Dulce de Leche & Pecan Blondie
Serves 9-12 people
30mins Prep
30mins Cook
Our friends at Ripe Deli in Tāmaki Makaurau cooked up this special treat for their stores and shared the recipe with us!
By Ripe Deli
Ingredients
- 155 g Unsalted butter, melted, browned, and cooled
- 145 g Soft brown sugar
- 90 g Caster sugar
- 1 Egg
- 1 Egg yolk
- 2 tsp Vanilla extract
- 240 g All-purpose flour
- 1/2 tsp Sea salt
- 130 g Toasted pecans, roughly chopped
- 130 g Dark chocolate chips
- 230 g Barker's Dulce de leche Milk Caramel
- 30 g Toasted pecans, roughly chopped - for topping
Method
To make the brown butter
- Cut the unsalted butter into small cubes and place them in a saucepan.
- Melt the butter over medium heat, stirring occasionally with a spatula or wooden spoon, stirring frequently until it turns golden brown and develops a nutty aroma. This usually takes about 5 minutes.
- As soon as you notice the butter turning brown, remove the pan from the heat to prevent burning.
- Pour the brown butter into a heatproof bowl. Let cool slightly before using it in your recipe.
To make the Blondie
- Preheat the oven to 160ºC and line an 8x8 pan with parchment paper.
- Brown the butter and allow it to cool.
- In a bowl using a hand whisk, whisk together the cooled brown butter, sugars, egg, egg yolk, and vanilla extract for about 30 seconds.
- Stir in the dry ingredients, then fold in the pecans and chocolate chips until a dough forms.
- Press 3/4 of the dough into the lined pan. Spread the Barker's Dulce de Leche evenly over the base.
- Pat the remaining dough on top and sprinkle with the remaining chopped pecans and a touch of sea salt.
- Bake for approximately 25 minutes until the top is set (check around 22 minutes if your oven tends to run hot).
- Be cautious not to overbake; aim for a fudgey brownie or a cookie texture with a slightly gooey centre. Let completely cool before cutting. Best eaten at room temperature.
