Brown Butter Dulce de Leche Chewy Brownies

Ingredients

• 6½ Tbsp 92 g Unsalted butter
• ½ cup 150 g Dulce de leche
• 8 oz 227 g 70% dark chocolate, finely chopped, Finely chopped — melted into batter
• 1 Large egg
• 1 Large egg yolk
• 2 tsp 10 mL Pure vanilla extract
• 2½ Tbsp 38 mL Vegetable oil
• ⅛ tsp <1 g Baking soda
• ½ tsp 2 g Fine sea salt
• 1¼ cups 150 g Powdered sugar
• ¼ cup 25 g Unsweetened cocoa powder
• 5 Tbsp 40 g All-purpose flour
• 4 oz 113 g 70% dark chocolate, roughly chopped, Roughly chopped — folded in as chunks

Instructions

1. Preheat oven to 325°F / 163°C. Add 6½ Tbsp (92 g) unsalted butter to a small saucepan over medium heat. Cook, swirling occasionally, until the milk solids turn golden brown and the butter smells nutty and aromatic. Remove from heat immediately — do not burn the milk solids.
2. While the brown butter is still hot, whisk in ½ cup (150 g) dulce de leche. It may resist incorporating initially — continue whisking until mostly smooth. Add 8 oz (227 g) finely chopped 70% dark chocolate and whisk until completely melted, smooth, and glossy. Set aside to cool slightly.
3. In a separate large bowl, whisk together 1 large egg, 1 large egg yolk, 2 tsp (10 mL) vanilla extract, 2½ Tbsp (38 mL) vegetable oil, ⅛ tsp baking soda, and ½ tsp (2 g) fine sea salt until smooth and homogeneous. Slowly whisk in the warm chocolate mixture — do not pour extremely hot chocolate directly onto the eggs. Mix until fully incorporated.
4. Add 1¼ cups (150 g) powdered sugar and ¼ cup (25 g) unsweetened cocoa powder. Whisk until smooth. Add 5 Tbsp (40 g) all-purpose flour and switch to a spatula. Stir only until no dry streaks remain. Fold in 4 oz (113 g) roughly chopped 70% dark chocolate. Do not overmix.
5. Lightly grease an 8-inch / 20 cm square baking pan. Cut parchment slightly narrower than the pan but long enough to cover the bottom and two opposite sides with several inches of overhang. Press parchment into pan — the overhang functions as lifting handles.
6. Transfer batter to the prepared pan and spread evenly into corners. Bake at 325°F / 163°C for 20–25 minutes. The brownies are done when the edges are set, the center is still slightly soft, and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Do not bake until the toothpick comes out clean.
7. Let the brownies cool completely in the pan — this is important for setting structure, chewiness, and clean slicing. Use the parchment sling to lift the brownies from the pan, transfer to a cutting board, and cut into 9 even squares. Serve.

Chef's Notes

CHEF'S NOTES: 1. BROWN BUTTER: Watch closely once milk solids begin coloring. Golden brown and nutty is the target. Blackened solids mean the butter has gone too far. 2. DULCE DE LECHE: Whisk it into the butter while the butter is still hot. It may initially look separated or resistant before smoothing out. 3. CHOCOLATE: Use actual 70% dark chocolate if following the source formulation. The first 8 oz is melted into the batter. The final 4 oz remains as chopped chocolate pieces. 4. DO NOT OVERMIX: Once flour is added, mix only until incorporated. 5. DO NOT OVERBAKE: A few moist crumbs are desirable. Wet batter is not. A completely clean toothpick may indicate the brownies have baked beyond the intended chewy/fudgy texture. 6. COOL COMPLETELY: These brownies will continue setting as they cool. Cutting too early can produce messy, under-set squares. SCALING NOTE: At larger scales, pan geometry changes baking behavior. For 2× batches, divide among appropriate pans or use a larger pan with equivalent batter depth. Begin checking based on visual doneness rather than multiplying bake time. FAQ: Q: Why brown the butter for brownies? A: Browning butter toasts the milk solids, creating deep nutty, caramel-like flavors that complement the dark chocolate and dulce de leche. Q: What does dulce de leche do in brownies? A: It adds sweetness, moisture, chewiness, and a subtle caramel flavor that deepens the overall profile. Q: Why use powdered sugar instead of granulated sugar? A: Powdered sugar dissolves quickly and contains cornstarch, which helps create the dense, fudgy, chewy texture. Q: How do I know when these brownies are done? A: The edges should be set, the center still slightly soft, and a toothpick should come out with a few moist crumbs but no wet batter. Q: Can I use a different percentage of dark chocolate? A: Yes, but it will change the sweetness and intensity. 70% provides a balanced bittersweet contrast to the dulce de leche. Q: Why do the brownies need to cool completely? A: They continue to set as they cool. Cutting too early can produce messy, under-set squares and compromise the chewy texture. SOURCE: Recipe adapted/imported from Joshua Weissman. Video: https://www.youtube.com/watch?v=njNUwh3Yu2A Original recipe page: https://www.joshuaweissman.com/recipes/best-ever-chewy-brownies-recipe

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