Salted Dulce De Leche Brownies

Salted Dulce De Leche Brownies

I am obsessed with the combination of salty and sweet. Specifically dark chocolate and sea salt. It is SO. GOOD. And I know it's a big craze everywhere right now. I'm constantly seeing different treats at the store with this combo.

Since I was on a salty and sweet kick, I decided to revamp an old brownie recipe. I really brought it to the next level by swirling thick and creamy Dulce De Leche in the batter, then topping it with coarse sea salt. 

These brownies are amazing and come with a warning: they are highly addictive and you may be tempted to eat several in one sitting! 


Salted Dulce De Leche Brownies
Recipe written by The Chef Next Door
Makes 16 brownies
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Ingredients: 
1 stick unsalted butter
4 oz. semi-sweet chocolate
1 cup granulated sugar 
2 eggs 
1 tsp pure vanilla extract 
2/3 cup flour 
1/4 tsp baking soda
8 oz. prepared Dulce De Leche

For the topping:
4 oz. dark chocolate
Coarse sea salt

In a medium saucepan, heat the butter and chocolate together over low heat, stirring frequently, until smooth. Set aside to cool slightly.   

Preheat the oven to 350 degrees. Line an 8-inch baking pan with foil, leaving an overhang of about 1 inch over the ends of the pan. Spray the foil with cooking spray and set aside. 

Stir the sugar into the cooled chocolate mixture. Add the eggs, one at a time, mixing well until combined. Stir in the vanilla extract. 

In a medium sized bowl, whisk together the flour and baking soda. Add the chocolate mixture to the flour mixture and stir until combined. Spread the batter evenly in the pan. 

Using a large spoon, dollop the Dulce De Leche over the top of the brownie batter. Use a knife to swirl it into the batter evenly.

Bake the brownies for 30 minutes. Place the pan on a cooling rack and allow to cool completely. 

In a small bowl, microwave the dark chocolate for 1 to 2 minutes, stirring every 30 seconds, until melted and smooth.

Top the cooled brownies with the melted dark chocolate and a generous sprinkle of sea salt. Refrigerate until chocolate is set, about 15 minutes. 

Bon Appetit!