April 4, 2011

Dulce de Leche Brownies

Posted in Make tagged , at 4:23 am by onetinyacorn

I found myself with 2 gallons of milk recently, and an excellent way to consume some: make dulce de leche. Here’s the recipe, from Krystina Castella’s fun book, A World of Cake:

Vanilla Dulce de Leche

  • 2 vanilla beans
  • 8 cups milk
  • 2 1/4 cups sugar
  • 1 teaspoon salt

Slice the vanilla beans and scrape the seeds into a large saucepan. Add the milk, sugar, and salt to the saucepan. Whisk the mixture over medium heat until it comes to a full boil [note: watch it very carefully as it’s about to boil, or it will run over and create a very sticky mess]. Reduce the heat to a low simmer and cook, stirring occasionally, for 3 to 3 1/2 hours, until reduced to 2 to 3 cups, with a caramel thickness. Remove from the heat and let cool.

Combined with David Lebovitz’s recipe for dulce de leche brownies, and you have the greatest sweet treat ever. The rich brownie has two layers of dulce de leche: a gooey center one, and a crispy lattice on the top. And he’s right: they are better the second day.

dulce de leche


dulce de leche brownies



  1. lizeckel said,

    dang girl. i’ll be making a grain-free version of these bad boys in a matter of weeks. -you had me at “crispy lattice top”.
    chocolate baked goods are always better the second day, the flavors get darker! whenever i make a chocolate birthday cake, brownies, or any chocolate based good, i make it the day before i need it and store it in a plastic bag to keep it moist and let the flavors develop. then i decorate it the next day.

    • onetinyacorn said,

      Ooh, good to know! I usually don’t have the patience/fortitude to wait a second day. 🙂

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