Dulce De Leche Blondies Filled and Topped
Indulge in the ultimate dessert experience with these rich and gooey Dulce De Leche Blondies Filled and Topped. This recipe takes classic blondies to the next level by layering and swirling luscious dulce de leche both inside and on top of the buttery batter. The result is a decadent caramel-flavored treat with a touch of salt that perfectly balances the sweetness. Made with simple pantry staples and ready in under an hour, these blondies boast a soft, chewy texture and a gorgeous marbled finish. Perfect for any occasion, serve them as an indulgent snack, a dessert centerpiece, or a crowd-pleasing party treat. Don't forget to sprinkle on a pinch of flaky sea salt for a gourmet twist!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams light brown sugar
- 50 grams granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 190 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 400 grams dulce de leche
- 1 pinch optional flaky sea salt
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a large microwave-safe bowl, melt the unsalted butter in the microwave in 30-second intervals, stirring between each, until fully melted.
Add the light brown sugar and granulated sugar to the melted butter, and whisk until smooth and glossy.
Allow the butter mixture to cool slightly, then whisk in the eggs and vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture using a spatula or a wooden spoon, being careful not to overmix. Stir until no streaks of flour remain.
Pour half of the batter into the prepared pan and spread into an even layer using an offset spatula.
Dollop half of the dulce de leche (about 200 grams) across the surface of the batter in small spoonfuls. Use a knife to gently swirl it into the batter, creating a marbled effect.
Top with the remaining batter, spreading evenly to cover the dulce de leche layer.
Dollop the remaining dulce de leche (about 200 grams) onto the top layer of batter and swirl it lightly with a knife.
Optional: Sprinkle with a pinch of flaky sea salt for added contrast and flavor.
Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and a toothpick inserted near the center comes out with a few moist crumbs.
Allow the blondies to cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Slice into 12 squares and serve.
Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 37.7 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 101 mg | 8% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
