Simple Ingredients for Decadent Brownies

Creating these incredible brownies starts with a selection of accessible ingredients that, when combined, produce a truly magical dessert. Below is a comprehensive list, and you’ll find the precise measurements and step-by-step instructions in the recipe card at the end of this post.

• Butter: The foundation of rich, moist brownies begins with melted butter. I often opt for salted butter to subtly enhance the chocolate flavor, but unsalted butter works perfectly well too. Feel free to use what you have on hand.
• Chocolate Chips: You’ll need a generous amount of chocolate chips – some for melting into the brownie batter for a deep chocolate base, and an additional portion to stir in at the end, creating delightful pockets of melty chocolate in every bite.
• Sugar Blend: A thoughtful combination of granulated sugar and brown sugar is key. Granulated sugar contributes to that desirable shiny, crackly brownie top, while brown sugar adds moisture, depth of flavor, and a chewiness that is simply divine.
• Eggs & An Extra Egg Yolk: Eggs provide structure and richness. The secret to ultra-fudgy brownies with that perfect chew is the addition of one extra egg yolk. This extra fat content dramatically improves the texture, making them incredibly dense and moist.
• Vanilla Extract: A touch of pure vanilla extract is essential for rounding out and enhancing the complex chocolate and caramel flavors. Never skip this!
• Gluten-Free Flour: For the best results, we highly recommend a high-quality gluten-free all-purpose flour blend, specifically King Arthur Measure-For-Measure gluten-free flour. If you choose another brand, ensure it contains xanthan gum, which is crucial for providing structure and elasticity in gluten-free baking.
• Cocoa Powder: I prefer using natural unsweetened cocoa powder (like Hershey’s or Ghirardelli) as its brighter, slightly fruity notes beautifully complement the sweetness of the dulce de leche. However, for a darker color and richer, less complex chocolate flavor, Dutch-processed cocoa powder can also be used.
• Salt: A pinch of salt is vital. It doesn’t just add seasoning; it balances the sweetness of the sugars and the dulce de leche, intensifying the overall chocolate flavor.
• Dulce De Leche: Our star ingredient! This thick, sweet caramel-like sauce is what truly elevates these brownies. Its rich, milky caramel flavor is unique and unparalleled. We’ll delve deeper into dulce de leche next.

Assembling and Baking Your Masterpiece

7. Layer the Brownie Batter: Reserve about 1/2 cup of the brownie batter for the top swirl. Pour the remaining brownie batter into your prepared pan. Using an offset spatula or the back of a spoon, smooth it into an even layer, paying particular attention to ensuring the batter reaches and seals nicely around all the edges of the pan. You can even create a slight raised border along the sides if you wish.
8. Add the Dulce de Leche Layer: Carefully pour the warmed dulce de leche over the smoothed brownie batter. Gently spread it into an even layer using your spatula.
9. Dollop and Swirl: Take the reserved 1/2 cup of brownie batter and dollop it in spoonfuls over the dulce de leche layer. Now, grab a butter knife or a thin skewer and gently swirl through the top brownie batter dollops and the dulce de leche. Aim for a few graceful swirls lengthwise and widthwise, being careful not to drag your knife all the way to the bottom of the pan. This technique ensures you get beautiful streaks of dulce de leche in the center of your brownies, rather than mixing it entirely into the base.
10. Bake to Perfection: Place the pan in the preheated oven and bake for 28-30 minutes. The brownies are ready when the tops appear glossy and slightly crinkled, and the center is just set but still slightly soft when gently jiggled. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
11. Cool Completely: This step is paramount! While it’s tempting to cut into warm brownies, allowing them to cool completely in the pan is essential for them to set properly and for clean, neat slices. For the best results, transfer the pan to a wire rack and let it cool for at least 2-3 hours, or even better, refrigerate them for an hour before slicing.

Expert Tips & Frequently Asked Questions for Perfect Brownies

Achieving brownie perfection is easier than you think with these helpful tips and answers to common questions:

Is Dulce de Leche the Same Thing as Caramel? No, they are distinct. While both are sweet and amber-colored, their origins and flavor profiles differ significantly. Classic caramel sauce is made by caramelizing granulated sugar, often with added butter and cream, resulting in a flavor that can range from buttery to slightly bitter. Dulce de leche, on the other hand, is made by slowly cooking sweetened condensed milk, which caramelizes the milk sugars and proteins. This process gives it a unique, deeply milky, rich, and mellow flavor that is distinct from traditional caramel. Furthermore, dulce de leche is typically much thicker and creamier than most caramel sauces. For this recipe, the unique thickness and flavor of dulce de leche are essential for the desired texture and taste; regular caramel sauce will likely be too thin and may not hold up as well when baked into the brownies.

The Importance of Cooling Completely! I understand the irresistible urge to slice into warm, gooey brownies straight from the oven. However, patience is truly a virtue here! These brownies, especially with the soft dulce de leche layer, need ample time to cool and set. Cooling them completely allows the chocolate to firm up and the dulce de leche to become dense and chewy, resulting in cleaner slices and a superior texture. For the neatest, most professional-looking cuts, I highly recommend refrigerating them for at least an hour (or even overnight) before slicing. For extra clean cuts, wipe your knife with a warm, damp cloth between each slice.

Elevate Your Serving Experience with Ice Cream! While these decadent brownies are absolutely incredible on their own, serving them warm with a scoop of vanilla bean ice cream takes them to an entirely new level. The contrast of warm, fudgy brownie, cool ice cream, and extra drizzle of dulce de leche creates an unforgettable sundae experience. A sprinkle of sea salt flakes can also add a delightful pop of flavor and crunch.

