These fudgy Gluten-Free Dulce de Leche Brownies combine chewy chocolate brownie layers with ribbons of gooey dulce de leche for a caramel-chocolate treat you’ll adore.
If you love bold brownie variations—think peanut butter cup brownies, Oreo brownies, or red velvet brownies—these gluten-free dulce de leche brownies are a must-try. Homemade brownie batter gets swirled with sweet dulce de leche and baked into a decadent dessert.
Between the fudgy texture, rich chocolate, and pockets of caramel-like dulce de leche in every bite, these brownies are a dream for chocolate lovers. They look indulgent but are surprisingly straightforward to make. Ready to bake? Let’s get started.
Simple Ingredients To Get Started
Here’s what you’ll need to make these brownies:
- Butter – Melted butter gives these brownies a moist, fudgy texture. Salted or unsalted both work.
- Chocolate chips – Used in the melted chocolate mixture and folded into the batter for extra pockets of chocolate.
- Sugar – A combination of granulated and brown sugar adds sweetness and chew.
- Eggs & extra yolk – Two eggs plus an extra yolk deliver the best fudgy brownie texture.
- Vanilla extract – Enhances the chocolate flavor.
- Gluten-free flour – Use a measure-for-measure gluten-free flour blend that contains xanthan gum for best results.
- Cocoa powder – I recommend natural unsweetened cocoa, but Dutch-process can be used if you prefer a darker flavor.
- Salt – Balances and enhances the flavors.
- Dulce de leche – The star ingredient: a thick, caramel-like sauce made from caramelized sweetened condensed milk.
Star Ingredient: Dulce De Leche
Dulce de leche (literally “milk candy”) is a rich, caramel-style sauce made by slowly caramelizing sweetened condensed milk. Its unique flavor pairs beautifully with chocolate and works wonderfully in these brownies.
Ways to Make Dulce de Leche
- Boiling a sealed can – Place a sealed can of sweetened condensed milk in simmering water for a couple of hours until it caramelizes.
- Instant Pot – Pressure-cook the sealed can for a faster result.
- Oven method – Bake sweetened condensed milk in a water bath for a slow, even caramelization.
- Stovetop from scratch – Slowly cook milk, sugar, and a pinch of baking soda to make a more traditional dulce de leche.
How To Make Dulce De Leche Brownies, Step By Step
The full recipe, including ingredient amounts and the recipe card, appears below.
Mix Up The Brownie Batter
- Preheat oven to 350°F. Line an 8×8 metal pan with parchment paper and set aside.
- Melt butter and chocolate. In a small saucepan over low heat, melt the butter with 2/3 cup chocolate chips until smooth. Remove from heat and let cool slightly.
- Whip sugar and eggs. In a large bowl, combine granulated sugar, brown sugar, eggs, and the extra egg yolk. Beat with a hand mixer 2–3 minutes until lighter in color and the sugar is dissolved. This step helps produce a glossy, crackly top.
- Add the chocolate mixture. Slowly mix the melted chocolate into the whipped egg mixture, then stir in the vanilla.
- Add dry ingredients. Fold in the gluten-free flour, cocoa powder, and salt until almost combined. Add the remaining 2/3 cup chocolate chips and fold so they’re evenly distributed.
- Warm the dulce de leche. Gently warm the dulce de leche in a microwave-safe bowl for 30–60 seconds, stirring frequently, until it’s smooth and pourable.
Assemble The Brownies
- Reserve batter. Set aside about 1/2 cup of batter, then spread the remaining batter into the prepared pan. Smooth to form an even base and make sure edges are sealed.
- Layer in dulce de leche. Pour the warmed dulce de leche over the batter and smooth into a layer. Drop spoonfuls of the reserved batter over the dulce de leche.
- Swirl gently. Use a butter knife to swirl the top batter and dulce de leche a few times, taking care not to swirl all the way through to the pan bottom so a distinct dulce layer remains in the center.
- Bake. Bake at 350°F for 28–30 minutes, until the top looks glossy and the center is just set. Cool completely before slicing.
FAQ + Tips For The Best Dulce De Leche Brownies
Is dulce de leche the same as caramel? No. Dulce de leche is made from caramelized sweetened condensed milk and is thicker with a distinct flavor; caramel sauce (made from caramelized sugar) won’t give the same results here.
Let them cool first. Though tempting, wait until brownies are fully cooled before slicing so they set properly. For tidy slices, chill them briefly and wipe your knife between cuts.
Try them with ice cream. These brownies are fantastic topped with vanilla ice cream and an extra drizzle of dulce de leche for an over-the-top dessert.
Brownie Tips To Help You
- Separate eggs carefully to reserve the extra yolk.
- Measure gluten-free flour precisely—preferably by weight or using the scoop-and-level method.
- Use an 8×8 metal brownie pan for best bake-even results.
- Measure butter accurately when melting.
Gluten-Free Dulce De Leche Brownies
Ingredients
- ½ cup butter (1 stick / 113 g)
- ⅔ cup semisweet or dark chocolate chips (4 oz / 113 g)
- ½ cup granulated sugar (100 g)
- ¼ cup packed light brown sugar (50 g)
- 2 eggs + 1 egg yolk
- 1½ teaspoons vanilla extract
- ½ cup gluten-free measure-for-measure flour (60 g)
- ½ cup unsweetened natural cocoa powder (50 g)
- ½ teaspoon kosher salt
- ⅔ cup semisweet or dark chocolate chips (4 oz / 113 g)
- 1 cup dulce de leche (about a 13–14 oz can)
Instructions
- Preheat oven to 350°F. Line an 8×8 metal pan with parchment paper and set aside.
- Melt chocolate & butter. In a small saucepan over low heat, melt the butter with 2/3 cup chocolate chips until smooth. Set aside to cool slightly.
- Whip sugar & eggs. In a large bowl, combine granulated and brown sugar with the eggs and extra yolk. Beat 2–3 minutes until lighter and sugar is dissolved. This step helps create a glossy top.
- Add chocolate mixture. Slowly mix the melted chocolate into the egg mixture, then stir in vanilla.
- Add dry ingredients. Fold in the gluten-free flour, cocoa powder, and salt until nearly combined. Fold in the remaining 2/3 cup chocolate chips.
- Warm dulce de leche. Gently heat the dulce de leche in short intervals until pourable.
- Assemble brownies. Reserve 1/2 cup batter. Spread the rest of the batter into the prepared pan. Pour dulce de leche over the batter, then dollop the reserved batter on top.
- Swirl. Use a thin knife to make a few gentle swirls across the top layers without cutting to the pan bottom.
- Bake. Bake 28–30 minutes, until the top is glossy and the center is set. Cool completely before slicing.
- Serve & store. Serve as is or with ice cream. Store leftovers in an airtight container in the fridge for 3–4 days or freeze up to 2 months.
Notes
- Gluten-free flour: A measure-for-measure blend with xanthan gum works best. Measure by weight when possible or use the scoop-and-level method.
- Cocoa powder: Natural cocoa complements the dulce de leche well; use Dutch-process if you prefer a darker profile.
- Making dulce de leche: For homemade dulce de leche, remove the label from a 14 oz can of sweetened condensed milk and simmer the sealed can in water (water should cover the can by 2 inches) for 2–3 hours, topping up water as needed. Store-bought dulce de leche also works.
- Caramel vs. dulce de leche: Caramel sauce is not a substitute here—dulce de leche’s thicker texture and flavor are essential.
- Cool before slicing: Brownies cut neater when fully cooled; refrigerate briefly and wipe your knife between cuts for the cleanest squares.