You know how people say, “don’t change a good thing” or something like that? Well, they clearly haven’t tried adding dulce de leche to blondie batter and creating a beautiful dulce swirled blondie….
These blondies are two gooooood things, combined into one great thing. We have a traditional, buttery, gooey blondie base that’s complimented (complimented is an understatement but you get what I’m saying) by layers of dulce de leche swirls. This mixture is then baked and our crackly, gooey, perfect blondies are born! Happy birthday to them!!!! Speaking of birthdays, these make great birthday treats.
Of course, you are always welcome to scroll past everything I am *meaningfully* writing in this blog post and get to the recipe. BUT, I urge you to stay and read for a little dulce de leche apprecation/education.
Dulce de leche is a Latin American confection that is similar to caramel, but it’s not caramel. It’s essentially sweetened condensed milk that is caramelized, resulting in a rich, caramel-y, creamy, well… condensed milk. I did a tutorial on Instagram to teach you how to make it at home — a method that a lot of my Brazilian and Argentine followers swear by —and I am putting it below. You must be careful when making dulce de leche at home! Whether you do it the way I did, or in a pressure cooker, you have to make sure the can is submerged in the water at all times.
You guys submitted SO many amazing recipes to make with dulce de leche from all over the world, and I wanted to compile them here for inspo or if you want to make them.
Finally, here is my video tutorial on how to make these delicious bad boys and to make your life a little easier. 🙂
These blondies are two gooooood things, combined into one great thing. We have a traditional, buttery, gooey blondie base that’s complimented (complimented is an understatement but you get what I’m saying) by layers of dulce de leche swirls. This mixture is then baked and our crackly, gooey, perfect blondies are born! Happy birthday to them!!!! Speaking of birthdays, these make great birthday treats.
Of course, you are always welcome to scroll past everything I am *meaningfully* writing in this blog post and get to the recipe. BUT, I urge you to stay and read for a little dulce de leche apprecation/education.
Dulce de Leche Blondies
Ingredients
Dry Ingredients
- 2 cups bleached all purpose flour
- 3/4 tsp baking powder
- 1 tsp fine kosher salt
- 1 tbsp corn starch
Wet Ingredients
- 1 cup unsalted butter melted
- 1 1/2 cups light brown sugar
- 2 large eggs
- 1 egg yolk
- 2 tsp vanilla extract
- 1 cup dulce de leche
Directions
- Preheat the oven to 350 degrees F.
- In a mixing bowl, whisk together all of the dry ingredients until fully combined. Set aside.
- In a separate mixing bowl, whisk together the light brown sugar and the melted butter until fully incorporated – about 1-2 minutes. You will know you are done whisking when you cannot distinguish the melted butter from the sugar. There should be no loose butter around the edges of the mixture. Instead, it should be fully whipped into the sugar.
- Add the eggs, egg yolk and vanilla, then whisk until incorporated.
- Fold 1/4th of the dry ingredients into the wet ingredients and fold with a rubber spatula until combined. Repeat with another 1/4th of the dry ingredients, then repeat with the rest. Mix the batter with a rubber spatula until fully combined.
- Butter a square (preferably 9×9) baking dish. Pour 1/3rd of your batter into the baking dish and spread evenly with the back of your spatula. It should be about 1-2 inches thick. Bake for 12-14 minutes, until the edges are fully baked and the middle is still raw and gooey.
- Take 1/2 cup of dulce de leche and pour it into the center of the par-cooked blondies. With the back of your spoon spread it evenly to create a dulce de leche layer on top of the previously baked blondie batter.
- Dollop the rest of the blondie batter on top of the dulce de leche layer. With the back of your spatula or spoon, smooth it out until it's fully covering the dulce de leche layer. Feel free to have fun with it and create some swirls, but you don't want to fully combine the dulce de leche and the batter.
- Finally, dollop the rest of the dulce de leche on top of the final layer of batter and swirl with a spoon. Bake for 35 minutes, until no longer gooey and jiggly. They should slightly rise and look golden brown and crackled on top. Let them cool for 30 minutes-1 hour before digging in for the best structure! If you like it gooey, feel free to just go for it lol.
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?
Finally made these today and was outrageously happy with how they turned out. Skylar’s YouTube video really simplified the process for me because I love to have a visual to go along with the recipe! _x000D_
The homemade dulce de leche is SO simple and SO delicious and really makes the whole dessert!!! (I did 3 hours)_x000D_
I loved the flavor and texture of these blondies and especially loved the gooey center from adding in a separate layer of dulce de leche! Highly recommend this recipe. _x000D_
*Tip- wait a full hour before cutting into these. The insides need plenty of time to set!
So glad you liked them! <3
Out. Of. This. World!!! I doubled the recipe and baked it a little longer in a 9×13 pan. It was a hit at the party and didn’t last more than 30minutes on the dessert table. People couldn’t get over the taste of the blondie with the creamy richness of the swirled dulce leche. This is a must try recipe, you won’t be sorry… except that you’ll want to eat the whole tray!! Thank you Skyler!! <3
Thank you so much for the review, Lisa!! I appreciate it and I’m so happy you loved the recipe!!
I’ve made these a few times, it’s my go to recipe because my family absolutely loves them and they are literally gone in 10 minutes when I bring them because everyone is trying to grab a piece before it’s all done! I was just about to make them again but I don’t see the list of ingredients, could you share the ingredient list or direct me where they are listed?
So sorry for the delay here! There was a glitch in my site but the recipe is re uploaded!