Make a memorable dessert this weekend with this Dulce de Leche Brownie Torte. A rich torte layered with dulce de leche, walnuts and chocolate — simply irresistible.
I spent a relaxed Saturday afternoon in the kitchen experimenting and baking. With the house quiet—my husband at work, the kids occupied and the pets always nearby—it felt like the perfect time to make a proper dessert. I decided on chocolate, naturally, and combined elements from a few brownie recipes to create this torte. It’s easy to make and even easier to enjoy. Don’t skip the chocolate sauce; it elevates the torte, and a scoop of ice cream alongside takes it even further.
For the dulce de leche I simmered a can of condensed milk until it caramelized, but store-bought dulce de leche works just as well if you prefer. This torte balances dense, fudgy brownie, sweet caramel, and crunchy walnuts — a great choice for chocolate lovers.
Note: I used condensed milk and simmered it to make homemade dulce de leche. If you prefer, use ready-made dulce de leche from the store.
If you enjoy this torte, consider trying my Caramel Chocolate Layer Cake for another decadent treat. Happy baking!
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Dule de Leche Brownie Torte
Ingredients
For the torte:
- 1 can condensed milk
- 1 cup butter
- 5 oz dark chocolate roughly chopped
- 3/4 cup sugar
- 3 eggs
- 1 cup plain flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup walnuts roughly chopped
For the chocolate sauce:
- 1/3 cup heavy cream
- 1 tablespoon golden syrup
- 4 oz dark chocolate
Instructions
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Preheat the oven to 350°F (175°C). Grease and line a 10-inch tart pan with removable sides.
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Place the condensed milk in a heatproof bowl set over simmering water. Cook, stirring occasionally, for about 20 minutes until it thickens and turns a light caramel color. Remove from heat and set aside.
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In a clean saucepan over medium heat, combine the chopped dark chocolate and butter. Stir until melted, then remove from heat to cool slightly.
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In a large bowl, beat the eggs, sugar and vanilla on high speed for about 2 minutes. Fold in the chocolate mixture, then stir in the flour and salt until just combined. Pour the batter into the prepared pan and smooth the top. Drizzle the dulce de leche over the batter and sprinkle with chopped walnuts. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Remove from the oven and cool on a wire rack.
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To make the chocolate sauce, heat the heavy cream in a saucepan over medium-high heat until it comes to a boil. Whisk in the golden syrup, then remove from heat and add the chopped dark chocolate. Stir until smooth and glossy; set aside.
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Slice the cooled torte and serve with the warm chocolate sauce spooned over each piece. Add vanilla ice cream if desired.
*Note: Oven temperatures and cooking times can vary. Times provided are estimates.
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