Chewy, fudgy brownies with a rich dulce de leche cheesecake swirl make a decadent treat for any occasion. These Dulce de Leche Brownies are straightforward to prepare and are sure to become a favorite dessert.
I love brownies — especially when combined with another favorite: cheesecake. A ribbon of cheesecake folded into fudgy brownie batter elevates the classic brownie into something truly special.
Why You Will Love These Dulce de Leche Brownies:
- Simple to make: These brownies take only a bit more effort than a standard brownie recipe. Expect about 15 minutes of active prep time — mostly mixing and assembling — then bake and chill.
- Perfect for many occasions: They work for birthdays, gatherings, cozy nights in, holidays, or just because. The cheesecake swirl and dulce de leche make them feel special without being complicated.
- Delicious flavor combination: The tang of cream cheese and the caramel-like richness of dulce de leche pair beautifully with fudgy chocolate brownies for a complex, irresistible bite.
What exactly is dulce de leche?
Dulce de leche means “sweet milk.” It’s made by slowly heating sweetened condensed milk until it turns into a thick, caramel-like sauce. The flavor is deeply caramelized and luxuriously smooth.
How is it different from caramel?
Caramel is typically made from heated sugar, while dulce de leche is made by heating sweetened milk. Both yield a caramel-like result, but dulce de leche has a dairy-rich, creamy texture and flavor that’s slightly different from caramel made only from sugar and butter.
Can I substitute caramel?
You can substitute caramel if needed; the result will be more of a caramel cheesecake brownie rather than a true dulce de leche brownie. A 1:1 swap should work fine, though the flavor profile will change slightly.
Recipe Ingredients:
For the Brownie Layer:
- Butter: Unsalted is preferred; if using salted butter, reduce additional salt in the recipe.
- Eggs: Large, at room temperature.
- Sugar: Granulated sugar.
- Cocoa powder: Unsweetened (dark cocoa can be used for a richer flavor).
- Flour: All-purpose, spooned and leveled.
- Vanilla: I use 2 teaspoons for a prominent vanilla note.
- Baking powder: Ensure it’s fresh for proper lift.
- Sea salt: Table salt works too; sea salt adds a nice balance.
For the Dulce de Leche Cheesecake:
- Cream cheese: One 8-oz. block, softened to room temperature for a smooth cheesecake layer.
- Egg: Room temperature for best texture.
- Sugar: Granulated sugar.
- Vanilla: Pure vanilla extract for best flavor.
- Dulce de leche: Store-bought works well for convenience; use homemade if you prefer.
How to make these Dulce de Leche Brownies:
For the brownie layer:
- Melt the butter and let it cool slightly. Whisk together the eggs, vanilla and melted butter until combined.
- Add the sugar and stir until incorporated.
- Stir in baking powder, salt, flour and cocoa powder until the batter is smooth. Small graininess is fine but avoid large lumps.
- Reserve 1/3 cup of the batter, then pour the rest into a parchment-lined 8×8 or 9×9-inch pan sprayed lightly with oil. Spread evenly and set aside.
For the dulce de leche cheesecake layer:
- Beat softened cream cheese and sugar in a medium bowl with a hand mixer or stand mixer until smooth and creamy.
- Add the egg and vanilla, beating until fully combined.
- Fold in the dulce de leche gently so you keep some streaks for a marbled effect, or mix fully if you prefer a uniform color.
- Spread the cheesecake mixture over the brownie base. Drop the reserved 1/3 cup of brownie batter in spoonfuls across the top, then swirl with a toothpick or knife until you achieve the desired marbling.
- Bake according to the instructions below, then cool and chill for the cheesecake to set.
After baking, let the brownies cool completely, then refrigerate for best results — about 4 hours or overnight. Chilling helps the cheesecake layer set and makes slicing much easier.
Recipe Tips and Notes:
- Chill before serving: Refrigerate 4 hours or overnight for the best texture and clean slices.
- Storage: Store refrigerated up to 5 days. Allow slices to sit at room temperature 20–30 minutes before serving for a softer bite. You can freeze cooled, wrapped slices in a freezer-safe container; thaw in the refrigerator or at room temperature.
- For clean slices: Chill the brownies thoroughly, then use a very sharp knife. Dip the knife in hot water, dry it, make a cut, and wipe the blade between slices for neat edges.
Other Treats You Will Love:
- Gluten Free White Chocolate Chip Blondies
- Cherry Chocolate Brownies
- Kahlua Cream Cheese Brownies
- Double Chocolate White Bean Brownies
- Chocolate Chunk Avocado Brownies
- Red Velvet Cheesecake Dip
- S’mores Brownie Skillet
- Small Batch Chocolate Chip Cookies
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Dulce de Leche Cream Cheese Brownies
Ingredients
For the Brownie Layer:
- 1/2 c butter, melted and cooled
- 2 eggs
- 1 1/4 c sugar
- 2/3 c cocoa powder, unsweetened
- 1/2 c flour
- 2 tsp vanilla
- 1/2 tsp baking powder
- 1/2 tsp sea salt
For the Dulce de Leche Cheesecake:
- 1 block cream cheese (8 oz.), softened
- 1 egg
- 1/4 c sugar
- 1 tsp vanilla
- 1/3 c dulce de leche
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk together eggs, vanilla and melted butter. Add sugar and stir to combine.
- Add flour, cocoa powder, salt and baking powder and stir until the batter is smooth. Small lumps are acceptable.
- Scoop out 1/3 cup of the batter and set aside. Pour the remaining batter into a well-greased or parchment-lined 8×8 or 9×9-inch pan and spread evenly.
- In a separate bowl, beat cream cheese and sugar until smooth. Add the egg and vanilla and beat until incorporated. Fold in the dulce de leche, leaving streaks if desired.
- Spread the cheesecake mixture over the brownie layer. Drop reserved brownie batter in dollops and swirl with a knife or toothpick to marble.
- Bake about 35–40 minutes, until a toothpick comes out mostly clean. Avoid overbaking. Cool, then chill 1–4 hours (or overnight) before slicing.
- Serve with extra dulce de leche drizzle or a scoop of ice cream if desired.
Notes
- Chill before serving: Refrigerate 4 hours or overnight for the best texture and easiest slicing.
- Storage: Keep refrigerated up to 5 days. To freeze, cool completely, slice, wrap individually and store in a freezer-safe container.
- Best slicing method: Chill thoroughly, then use a sharp knife dipped in hot water and wiped clean between cuts for smooth edges.
Nutrition
Nutrition information is an approximation.