Dulce de Leche Cheesecake Brownies

Introducing my latest invention: dulce de leche cheesecake brownies muahahahahah. These decadent brownies are swirled with thick ribbons of cheesecake and homemade dulce de leche for the ultimate sweet treat.

Dulce de Leche Cheesecake Brownies

It’s no secret that I’m a bit of a brownie fiend. I am almost always dreaming up a new decadent way to jazz up my favorite brownie recipes. And these are my latest and greatest invention: dulce de leche cheesecake swirled brownies. We took our classic, tried and true cheesecake brownie recipe and added fat dollops of homemade dulce de leche. The result is indulgent, fudgy, chocolatey brownies with ooey gooey pockets of dulce de leche. I ate the whole pan and you will too– my money back guarantee!!

Ingredients for Dulce de Leche Cheesecake Brownies

These dulce de leche cheesecake brownies are made with a handful of pantry staples with a few extra stir ins. Here’s your shopping list!

• dulce de leche
• cream cheese
• eggs
• granulated sugar
• vanilla extract
• butter
• flour
• cocoa powder
• chocolate

How to make dulce de leche

I like to make dulce de leche the old fashioned way on the stove top! It will take you about 4 hours, but it’s very hands off and requires virtually zero work. Here’s what you’ll do:

1. Make sure you are using sweetened condensed milk, NOT evaporated milk.
2. Peel off the label of your sweetened condensed milk and place the can in a large pot.
3. Fill the pot with water. The water must completely cover the can of sweetened condensed milk with about 2 inches of water above it. If your pot is too small–switch to a deeper/bigger pot. If the can is not covered with water at all times it can explode! Please be careful.
4. Set the pot over medium-high heat and bring to a boil. Reduce the heat to a simmer and simmer for 4 hours, setting a timer for every 30 minutes to add more water to the pot. As the water simmers it will evaporate off, so you need to continuously add water to the pot!
5. After 4 hours, turn off the heat and drain the water from the pot. Using kitchen tongs or an oven mit (careful it’s hot!) transfer the sweetened condensed milk to a drying rack to cool completely before opening, about 4 hours. Do not open the can while it is hot as the dulce de leche can splatter and burn you!
6. Store unopened at room temperature for up to 3 months. Once opened, store in the fridge for up to 3 weeks!

How to cut corners and make these dulce de leche brownies extra extra EXTRA easy to make

The best thing about these fancy brownies is that you can cut some corners and still get downright delicious dulce de leche brownies. Feel free to do all of these tricks, or just swap  out what makes sense for you!

• Buy pre-made dulce de leche: I love to make dulce de leche in big batches because it keeps well and then you can always have some on hand, but you can always just grab a jar of dulce de leche at the grocery store. It’s just as tasty and cuts way down on time!
• Use a brownie mix: No shame in the brownie mix, my friends! In fact I love a Ghiradelli brownie mix equally (if not more sometimes–shhhh don’t tell) than homemade. If you do decide to go with a brownie mix, make sure you’re using a high quality one!
• Make them ahead of time and freeze them: These cheesecake swirled dulce de leche brownies freeze fabulously! Make sure to let them cool completely before freezing to make sure no weird ice crystals form.

Enjoy your brownies, brownie fiends!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 16 brownies
• Category: dessert
• Method: oven
• Cuisine: american

Dulce de Leche Cheesecake Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Print Recipe Pin Recipe

Introducing my latest invention: dulce de leche cheescake brownies muahahahahah. These decadent brownies are swirled with thick ribbons of cheesecake and homemade dulce de leche for the ultimate sweet treat.

• Author: Sofi | Broma Bakery
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 16 brownies
• Category: dessert
• Method: oven
• Cuisine: american

Units: USM

Ingredients

For the Dulce de Leche

• 1 14 ounce can sweetened condensed milk (you will only use 1/3 cup of it!)
• pinch of salt

For The Cheesecake Swirl

• 4 ounces cream cheese, softened
• 1 egg, room temperature
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

For The Brownies

• 1/2 cup butter
• 1 cup granulated sugar
• 2 eggs plus 1 yolk
• 1 teaspoon vanilla extract
• 4 oz bittersweet chocolate, finely chopped
• 3/4 cup all purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon salt

Instructions

1. First, make the dulce de leche. Remove the label from the sweetened condensed milk and place the can on its side in a pot of boiling water. Make sure the water covers the can completely, with at least an inch (preferably more!) of water above it.
2. Lower the heat and simmer for 4 hours. Make sure the water covers the top of the can at all times (you will have to pour in more water about every 30 minutes or so depending on how big your pot is).
3. After 4 hours, remove the can from water, allow to cool completely, then open and stir in salt. Set aside.
4. Preheat oven to 350°F and line a 9 x 9 pan with parchment paper on all sides. Set aside.
5. Make the cheesecake layer first. In a stand mixer fit with the paddle attachment beat all the cheesecake ingredients together until combined, about 2 minutes. Do not over beat. Set aside.
6. Now make the brownie layer. In a microwave-safe bowl, melt the butter. Remove from microwave, stir in sugar. Microwave the mixture for 30 more seconds. Stir again and melt for 60 seconds more. You want the sugar and butter to bubble up slightly, but not burn. This amount of time should do the trick.
7. Remove mixture from the microwave and stir the bittersweet chocolate into the hot mixture to melt it completely. If the chocolate doesn’t melt completely, put it in the microwave for another 15 seconds.
8. Add eggs and egg yolk and the vanilla extract, beating until combined. Add the flour, cocoa powder and salt and mix until combined.
9. Remove a 1/2 cup of the brownie batter and place it in a separate bowl. Add two tablespoons of water to the 1/2 cup of batter and whisk together to thin it out. This will create the brownie swirl on top.
10. Pour the remaining brownie batter into the prepared pan, spreading it into an even layer. Pour the cheesecake batter over the brownie layer. Drop the remaining thinned out brownie batter onto the cheesecake in dollops. Drop 5 Tablespoons of your homemade dulce de leche on top. Use a knife to create a few big swirls. Do not over swirl. You want big separate swirls of cheesecake, dulce de leche, and brownie.
11. Bake for 30 minutes, or until a knife inserted into the center of the brownies comes out mostly clean. Allow to cool completely and place in the fridge for an hour for the cheesecake to set. When ready to serve, cut into 9 large squares or 16 smaller brownies!

Notes

1. Don’t feel like making homemade brownies? Or have a mix on hand you’re looking to use up? You can always make a brownie mix instead of homemade brownies for the base of these cheesecake brownies!