• Cooking Time:
  • Servings: 12
  • Preparation Time:



  • 8 tablespoons (115 g) salted or unsalted butter, cut into pieces
  • 6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
  • 1/4 cup (25 g) unsweetened Dutch-process cocoa powder
  • 3 large eggs
  • 1 cup (200 g) sugar
  • 1 teaspoon vanilla extract
  • 1 cup (140 g) flour
  • optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped
  • 1 cup Dulce de Leche (or Cajeta)


  • Preheat the oven to 350 degrees (175 C).
  • Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides.
  • If it doesn't reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides.
  • Grease the bottom and sides of the foil with a bit of butter or non-stick spray.
  • Melt the butter in a medium saucepan.
  • Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted.
  • Remove from heat and whisk in the cocoa powder until smooth.
  • Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour.
  • Mix in the nuts, if using.
  • Scrape half of the batter into the prepared pan. Here comes the fun part.
  • Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly.
  • Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter.
  • Use a knife to swirl the Dulce de Leche slightly.
  • Bake for 35 to 45 minutes.
  • The brownies are done when the center feels just-slightly firm.
  • Remove from the oven and cool completely.
  • Storage:
  • These brownies actually become better the second day, and will keep well for up to 3 days.

Categories: Brownie 
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