Brownie lovers, take note: with every portion holding its very own generous dollop of dulce de leche, this is the brownie you have been searching for all your life! For a particularly wicked dessert, serve it drizzled with warmed extra dulce de leche and topped with a generous scoop of vanilla ice-cream.






Skill level

Average: 3.6 (49 votes)


  • 250 g good-quality dark chocolate (54% cocoa), chopped
  • 200 g butter, cubed
  • 3 eggs, at room temperature, lightly whisked
  • 165 g (¾ cup, firmly packed) brown sugar
  • 1½ tsp natural vanilla essence or extract
  • 110 g (¾ cup) plain flour
  • 30 g (¼ cup) cocoa powder
  • ½ tsp baking powder
  • 250 g jar dulce de leche
  • cocoa powder or icing sugar, to sprinkle

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 2 hours

Preheat oven to 160°C (140°C fan-forced). Grease a 16 cm x 26 cm shallow slice tin and line the base and long sides with one piece of baking paper.

Place the dark chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (don’t let the base of the bowl touch the water). Stir occasionally until chocolate and butter melt and the mixture is smooth. Remove bowl from saucepan and set aside.

Use an electric mixer with a whisk attachment to whisk the eggs and sugar in a large bowl until thick and creamy. Add the melted chocolate mixture and vanilla and whisk to combine.

Sift together the flour, cocoa powder and baking powder. Add to chocolate mixture and whisk on low speed until just combined. Pour mixture into prepared tin and spread evenly with the back of a spoon.

Dot the brownie mixture with spoonfuls of the dulche de leche, dividing evenly. Tap the tin on the benchtop to settle the mixture. Bake in preheated oven for 30-35-minutes or until moist crumbs cling to a skewer inserted in the brownie part. Remove from the oven and cool in tin on a wire rack (this will take about 2 hours).

Remove brownie from the tin using the baking paper to lift it out. Cut into portions and sprinkle with cocoa powder or icing sugar to serve.



• These brownies will keep in an airtight container in the fridge, for up to 5 days. Serve at room temperature.


Photography by Alan Benson. Styling by Anneka Manning. Food preparation by Tina McLeish.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,TwitterInstagram and Pinterest.

This recipe is part of our Bakeproof: Caramel.