These gooey, fudgy dulce de leche brownies are the ultimate chocolate caramel treat. These brownies have a dark chocolate centre, moist texture and a golden caramel filling that oozes from every slice. A scattering of sea salt adds a fleur de sel salt caramel bite.

Updated 2026 · Recipe by Rachel Allen reproduced with permission.

These dulce de leche brownies are perfect for a weekend bake, dessert table or chocolate craving emergency!

I consider myself “the brownie police” for I am fussy about the perfect brownie. Some people like brownies with nuts: my preference is damp squidgy brownies with a soft centre. I like brownies or blondies with chocolate chunks rather than nuts – and a firm top crust that holds the texture together rather than crumbling.

When we made these dulce de leche brownies with generous blobs of sweet caramel oozing out, I knew they’d be up to my standards!

The occasion was a Panasonic combi microwave demo with Rachel Allen – which I have written about in a separate journal post if you’re interested.

Using a combi microwave to make brownies

Normally I would use a double boiler to melt my chocolate: Rachel’s version is to microwave chocolate together with butter and cocoa powder. An issue with microwaving chocolate is that hot spots burn quickly, but it turns out that microwaving chocolate and butter together with butter avoids this because the mass liquifies.

Tips making dulce de leche brownies

Here are my top tips for making these dulce de leche brownies perfect every time!

Use high-quality chocolate: Dark chocolate with at least 55-60% cocoa is best for a rich fudgy result.

Use room temperature butter: This reduces the risk of scorching the mix in the microwave. If you’ve only just removed the butter from the fridge, microwave it on a low setting for bursts of 20 seconds first.

Be gentle melting chocolate in the microwave: Re-making the dulce de leche brownies at home, I covered the jug with pierced clingfilm and opted for 2 mins blast with 1 min standing time rather than the 3 mins suggested in Rachel’s instructions.

Swirl carefully: After spooning the brownie batter into the tin, swirl blobs of dulce de leche into it and then bake. Do not over mix as you want the pockets of caramel to stay intact.

Don’t over bake: Use a skewer to check the centre; unlike a standard sponge where you want the skewer to come out cleanly, a few moist crumbs still clinging mean you’ve not over baked your brownies to keep a gooey texture.

For a crackled top: Don’t over mix the batter once you’ve added flour and you’ll keep that signature brownie crust.

Sea salt finish: Scatter a little just before baking for subtle salty highlights. Then a scant extra sprinkle for visual effect.

Be patient when cooling: Allow the brownies to cool fully in the tin; this prevents crumbling whilst warm and helps the caramel set slightly.

After baking, the thick caramel sauce still oozes out nicely from each slice. Above here are Rachel’s dulce de leche brownies from the night, and below are mine made at home after.

I topped my dulce de leche brownies with a sprinkling of cracked sea salt for a salt caramel effect.

Can you make brownies in advance?

Yes – you can definitely make brownies the day before serving. Store them in an airtight container and they’ll be fine for up to 2 days. Beyond this time, they will start to dry out although they’ll still taste pretty good!

Can you freeze brownies?

For longer storage you can freeze baked brownies for up to 1 month. They need to be ready sliced and if you divide the squares with baking paper you’ll be able to remove them individually for a fresh single brownie treat! Thaw at room temperature before serving.

Can I use a regular oven instead of a combi microwave?

Yes – you can melt the chocolate and butter in a double boiler on the hob, or use a heatproof bowl over a saucepan of simmering water. Then bake the batter in a standard oven as usual.

How can I get a gooey centre without undercooking the brownies?

The key is baking the brownies until the edges are set but the centre still wobbles slightly. The residual heat in the batter will continue to cook them as they cool in the tin; remember that both butter and chocolate will return to their firmer state when cold.

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