This is a recipe for those in desperate need of dessert.
There are numerous, excellent reasons why you might be needing something sweet to eat. Maybe you had a bad day. Maybe you want to celebrate. Maybe you’re having a dinner party and you want a fancy pants dessert. Or maybe you bought a pint (potentially a gallon) of vanilla ice cream and you’re looking for the perfection known as a caramel blondie sundae.
Lets, face it regular brownie sundaes can be boring (only occasionally though….). If you’re in the mood to change it up, definitely go for some melt-in-your-mouth blondies filled with ooey gooey caramel. Trust me, this one’s a keeper.
I have been SUPER duper busy lately, which makes it really hard to find time to bake, let alone take pictures and write up recipes. Junior year testing is in full swing, with my regular class finals starting on top of SATs, ACTs, APs, and SAT IIs. I’ve even started to do some initial college visiting, which is an interesting mix of fun and stressful.
Also, I cannot tell you how EXCITED I am that it finally feels like spring! I’m so ready for some warm weather, not to mention the in-season fruit, fully acceptable drinking of ice coffee, and cute spring clothes. Get out those flip flops! (And make a blondie sundae while you’re at it ;))
Dulce de Leche Blondies
For the dulce de leche:
1/2 cup of granulated sugar
4 tablespoons of unsalted butter
3 tablespoons of half and half
First, set a square of parchment paper over a medium-sized plate. Lightly butter or coat the parchment with a spray oil, just as an added security measure.
In a medium, dry saucepan over medium-high heat, melt your sugar. You may want to stir it a little, but by the time it is all melted, if should be a nice copper color; if not, cook until it is. Remove from heat and stir in butter. Stir in cream and salt, then return saucepan to the stove over medium-high heat, bringing it back to a simmer to re-melt any sugar that solidified. Cook bubbling caramel for a few minutes more, until it is a shade darker.
Pour out onto parchment-covered plate and transfer plate to your freezer. Freeze until solidified, 20-30 minutes. Meanwhile, start the blondies!
For the blondies:
8 tablespoons (1 stick) butter, melted
1 cup of light brown sugar
1 large egg
1 teaspoon vanilla
1/4 teaspoon of salt
1 cup of all-purpose flour
Preheat the oven to 350 F. Prepare a brownie pan with baking spray.
Mix the melted butter with the brown sugar. Beat in the egg and vanilla until smooth. Add the salt and flour.
Once the caramels have solidified, cut them into small (approx. 1/2 inch) squares. Fold the caramels into the batter, then pour the batter into the pan. Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
You deserve that sundae!