Brownie Baking Best Practices:

1. Master Egg Separation: If you’re new to separating egg yolks and whites, check out these helpful techniques.
2. Accurate Flour Measurement: Always use the “scoop and level” method to prevent adding too much flour, which can lead to dry, cakey brownies. Better yet, use a kitchen scale for precision!
3. Choosing the Right Pan: A good quality metal baking pan conducts heat evenly, ensuring your brownies bake consistently.
4. Measuring Butter Made Easy: Get tips on how to accurately measure butter, whether from sticks or other forms.
5. Don’t Overbake: The key to fudgy brownies is knowing when to pull them from the oven. They should still look slightly underbaked in the center, as they will continue to set as they cool.
6. Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, individual brownie squares can be frozen in an airtight freezer bag for up to 2 months. Thaw at room temperature or gently warm in the microwave before enjoying.

More Gluten-Free Brownies & Bars To Try

Gluten-Free Oreo Brownies

Gluten-Free Brookies

Gluten-Free S’mores Bars

This gluten-free dulce de leche brownie recipe is the perfect dessert for your next chocolate craving! Enjoy delicious homemade brownies swirled with gooey dulce de leche in every bite. YUM!

Ingredients

• 1/2 cup butter (1 stick/113 grams)
• 2/3 cup semisweet or dark chocolate chips (4 oz/113 grams)
• 1/2 cup granulated sugar (100 grams)
• 1/4 cup packed light brown sugar (50 grams)
• 2 eggs + 1 egg yolk (save extra white for another use)
• 1 1/2 teaspoons vanilla extract
• 1/2 cup gluten-free measure-for-measure flour* (60 grams)
• 1/2 cup unsweetened natural cocoa powder* (50 grams)
• 1/2 teaspoon kosher salt (use less if using fine table salt)
• 2/3 cup semisweet or dark chocolate chips (4 oz/113 grams)
• 1 cup dulce de leche* (or 13–14 oz. can)

Instructions

1. Preheat Oven to 350 degrees F. Line an 8×8 metal baking pan with parchment paper & set aside.
2. Melt Chocolate & Butter. In a small saucepan on the stove, melt butter and 2/3 cup chocolate chips over low heat until smooth and glossy. Set aside to cool slightly.
3. Whip Sugar & Eggs. In a large bowl, combine sugar, brown sugar, eggs, and egg yolk. Use a hand mixer to beat the eggs and sugar together 2-3 minutes, or until the mixture is lighter in color and the sugar is fully dissolved. (You shouldn’t feel any grit when you rub the mixture between your fingers.) Do NOT skip this step or your brownies won’t have a shiny, glossy top.
4. Add Chocolate Mixture. Slowly, mix the melted chocolate mixture into your whipped egg mixture, until smooth. Mix in the vanilla extract.
5. Add Dry Ingredients. Next, add gluten-free flour, cocoa powder, and salt. Gently stir until almost combined, with just a few dry spots left. Add the remaining 2/3 cup chocolate chips and gently fold in until well distributed.
6. Warm Dulce De Leche. In a small microwave-safe bowl, gently warm the dulce de leche 30-60 seconds, stirring every 15-20 seconds or so, until the dulce de leche has a smooth, pourable texture.
7. Assemble The Brownies. Set aside 1/2 cup brownie batter, then pour the rest of the batter into the prepared pan. Smooth into an even layer, paying special attention to the edges, making sure the batter has a nice seal around the edges of the pan. (You can even make a slight border by smoothing some of the batter up the sides slightly, if desired.) Pour dulce de leche over the brownie batter and smooth into an even layer. Dollop the remaining 1/2 cup brownie batter over the dulce de leche.
8. Swirl. Use a thin knife to make a few gentle swirls lengthwise and widthwise through the top brownie batter dollops and the dulce de leche (try not to swirl all the way down to the bottom of the pan, so you get a nice layer of dulce de leche in the center)
9. Bake Brownies at 350 degrees for 28-30 minutes, or until the tops look glossy and the center is just set.
10. Cool Completely before slicing. Transfer the brownies (using your parchment paper “handles”) to transfer the brownies to a cutting board before cutting into slices or squares.
11. Serve & Store. Enjoy right away (or with a scoop of ice cream!) and store leftover brownies in an airtight container in the fridge 3-4 days. Or, freeze brownies in a freezer bag up to 2 months.

• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Baking Flour for these brownies. If you use another brand, make sure it contains xanthan gum, and measure carefully using a kitchen scale (best) or the scoop and level method to avoid packing extra flour into the measuring cup.
• Cocoa Powder. I recommend a natural cocoa powder here (like Hershey or Ghirardelli) since I think the flavor complements the dulce de leche better, but if you prefer a darker flavor & color, you can use Dutch process cocoa powder.
• Dulce de Leche. When possible, I recommend making your own Dulce de Leche by removing the label from a 14 oz. can of sweetened condensed milk and placing the can in a saucepan covered by 2 inches of water. (The water should be 2 inches above the top of the can). Bring water to a simmer and simmer 2-3 hours, adding more water to the pan, as needed. Otherwise, store-bought dulce de leche will work.
• Can I Use Caramel? Dulce de leche is much thicker than caramel sauce. Caramel sauce won’t work in this recipe as it will likely become too runny and alter the texture significantly.
• Let Them Cool First! I know it’s tempting to cut right into these brownies while they’re warm, but they’ll slice better & set up better if you let them cool first! For the neatest cuts, we recommend refrigerating them before slicing and cleaning your knife off in between cuts.