Rich and dense dark chocolate dulce de leche brownies are swirled with luscious dollops of caramel and finished with crunchy pecans and a sprinkle of flaked sea salt. Just in time for Christmas, these unbelievably fudgy brownies are made gluten free so everyone can enjoy.
This post is sponsored in partnership with Eagle Brand and as always all opinions expressed are my own. Thank you for helping to make Peanut Butter Plus Chocolate possible.
What’s in these dulce de leche brownies?
So glad you asked because holy cow you guys, these delicious little dulce de leche brownies are so much easier to make than you think. This dulce de leche came together with just one simple ingredient and about 30 seconds of actual hands on time–yes seriously! All I did was boil the Eagle Brand Sweetened Condensed Milk for about two and a half hours and it was done.
And this sweet caramel compliments the pecans and chocolate like you wouldn’t believe. It’s so good, like hands down the best brownies I’ve ever had.
So here’s what you need to make yourself some of these decadent caramel brownies…
- Eagle Brand Sweetened Condensed Milk
- Gluten free all purpose baking flour
- Sea salt
- Dutch processed cocoa powder
- Organic cane sugar or granulated sweetener of choice
- Dark chocolate chips
- Vanilla extract
- Flaky sea salt
That’s it! You can prepare the dulce de leche up to a week in advance, keep it in an airtight container in the refrigerator and have it ready to drizzle over all the desserts.
can’t get enough holiday recipes?
I hear ya! check out the most popular gluten free recipes on the blog! Here are a few of my favorites:
Here is the complete list of healthy dessert recipes on this site – enjoy!
If you are still reading this far, you definitely deserve a few pieces of these dulce de leche brownies and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Also, don’t forget to leave me a comment after this gluten free brownie recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.
Happy Baking! Enjoy these dulce de leche brownies!
Gluten Free Dulce de Leche Brownies
the dulce de leche
- 1 can Eagle Brand Sweetened Condensed Milk 14 oz
- 9 oz dark chocolate chopped
- 10 tbsp butter
- 1 cup organic cane sugar or granulated sweetener of choice
- 1 tsp vanilla extract
- 3 organic eggs
- 1/2 cup gluten free all purpose flour
- 1/3 cup dutch processed cocoa powder
- 1/4 tsp salt
- handful of whole pecans
- flaked sea salt for topping
Ducle de Leche
- Pour the sweetened condensed milk into a large mason jar. Don't screw the lid on, just place it on top of the jar and then put the jar inside of a large pot. Fill the pot with water so that it covers the condensed milk in the mason jar but doesn't submerge the jar completely. You want to keep the water like this at all times. Turn on high heat and bring the water to a boil, reduce to low heat and let it simmer for 2 hours. Check the water level every 20-30 minutes to make sure it never goes below the condensed milk, adding more as needed. Once the two hours are up, use tongs to carefully remove the jar and let it cool while you start to prepare your brownies.
- Preheat oven to 350 F and prepare a 8×8 inch pan with non-stick spray and parchment paper for easy removal.
- In a large heat proof bowl, add the butter, vanilla, sugar and chocolate. Cook in the microave on high, stopping to stir every 20 seconds until smooth. Once smooth and melted let the mixture cool slightly before adding in the eggs one at a time until well blended. Add in the cocoa powder, gluten free baking flour and salt then mix until a batter forms.
- Transfer half of the batter to the prepared pan, drizzle about 1/3 cup of prepared Dulce de Leche and then top with remaining batter. Drop dollops of Dulce de Leche over the top of the batter and use a knife to swirl them together. Top with whole pecans and bake for 20-24 minutes. You want to remove the brownies just before they are done for the ultimate fudgy brownie. Once you remove the brownies from the oven, let them cool for 2 hours before sprinkling with flaked sea salt, cutting into squares and servings. You can cover and save the remaining Dulce de Leche in the fridge for future recipes or for drizzling over desserts.
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