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The Ultimate Gluten-Free Dulce de Leche Filled Brownies (Easy Box Mix Hack!)

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If you are looking for a decadent, show-stopping dessert that just happens to be gluten-free, you’ve found it. These Individual Dulce de Leche Brownies start with a reliable mix but end with a gourmet, salted-caramel-meets-chocolate finish.

The secret? A “well” pressed into the warm brownie that holds a generous pool of creamy dulce de leche, all hidden under a cloud of homemade chocolate buttercream.

Table Of Contents show

Why You’ll Love These Individual Brownies

  • Portion Controlled: Perfect for parties or “She Shared” gatherings.
  • Textural Heaven: Fudgy brownie, gooey center, and silky frosting.
  • Easy Hack: We use Krusteaz Gluten Free Double Chocolate Brownie Mix as the base to save time without sacrificing flavor.
A flat lay of eight gluten-free brownies on a "She Shared" wood board, each topped with a professional rose-shaped swirl of chocolate frosting.

Ingredients You’ll Need

Brownie Base:

  • 1 box Krusteaz Gluten Free Double Chocolate Brownie Mix
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1 egg
Flat lay of ingredients for gluten-free brownies: Krusteaz Double Chocolate mix, a bowl of oil, a bowl of water, one egg in a carton, and a tub of La Serenisima Dulce de Leche.

Filling:

  • 1/2 cup Dulce de Leche (canned or jarred, but I LOVE La Serenisima brand which is made in Argentina but you can buy it in the States at Walmart!!! )

Homemade Chocolate Frosting:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1/3 cup cocoa powder, sifted
  • 2–3 tbsp milk (adjust for desired consistency)
  • 1 tsp vanilla extract (optional)

Step-by-Step Instructions

1. Prep and Bake

Preheat your oven to 325°F.

Mix the Krusteaz brownie mix, oil, water, and egg until smooth. Instead of a standard 8×8 pan, scoop the batter into individual foil baking tins.

Pro-Tip: Make sure to place all the tins onto a sturdy cookie sheet before putting them in the oven. This ensures they bake evenly and stay stable when you remove them to create the dulce de leche wells. Bake for approximately 20 minutes.

Overhead view of a glass mixing bowl containing dry Krusteaz gluten-free brownie mix next to a smaller glass bowl filled with whisked egg and oil.
A glass mixing bowl filled with smooth, dark chocolate brownie batter being stirred with a green spatula.
A hand using a metal cookie scoop to portion out dark chocolate brownie batter into individual silver foil baking tins on a dark blue Wilton baking sheet.

2. Create the “Dulce Well”

This is the most important step! While the brownies are still warm from the oven, take a small juice glass or a round measuring spoon and gently press into the center of each brownie to create an indentation. Let them cool completely in the tins.

A baking sheet holding ten individual baked brownies in foil tins, with one brownie showing a deep center indentation.
A hand pressing a small glass jar into the center of a warm, individual baked brownie to create a well for the dulce de leche filling.

3. Fill with Dulce de Leche

Once cooled, pipe or spoon about a tablespoon of dulce de leche into each well. The caramel-like richness pairs perfectly with the double chocolate chips in the mix.

An overhead view of a blue baking sheet with ten brownies in gold foil tins, each with a generous amount of creamy dulce de leche piped into the center wells.
An angled, close-up shot of individual gluten-free brownies in gold tins, highlighting the glossy, smooth texture of the dulce de leche filling.

4. Whip the Frosting

In a medium bowl, use a hand mixer to whip the softened butter and milk together until they are fully combined and creamy. Gradually add the sifted powdered sugar and cocoa powder. By whipping the butter and milk first, you create a smooth base that carries the cocoa flavor perfectly without any lumps.

Cubes of yellow softened butter sitting in a glass mixing bowl with a small amount of milk, ready to be whipped for frosting.
An electric KitchenAid hand mixer whipping softened butter and milk together in a glass bowl until the mixture is creamy and pale.
A glass mixing bowl containing finely sifted powdered sugar and cocoa powder, ready to be incorporated into the whipped butter base.
A glass mixing bowl showing the final, creamy chocolate buttercream frosting with the whisks of a hand mixer lifted to show a thick, smooth peak.

5. Decorate and Serve

Pipe a high swirl of chocolate frosting over the dulce de leche center to “seal” it in. I used a Wilton 1M piping tip for that classic look. For a professional touch, serve them in their gold foil tins with a small wooden spoon or fork.

A close-up cross-section of a gluten-free brownie on a "She Shared" engraved wooden board, revealing a thick layer of gooey dulce de leche filling topped with a swirl of chocolate frosting.

Expert Tips for the Perfect Brownie

  • Don’t Overbake: Gluten-free treats can dry out quickly. Pull them when they still look slightly soft.
  • Sift Your Dry Ingredients: For the frosting, don’t skip the sifting! It’s the difference between grainy frosting and the silky-smooth peaks you see in these photos.
  • Storage: These stay fudgy for up to 3 days in an airtight container at room temperature.
Lifestyle shot of individual gluten-free brownies in gold tins with lids, tied with twine and black sporks, served with bottles of milk on a wooden board.

For more chocolaty goodness, check out Chocolate Chip Cookies, Raspberry Chocolate Chip Muffins, and Mint Brownies.

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