Chewy, fudgy brownies with a rich dulce de leche cheesecake swirl make an irresistible treat for any occasion. These Dulce de Leche Brownies are straightforward to prepare and are sure to become a crowd favorite.
I love brownies. And when you swirl cheesecake into a brownie, it becomes something special. These dulce de leche cheesecake brownies combine a fudgy chocolate base with a tangy cream cheese layer streaked with caramel-like dulce de leche for an unforgettable bite.
Why You Will Love These Dulce de Leche Brownies:
- Simple to prepare: While they have a couple more steps than basic brownies, the prep takes about 15 minutes and mainly involves mixing and layering. The result is worth the little extra effort.
- Perfect for many occasions: These brownies are great for birthdays, parties, cozy nights in, or just because. They’re a versatile dessert that always feels special.
- Flavorful and fudgy: The cream cheese swirl adds a pleasant tang, and the dulce de leche brings a deep, caramel-like sweetness that complements the chocolate perfectly.
What exactly is dulce de leche?
Dulce de leche means “sweet milk.” It’s made by slowly heating sweetened condensed milk until it becomes a thick, caramel-colored sauce. The flavor is rich, creamy and deeply caramelized—delicious on its own or folded into desserts.
How is it different from caramel?
The main difference is the base ingredient: caramel is typically made by heating sugar, while dulce de leche is made from heated sweetened milk. Both are similar in texture and flavor, but dulce de leche has a distinct milky caramel profile.
Can I use caramel instead?
You can substitute caramel if needed—your result will be more of a caramel cheesecake brownie than a true dulce de leche brownie, but it should still be delicious. A 1:1 swap generally works fine.
Recipe Ingredients
For the Brownie Layer:
- 1/2 cup butter, melted and cooled (unsalted preferred)
- 2 large eggs, room temperature
- 1 1/4 cups granulated sugar
- 2/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour, spooned and leveled
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt (or table salt)
For the Dulce de Leche Cheesecake:
- 1 (8 oz) block cream cheese, softened to room temperature
- 1 large egg, room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup dulce de leche (store-bought or homemade)
How to make these Dulce de Leche Brownies
For the brownie layer:
- Preheat the oven to 350°F. Line an 8×8 or 9×9-inch pan with parchment and lightly grease.
- Melt the butter and let it cool slightly. In a bowl, whisk together the melted butter, eggs and vanilla until combined. Add the sugar and stir.
- Add the cocoa powder, flour, baking powder and salt. Stir until the batter is smooth; small lumps are fine.
- Scoop out 1/3 cup of the brownie batter and set aside. Spread the remaining batter evenly in the prepared pan.
For the dulce de leche cheesecake layer:
- In a medium bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Add the egg and vanilla and beat until fully incorporated.
- Add the dulce de leche and fold it in gently so you keep some streaks of caramel color rather than fully blending it.
- Pour the cheesecake mixture over the brownie layer and spread evenly. Drop the reserved 1/3 cup brownie batter in dollops across the cheesecake. Use a knife or toothpick to swirl the brownie dollops into the cheesecake to create a marbled effect.
- Bake until the center is mostly set—about 35 to 40 minutes—or until a toothpick comes out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy.
Allow the brownies to cool completely, then chill for at least 1–4 hours (overnight is best) so the cheesecake layer can fully set. Chilled brownies slice much more cleanly.
Recipe Tips and Notes
- Chill before serving: Refrigerating the brownies for several hours or overnight improves texture and makes slicing easier.
- Storage: Store refrigerated for up to 5 days. Let slices sit at room temperature for 20–30 minutes before serving if you prefer them softer. To freeze, cool completely, slice, wrap individually and place in a freezer-safe container.
- For clean slices: Chill overnight, use a very sharp knife, run it under hot water before cutting, and wipe it clean 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 cup butter, melted and cooled
- 2 eggs
- 1 1/4 cups sugar
- 2/3 cup unsweetened cocoa powder
- 1/2 cup flour
- 2 tsp vanilla
- 1/2 tsp baking powder
- 1/2 tsp sea salt
For the Dulce de Leche Cheesecake:
- 1 (8 oz) block cream cheese, softened
- 1 egg
- 1/4 cup sugar
- 1 tsp vanilla
- 1/3 cup dulce de leche
Instructions
- Preheat oven to 350°F. Prepare an 8×8 or 9×9-inch pan with parchment and a light grease.
- Whisk together the melted butter, eggs and vanilla. Stir in the sugar.
- Add flour, cocoa powder, salt and baking powder. Stir until mostly smooth; small lumps are okay.
- Reserve 1/3 cup of batter, then spread the remaining batter evenly in the prepared pan.
- Beat cream cheese and sugar until smooth, then add the egg and vanilla and mix 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 across the top and swirl with a knife or toothpick.
- Bake 35–40 minutes, or until a toothpick comes out mostly clean but the center remains slightly moist. Cool, then chill for 1–4 hours (overnight preferred) before slicing.
- Serve with extra dulce de leche and ice cream if you like.
Notes
- Chill the brownies before serving for best texture and cleaner slices.
- Store refrigerated up to 5 days. To freeze, cool completely, slice, wrap and store in a freezer-safe container.
- For neat slices, chill overnight and use a hot, sharp knife, wiping it clean between cuts.
Nutrition
Nutrition information is an approximation.