Dark Chocolate Walnut Brownie Recipe – Dulce de Leche Swirls

Last Updated on 5 months ago by Neha Deshmukh

Dark Chocolate Walnut Brownie Recipe – Dulce de Leche Swirls

Hey everyone! If you’re anything like me, a good brownie can solve almost any problem. And these aren’t just any brownies. We’re talking rich, dark chocolate, crunchy walnuts, and ribbons of sweet, caramel-y dulce de leche swirled throughout. Seriously, prepare to be obsessed! I first made these for a friend’s birthday, and they disappeared within minutes – a sure sign of success, right?

Why You’ll Love This Recipe

These brownies are the perfect treat for any occasion. They’re fudgy, decadent, and that dulce de leche swirl just takes them over the top. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. The combination of dark chocolate and walnuts is a classic for a reason, and the dulce de leche adds a touch of magic.

Ingredients

Here’s what you’ll need to create these dreamy brownies:

• ½ cup (113g) butter
• 6 oz (170g) dark chocolate
• ¼ cup (30g) cocoa powder
• 3 large eggs
• ½ cup (100g) sugar
• 1 tsp vanilla essence
• 1 cup (120g) all-purpose flour
• ½ cup (60g) chopped walnuts
• ½ cup (120g) dulce de leche (DDL)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this recipe:

• Dark Chocolate: Don’t skimp here! Use a good quality dark chocolate with at least 70% cocoa content. It makes a huge difference in the final flavour. I love using a brand with a slightly fruity note.
• Walnuts: I prefer using English walnuts for their classic flavour, but feel free to toast them lightly before chopping for extra crunch.
• Dulce de Leche: This is the star of the show! Dulce de leche (literally “sweet milk” in Spanish) is traditionally made by slowly heating sweetened milk until it caramelizes. It’s got this incredible, rich, caramel flavour with a hint of milky sweetness. You can find it in most well-stocked supermarkets, Latin American grocery stores, or even online. It’s worth the hunt!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 170°C (340°F). Line a brownie pan (around 8×8 inches) with aluminum foil or parchment paper, then grease it with butter. This will make getting the brownies out so much easier.
2. Now, melt the butter and dark chocolate together in a heatproof bowl set over a pan of simmering water (make sure the bowl doesn’t touch the water!). Stir until it’s beautifully smooth and glossy.
3. Remove the bowl from the heat and whisk in the cocoa powder until everything is fully combined.
4. Add the eggs, one at a time, mixing really well after each addition. This helps create a lovely, fudgy texture.
5. Stir in the sugar and vanilla essence until the mixture looks glossy and well combined.
6. Gently fold in the flour and chopped walnuts until you have a thick, delicious batter. Don’t overmix!
7. Pour half of the batter into the prepared pan. Now for the fun part – dollop ¼ cup of dulce de leche over the batter and swirl it in with a knife.
8. Add the remaining batter, then repeat the dulce de leche swirls with the remaining ¼ cup.
9. Bake for 45 minutes, or until the top is firm to the touch. A toothpick inserted into the center should come out with a few moist crumbs.
10. Let the brownies cool completely before slicing. Trust me, this is the hardest part! They actually taste even better the next day, as the flavours meld together. Store in an airtight container.

Expert Tips

• Don’t overbake! Overbaked brownies are dry brownies.
• For extra fudgy brownies, slightly underbake them.
• Using room temperature eggs helps everything mix together more easily.
• A good quality baking pan will help ensure even baking.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Swap the all-purpose flour for a good quality gluten-free flour blend. I’ve had great results with blends that include xanthan gum.
• Vegan Adaptation: Replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use vegan dark chocolate.
• Spice Level: My friend Priya loves adding a tiny pinch of chili powder (like ¼ tsp) to the batter to enhance the chocolate flavour. It’s surprisingly good!
• Festival Adaptations: These brownies make amazing gifts! Package them up beautifully for Diwali or Christmas – everyone will love them.

Serving Suggestions

These brownies are delicious on their own, but you can also serve them with:

• A scoop of vanilla ice cream
• A dollop of whipped cream
• Fresh berries
• A sprinkle of sea salt (trust me on this one!)

Storage Instructions

Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze really well!

FAQs

Let’s answer some common questions:

• What type of dark chocolate works best in this recipe? I recommend using a dark chocolate with 70% cocoa content or higher. The higher the cocoa content, the richer and more intense the flavour will be.
• Can I make these brownies ahead of time? Yes! You can bake them a day or two in advance and store them in an airtight container.
• How do I prevent the brownies from being too fudgy or too cakey? The key is to not overmix the batter and to bake them for the correct amount of time.
• What is Dulce de Leche and where can I find it? Dulce de leche is a caramel-like spread made from slowly heating sweetened milk. You can find it in most supermarkets, Latin American grocery stores, or online.
• Can I substitute the walnuts with other nuts like pecans or almonds? Absolutely! Pecans and almonds would both be delicious substitutes.

Enjoy baking (and eating!) these incredible brownies. Let me know how they turn out in the comments below!