These Dulce de Leche layered brownies are so fudgy and delicious! And the dulce de leche adds an extra level of flavor! Give your old brownie recipe an upgrade with these delicious layers of flavor!

Making Dulce de Leche with Sweetened Condensed Milk

Making dulce de leche at home is very easy, but it does take about 3 hours, plus some time to let it cool. There are a few options to make it at home by using a can of sweetened condensed milk. These include the oven method and the stovetop method in the recipe below. Of course, if you are really extra, you can make dulce de leche from scratch, like shown here. We prefer the stovetop method, but do whatever is best for you.

When making dulce de leche using the stovetop method, make sure you puncture the top of the can to release pressure and prevent the possibility of the can exploding. Also make sure the can is fully submerged and the label has been removed. Then you just let heat do its magic to create this delicious sauce. There are some methods out there to make this without puncturing the can, but we caution against this for safety purposes.

Alternatively, if you are pressed for time, or have no desire to wait 3 hours to make dulce de leche for these brownies, you can buy a can of pre-made dulce de leche to add to this recipe.

Enjoy!

We hope you enjoy this recipe for Dulce de Leche Layered Brownies! If you give it a try, leave us a comment below, or tag us on Instragram @cooking_with_wine.

And if you like this recipe, check out some of our other popular recipes below:

Dulce de Leche Layered Brownies

Recipe by Angela and Mark Course: DessertsCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

Dulce de Leche
1 can 1 sweetened condensed milk
1-2 teaspoon Heavy cream
Brownies
14 oz 14 (1 can) Dulce de Leche
1.5 cups 1.5 pecans
1 cup 1 unsalted brown butter
12 oz 12 bittersweet chocolate, chopped
1 teaspoon 1 instant espresso powder
1.5 cups 1.5 brown sugar
4 large eggs
1 tablespoon 1 vanilla extract
1¼ cups All Purpose flour
½ teaspoon salt

Directions

Dulce de Leche
Bring a large pot with water to a boil. Make sure you have enough water so that you can completely submerge the can.
Poke 2 small holes on the top of the can.
Remove the label.
Place the can (holes on top) into the water and reduce to simmer.
Simmer on medium low for 2-3 hours.
Carefully remove can from water and allow to cool.
Remove dulce de leche from can into an airtight container.
Mix with heavy cream to desired consistency (approx 1 teaspoon for a thick sauce)
Store in fridge for up to 2 weeks.
Brownies
Preheat your oven to 350°.
Line an 8x10in casserole dish with parchment paper, then spray with cooking oil, Baker's Joy, or heavily butter.
Roast pecans in a single layer for approximately 5-7 minutes. Once cool, chop to desired size and set aside.
While the pecans roast, make the brown butter. Add butter to a pan and heat over medium-low stirring occasionally. Continue to cook until the milk solids begin to brown and the aroma is nutty (approximately 10-15 minutes).
Add the chocolate and espresso powder to the pan with the butter and mix until chocolate is melted throughout and smooth.
Transfer chocolate to the bowl of your stand mixer, or a large bowl if using a hand mixer. Allow to cool for about 5 minutes.
Add brown sugar, eggs, and vanilla to chocolate mixture and mix on medium-high until combined and smooth.
Reduce speed to low and add the flour and salt. Increase the speed to medium and mix until combined and smooth.
Pour half of the batter into your baking dish, and bake for 20 minutes, then allow the brownies to cool for about 15-20 minutes.
Spread the Dulce de Leche over the cooked brownies, then sprinkle half the pecans, and finally spread the remaining brownie mix over the pecans.
Sprinkle the remaining pecans on top then bake for 20 minutes.
We recommend that you allow the brownies to cool before removing them from the pan.