A moist and gooey chocolate brownie with pockets of dulce de leche inside and caramel on top. Truly amazing! If you have enough willpower, try and leave them overnight. They are even better and more moist the next day.


Recipe Summary

10 mins
30 mins
40 mins
1 8-inch pan


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.

  • Place butter in the top of a double boiler over simmering water. Stir until melted. Add chocolate and stir until melted and combined. Remove from heat.

  • Stir white sugar, brown sugar, flour, cocoa powder, vanilla extract, and salt into the melted chocolate mixture. Stir in eggs with a spoon or spatula until just combined; try not to use more than 30 or 40 strokes.

  • Pour a little over 1/2 of the brownie batter into the prepared pan. Drop small spoonfuls of the dulce de leche evenly over the top. Gently drag a knife through the dulce de leche to create swirls. Cover with remaining brownie batter. Drizzle caramel on top in a swirling pattern.

  • Bake in the preheated oven until edges start pulling away from the sides of the pan, 25 to 30 minutes. Let the brownies cool completely before cutting them into squares.

Cook's Note:

I have a fan-assisted oven and my brownies only took 25 minutes to bake. You may need to adjust the cooking time depending on your oven.

Nutrition Facts

142 calories; protein 2.3g 5% DV; carbohydrates 23.6g 8% DV; fat 4.9g 8% DV; cholesterol 32.2mg 11% DV; sodium 96.4mg 4% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
Yummy. Too good for words. Rich and creamy. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Yummy. Too good for words. Rich and creamy. Read More
Rating: 5 stars
Sinfully delicious and easy to make. Read More