Everything tastes better with dulce de leche.  And these Dulce de Leche Pistachio Brownies are no exception. Chewy brownies studded with salty pistachios and sweet dulce de leche.

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UPDATED FROM JANUARY 29TH, 2016

Who loves Brownies? Well, if you’re a fan, make these. They won’t disappoint, I promise. Admittelly, I’ve been a late bloomer to dulce de leche. And if you’re new, it’s delicious and you’re gonna’ have to give it a try sometime. I also have a recipe for Dulce de Leche Thumbprint Cookies as well as a Dulce de Leche Brownie Torte, both amazing and worth a try as well.

This recipe uses Dulce de leche made from condensed milk. But, you can just buy a can of dulce de leche if you have it in your suparmarket. Depending on where you live, you might find it in the specialty section or an international section. If you can’t find it ask, as most stores seem to carry it these days. Now, let’s take a look at the brownies.

Ingredients To Make The Dulce De Leche Pistachio Brownies

• 1 Cup sugar
• 5 oz dark chocolate
• 1 Cup butter
• 1 Cup flour
• 3 Eggs
• 2 Teaspoons vanilla
• 1 can condensed milk
• 1/2 Cup pistachios chopped

REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.

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Let’s Make The Dulce De Leche Pistachio Brownies

• Heat condensed milk – Pour the can of condensed milk into the top part of a double boiler. Set heat to medium-high and let it cook down for about 30 minutes, stirring occassionally. Remove from heat when done.
• Melt chocolate & butter – combine the butter and chopped chocolate in a saucepan over low heat. Stir until it melts, about 2 minutes. Remove from heat.

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• Preheat oven – preheat oven to 350 degrees F / 180 degrees C. Grease and line with parchment paper a 8 x 8 inch baking dish and set aside.
• Mix eggs and sugar – in the bowl of your electric mixer, mix on high speed the eggs and sugar for about a minute. Whisk in the vanilla extract until combined.
• Stir in chocolate – Pour in melted chocolate and stir until just combined.

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• Add flour – add flour to the brownie batter and stir until just combined. Don’t over mix! This is important because if you over mix you will end up with a cake like texture. So stir in for only about 30 seconds.
• Fold in pistachios – add chopped pistachios and stir them in.

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• Pour into prepared pan – pour the prepared brownie mix into the prepared brownie pan and make sure it’s even.
• Spoon over dulce de leche – spoon the dulce de leche mixture over the entire surface. Then using a sharp knife, make swirls in the top.
• Bake the brownies – with the rack in the center of the oven, bake the brownies for 25 – 30 minutes. Insert a toothpick in the center and you will have a few moist crumbs.
• Allow to cool – leave the brownies to cool in the pan for at least an hour before cutting.

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Best Way to Cut And Serve The Brownies

• Allow to cool completely – leave the brownies in the tin for at least an hour.
• Remove brownies on parchment paper – after the brownies have cooled completely, lift out the parchment paper with the brownies.
• Lay on a cutting board – using a large sharp knife cut into 25 equal squares. Can cut into 16 if you prefer larger brownies.

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How Do I Store These Brownies and How Long Do They Last

• On the counter – these can be kept in an airtight container on the counter for about 3 days. They will stay nice and chewy this way.
• In the fridge – Brownies do not need to be refridgerated but will last in the fridge for 5 – 7 days if you choose to refridgerate them.
• Store in the freezer – choose an freezer proof container or zip-lock bag. Make sure they have cooled completely and store them in the freezer up to three months. Allow to defrost at room temperature before serving.

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Are There Any Substitutions I can Make To These Brownies

• Condensed milk – I used condensed milk and heated it on the stove for 30 minutes. You could buy a can of Dule de Leche and use that, no problem.
• Semi sweet chocolate– I used a block of semi sweet chocolate and roughly chopped it up. Semi sweet chocolate chips can be used in place of this.
• Pistachios – Pistachios add a nice flavour to these brownies, but chopped walnuts or pecans would also work.
• Granulated white sugar – You can use brown sugar if it’s what you have.

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Tips For Making The Best Chewy Brownies

• Measure Ingredients correctly – make sure to use the measurements listed in the recipe card below. This recipe has been tested to the amounts listed to ensure a chewy brownie.
• Don’t over mix the batter – over mixing brownie batter will result in a cake like brownie. As you whisk and mix batter you are creating air, which is great for a cake. But if you want a dense brownie, just mix until it’s combined and STOP.
• Avoid over baking – brownies are meant to come out of the oven a little moist. They are not under baked and will set as they cool. One of the main reasons people end up with dry brownies is because they tend to over bake them.
• Allow to cool completely – These will not be chewy straight out of oven. So allow them to cool completely in the pan. You can even transfer them to the fridge after about an hour and allow them to further cool. Then cut into squares and they will be very chewy.

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Get the recipe!

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