Dulce De Leche Blondies Recipes

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DULCE DE LECHE BLONDIES



Dulce De Leche Blondies image

Heaven in a pan...from The Cookie Cookbook. Edited 2-3-08 to add using foil and greasing the foil, or use non stick foil to line the pan, and to GENTLY SPOON the caramel mixture onto the bottom layer.

Provided by MakeMineCadburys

Categories     Bar Cookie

Time 58m

Yield 3 dozen bars

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup brown sugar, packed
2 eggs
1 1/2 teaspoons vanilla
1 (14 ounce) package caramels, unwrapped
1/2 cup evaporated milk

Steps:

  • Preheat oven to 350 degrees F. Foil AND grease (or use non-stick foil) a 13x9 baking pan. Sift flour, baking soda and salt into medium bowl.
  • Beat butter and brown sugar in large bowl until creamy. Add eggs and vanilla; beat until smooth. Gradually stir in flour mixture Spread half of batter in prepared pan. Bake 8 minues; cool 5 minutes on wire rack.
  • Meanwhile, melt caramels and evaporated milk in nonstick saucepan over very low heat. Reserving 2 tablespoonfuls for drizzle, GENTLY SPOON remaining caramel mixture over baked layer in pan. Drop tablespoonfuls of remaining batter over caramel layer, swirl slightly with knife.
  • Bake 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into squares. Reheat reserved caramel, if necessary; drizzle over bars.

Nutrition Facts : Calories 1739.1, Fat 79.4, SaturatedFat 45.2, Cholesterol 325.1, Sodium 2076.3, Carbohydrate 241.6, Fiber 2.2, Sugar 158, Protein 22.4

DULCE DE LECHE



Dulce de Leche image

Provided by Alton Brown

Categories     dessert

Time 3h5m

Yield about 1 cup

Number Of Ingredients 4

1 quart whole milk
12 ounces sugar, approximately 1 1/2 cups
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda

Steps:

  • Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

DULCE DE LECHE BLONDIES (FILLED AND TOPPED!)



Dulce de Leche Blondies (filled and topped!) image

I think it's safe to say that these gooey, lethal bars speak for themselves (well, for the most part anyway)!!!

Provided by JamesDeansGirl

Categories     Bar Cookie

Time 1h5m

Yield 35 1inch squares

Number Of Ingredients 9

2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup firmly packed light brown sugar or 1 cup dark brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 (14 ounce) package caramels
1/2 cup evaporated milk

Steps:

  • Preheat oven to 350*F.
  • Grease a 13x9" baking pan or line it with parchment paper.
  • Sift together the flour, baking soda, and salt in a medium bowl; set aside.
  • Using an electric mixer on medium speed, cream together the butter and brown sugar until creamy.
  • Add the eggs and vanilla; beat until smooth.
  • Gradually stir in the flour mixture.
  • Spread 1/2 to 2/3 of the batter evenly in the prepared pan.
  • Bake for 7-8 minutes; cool for 5 minutes on a wire rack.
  • Meanwhile, melt the caramels in the evaporated milk in a non-stick saucepan over very low heat; reserve 2 Tbsp.
  • Pour the remaining caramel over the baked bottom layer of dough.
  • Drop dollops of the remaining dough over the caramel layer; swirl slightly with a knife.
  • Bake for 25 minutes, or until golden brown.
  • Cool completely in pan on a wire rack; drizzle with the reserved caramel, reheating if necessary.
  • Cut into 1" bars.

Nutrition Facts : Calories 149.1, Fat 6.8, SaturatedFat 3.9, Cholesterol 27.9, Sodium 178, Carbohydrate 20.7, Fiber 0.2, Sugar 13.5, Protein 1.9

DULCE DE LECHE BROWNIES



Dulce de Leche Brownies image

A moist and gooey chocolate brownie with pockets of dulce de leche inside and caramel on top. Truly amazing! If you have enough willpower, try and leave them overnight. They are even better and more moist the next day.

Provided by Roxybc

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 40m

Yield 16

Number Of Ingredients 12

cooking spray
¼ cup butter
1 (1 ounce) square dark chocolate, chopped
½ cup white sugar
½ cup brown sugar
½ cup all-purpose flour
6 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
¼ teaspoon salt
2 eggs
½ cup dulce de leche
2 tablespoons caramel dessert topping, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.
  • Place butter in the top of a double boiler over simmering water. Stir until melted. Add chocolate and stir until melted and combined. Remove from heat.
  • Stir white sugar, brown sugar, flour, cocoa powder, vanilla extract, and salt into the melted chocolate mixture. Stir in eggs with a spoon or spatula until just combined; try not to use more than 30 or 40 strokes.
  • Pour a little over 1/2 of the brownie batter into the prepared pan. Drop small spoonfuls of the dulce de leche evenly over the top. Gently drag a knife through the dulce de leche to create swirls. Cover with remaining brownie batter. Drizzle caramel on top in a swirling pattern.
  • Bake in the preheated oven until edges start pulling away from the sides of the pan, 25 to 30 minutes. Let the brownies cool completely before cutting them into squares.

Nutrition Facts : Calories 142.2 calories, Carbohydrate 23.6 g, Cholesterol 32.2 mg, Fat 4.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 2.3 g, Sodium 96.4 mg, Sugar 16.1 g

DULCE DE LECHE ICE CREAM SUNDAES



Dulce de Leche Ice Cream Sundaes image

Categories     Chocolate     Dairy     Dessert     Bake     Kid-Friendly     Back to School     Backyard BBQ     Frozen Dessert     Birthday     Party     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8

Number Of Ingredients 19

Chocolate sauce
1 1/2 cups whipping cream
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Streusel
1/2 cup all purpose flour
1/4 cup sugar
3 tablespoons unsalted butter, room temperature
1/8 teaspoon salt
Blondies
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1/4 cup (packed) dark brown sugar
1 large egg
1/4 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup semisweet chocolate chips
2 pints dulce de leche ice cream

Steps:

  • For chocolate sauce:
  • Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate. Whisk until smooth.
  • For streusel:
  • Preheat oven to 350°F. Mix all ingredients in bowl. Rub together with fingertips until small clumps form. Spread on rimmed baking sheet. Bake until golden, stirring occasionally, about 18 minutes. Cool streusel on sheet.
  • For blondies:
  • Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Using electric mixer, beat butter and both sugars in bowl to blend. Beat in egg, then vanilla. Sift flour, baking soda, and salt over; beat just until combined. Stir in chocolate chips. Spread batter in pan. Bake until golden around edges and tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack.
  • Cut blondies into 1-inch squares. Arrange 5 squares in bottom of each dish. Rewarm sauce; spoon over. Top with ice cream, more sauce, then streusel.

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