I can never take the straightforward route, and while that doesn’t always turn out perfectly, this time it did. These Dulce de Leche and Fluff Brownies baked in cupcake liners are a success.
I love the bright, colorful presentation and the fact that these individual brownies are less messy to eat. That said, I’m not above licking batter, frosting, or melted chocolate off my fingers—so no judgment if you do too.
Since not everyone enjoys gooey treats directly on their hands, I decided to bake them in cupcake liners to contain the sticky dulce de leche and marshmallow creme. No fork or spoon required—just pull off the liner and enjoy.
Licking the liner for every last bit of dulce de leche and fluff is encouraged. Enjoy!
For full directions, see the original Better Homes and Gardens recipe for Dulce de Leche Fluff Brownies and note my adaptation for cupcake-style servings below.
Dulce de Leche Brownies
24 brownies
Ingredients
- Recipe adapted from Better Homes and Gardens
Ingredients
- 6 ounces unsweetened chocolate, coarsely chopped
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup miniature semisweet chocolate pieces
- 1 13.4-ounce can dulce de leche
- 1 7-ounce jar marshmallow creme
Instructions
Preparation:
Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
- Follow the full recipe instructions as originally provided for making the brownie batter. To serve as pictured in cupcake liners, fill each liner about one-third full and bake for approximately 16 minutes, or until a toothpick inserted into the brownie portion comes out with only a few moist crumbs. If you prefer a traditional brownie bar, follow the original recipe’s pan and bake directions instead.
- If you prefer homemade dulce de leche, prepare it ahead of time following a trusted method; it can be used in place of the canned dulce de leche for the same rich flavor.