Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
15 Mins
Total Time
2 Hours
Serves 16 (serving size: 1 brownie)

These fudgy brownies have a thick, rich swirl of dulce de leche and a kick from ground red pepper. If you prefer a milder version, omit or reduce the pepper. Allow egg whites to stand at room temperature 15 minutes to take the chill off before using.

How to Make It

Step 1

Pour sweetened condensed milk into the top of a double boiler; place over boiling water. Reduce heat to low; simmer for 1 1/2 hours or until mixture is thick and caramel-colored, stirring occasionally. Cool slightly.

Step 2

Preheat oven to 350°.

Step 3

Place chocolate in a microwave-safe dish, and microwave at HIGH 30 seconds or until almost melted, stirring after 15 seconds. Combine melted chocolate, 1/2 cup sugar, and butter in a medium bowl; beat with a mixer at high speed until well blended. Add vanilla and egg whites; beat until well blended. Weigh or lightly spoon flour into a dry measuring cup. Combine flour, 1/3 cup cocoa, baking powder, pepper, and salt. Add flour mixture to sugar mixture; beat just until blended. Stir half of sweetened condensed milk into batter. Spoon batter into a 9-inch square metal baking pan coated with cooking spray. Dollop the remaining sweetened condensed milk by the spoonful over chocolate mixture; swirl together using a knife. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 16 squares.

Ratings & Reviews

LadyShay's Review

January 16, 2013
I wish I had read the reviews before making the brownies because I don't think I would have made them. They looked beautiful in the photo but not in real life. I don't have metal baking pans so I used glass. Lowered the temperature to around 330 and they turned out just fine. Too cakey and too peppery . . . I took them to a potluck and brought most back home. Not good, but you win some and you lose some when trying new recipes!

Zoekrum's Review

January 03, 2012
Great recipe! Although take note that the caramel takes an 1 1/2 hours (or more) to make. I found Cayenne pepper to be a great substitute, and if you want the spicy aspect of these brownies to be a little more prominent (instead of just an aftertaste) than I would add a little more than suggested.

LaurenB22's Review

November 24, 2011
I really enjoyed these brownies! They were right between cake-like and fudge-like, they were not to heavy but not too dry. Just note that the first step takes 1.5 hours. I didn't realize this until I started to make them at 11:00 pm. SUBSTITUTION: I substituted Cayenne Pepper for Red Pepper and couldn't find Fat Free Sweetened Condensed Milk.

SunnyvaleLiz's Review

October 31, 2011
I thought these were pretty good. another time I think I will leave out the ground red pepper (I don't think it really added anything) and make sure I swirl the caramel to the edges. Everyone I served them to (8 people) liked them. But all agree that the pepper was not really necessary.

LMK2004's Review

October 27, 2011
The taste is good, but like the previous reviewer, mine came out more cake-like than fudgy. Not sure if I'll play with the recipe a bit and make them again, or keep looking for a good brownie recipe.

BeckiSue's Review

October 22, 2011
Red pepper added an interesting kick to the brownies. Not sure if I cooked the brownies too long, but mine turned out cakey instead of fudgy. Good, but not amazing enough to make again.