Dulce de Leche Blondies
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.
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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.
- Belizean Caramel Cake
- Tres Leches Cake with Dulce de Leche Glaze
- 3 Ingredient Napoleon Cake
- Dulce de Leche Flan
Finally, here is my video tutorial on how to make these delicious bad boys and to make your life a little easier. 🙂
Dulce de Leche Blondies
- 2 cups bleached all purpose flour
- 3/4 tsp baking powder
- 1 tsp fine kosher salt
- 1 tbsp corn starch
- 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
- 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 9x9) 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.