Best ever dulce de leche caramel blondie

Nellie Kerrison

July 25, 2023

Sweets, Baking, Vegetarian, Recipes, Sweet

These Best Ever Dulce de Leche caramel Blondies are both gooey and chewy and are insanely good, and they go fast. No mixer is required, and they are so easy to make.

Best ever dulce de leche caramel blondie

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This recipe is only one minute on the hips! Pretty little lies right there! But life is for living & sweets are for eating.

Get ready to indulge in the most decadent and gooey blondie you’ve ever tasted – the Best Ever Dulce de Leche Caramel Blondie. With a combination of rich white chocolate, velvety butter, and a luscious swirl of dulce de leche, this blondie is so easy to make, and you don’t even need a stand mixer (or any mixer for that matter) – just you as the brilliant man-made mixer that you are.

A few handy tips before you get going:

- Do not slice this delicious blondie until completely cool (or as close enough as your patience allows), or you will end up with a gooey mess.
- It keeps well in an airtight container for up to 4 days. This brownie freezes beautifully too. Trust me, though, it will never, ever make it to your freezer.
- Cacao nibs are basically raw chocolate and pieces of cacao beans that have been roasted and hulled that add great texture and crunch. They are an excellent inclusion in this recipe for best ever dulce de leche caramel blondie, but you 100% will have great success without these guys.

If you want to make your own Dulce de Leche, you sure can:

Although not quite the same, you can make your own version of caramel or dulce de leche by boiling a tin of condensed milk. Here is a link to the process. You can, however, buy dulce de leche in most major supermarkets these days and especially at specialty food stores.

What to serve this with:

This best ever dulce de leche caramel blondie is divine on its own, and do keep in mind that it is quite rich. If you would like to serve it with something else, we’ve tried quite a few, and these, I can attest, go nicely ~

Vanilla bean ice cream, caramel ice cream and actually any berry and vanilla ice cream combination are excellent.
A light dusting of Dutch cacao powder
Lightly whipped cream or mascarpone.

Make Ahead and Storing:

You can make this blondie up to four days in advance. Store in an airtight container in the panty & not in the fridge.

This brownie freezes beautifully, too, but as I have mentioned, if your family is like my family, it will never, ever make it to your freezer.

Hopefully, very soon, you will bake the Best Ever Dulce de Leche Caramel Blondie. It is a delicious delight that combines the richness of white chocolate, the creaminess of dulce de leche, and the perfect gooey texture. Whether you’re serving it at a gathering, or enjoying it with your morning cuppa, this blondie will surely win hearts and leave everyone craving more.

Before I go, a little something that helps me and us as a business is that if you can rate & better still, comment on the recipes you love. I love creating and sharing recipes with our community, and it helps this beautiful business immensely if you rate & comment & share. Thanks so much.

Nellie

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Best ever dulce de leche caramel blondie

These Best ever Dulce de Leche caramel Blondies are both gooey and chewy and are insanely good and they go fast. No mixer is required and they are so easy to make.

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Course: Dessert, sweets, Cake, afternoon tea, Desserts

Cuisine: American

Prep Time: 10

Cook Time: 30

Servings:

Calories: 394kcal

Author: Nellie Kerrison | Relish Mama

Cost: $15

Equipment

1 Saucepan
1 Spatula
1 brownie tin 20 x 30 cm

Ingredients

200 g good quality couverture white chocolate
180 g unsalted butter
320 g brown sugar
4 free-range eggs
1 tablespoon vanilla bean paste or extract
150 g plain flour (using
¼ teaspoon fine salt
50 g cacao nibs optional
½ cup dulce de leche

Instructions

Preheat oven to 170°C or fan forced.
Grease or line a 20 x 30cm rectangle baking tray and set aside.
Melt the chocolate and butter in a heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove from the heat and allow to cool slightly.
If you have an induction cooktop, you can do the above step directly in the saucepan (without the need for the simmering water pot underneath) but do so on a low heat and stir often.
Add the sugar to the melted chocolate & butter and stir until combined.
Add the eggs one at a time, followed by the vanilla. Stir.
Add the flour and salt and then whisk hard for at least 1 minute. It is absolutely essential that the batter is whisked hard, by hand, for the full minute. You want to keep whisking until the mixture starts to come away from the sides of the bowl and is super glossy. This is what makes a good blondie to be a great one.
Add the cacao nibs (if using) and stir gently to combine.
Scrap the mixture into the prepared tin. Gently level the top with a spatula.
Dollop small amounts (randomly) of the dulce de leche.
Sprinkle over a tiny amount of extra salt.
Bake for approximately 30-35 minutes. The top should only just set with the edges more set than the middle. The middle, ideally, should have a gooey centre.
Set aside to cool.
Do not slice until completely cool or you will end up with a gooey mess. Keeps well in an airtight container for up to 4 days. This brownie freezes beautifully too.

Notes

Tip: Cacao nibs are basically raw chocolate and pieces of cacao beans that have been roasted and hulled that add great texture and crunch

Although not quite the same, you can make your own version of caramel or dulce de leche by boiling a tin of condensed milk. Here is a link to the process. You can, however, buy, dulce de leche in most major supermarkets these days and especially at specialty food stores.