to the mixture.
- Mix until combined.
- Pour the brownie batter into the prepared pan.
- Pour 1 cup of Dulce de Leche over the brownie batter.
- Use a small spatula to swirl into brownie batter.
- Swirl just enough to create a marbled effect. Don’t overmix.
- Bake for 30 minutes.
- Let cool completely before cutting and serving.
Notes
Allow the caramel to cook to a perfect amber color for rich flavor. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg