Dulce de Leche Brookies
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
These dulce de leche brookies are my favorite way to combine two beloved treats into one irresistible dessert. The best part? They come together in just an hour from start to finish, making them perfect for when you want something impressive without spending all day in the kitchen. I love using almonds in the batter because they add a wonderful crunch plus heart healthy fats that make these feel a little less guilty. With simple pantry staples and that luscious dulce de leche swirl, you'll have a crowd pleasing treat that tastes like you fussed over it far more than you actually did.
Ella x
Ingredients
- 250 gbutter
- 400 gcastor sugar
- 500 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 2 egglarge eggs
- 150 mldulce de leche(homemade or store-bought)
- 1 mlvanilla extract
- 100 gchopped almonds(optional)
- 200 mlunsalted milk
- 200 ggranulated sugar
- 100 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Grease a 20cm square baking tin and line it with parchment paper.
- 2
In a medium saucepan, combine the butter, castor sugar, and dulce de leche. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Watch the mixture closely to avoid burning.
- 3
Remove from heat and stir in the flour, baking powder, and salt until just combined.
Tip: Don't overmix.
- 4
In a separate bowl, whisk together the eggs, vanilla extract, and unsalted milk until well combined.
Tip: Make sure the mixture is smooth.
- 5
Add the egg mixture to the dry ingredients and stir until just combined. If using almonds, fold them into the batter at this stage.
Tip: Don't overmix.
- 6
Pour the batter into the prepared baking tin and smooth the top.
Tip: Make sure the edges are even.
- 7
Bake for 40 minutes, or until a toothpick inserted into the centre comes out clean.
Tip: Don't open the oven door until it's done.
- 8
Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Tip: Let the brookies cool completely before cutting.
- 9
To make the confectioner's sugar topping, whisk together the confectioner's sugar and a pinch of salt in a small bowl.
Tip: This will help the sugar stick to the brookies.
- 10
Once the brookies are completely cool, sprinkle the confectioner's sugar topping over the top.
Tip: You can also drizzle with extra dulce de leche if desired.
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