Dulce de leche blondies

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Blondies

We, here at The Ordinary, ate too many brownies some time in midwinter. As we lay with a glazed look in our eyes and crumbs on our bellies, we said, “I’m never eating brownies again.” Oh, I know, we’ve all said it, after a rough bout of brownie eating. But this time we meant it. Cakes and cookies and tarts? Sure. But no brownies. Fortunately, we didn’t say anything about blondies! So here we go! I had a half a can of sweetened condensed milk leftover from my almond quince cake. What a strange and magical substance sweetened condensed milk is. Who thought of it? How was it invented? Or was it discovered, like a rare and elusive natural phenomenon? For some reason it always makes me think of those 50s food ads from magazines, with the oddly fascinating coloration. The truth is, it’s a really nice taste. There’s something so comforting about the sweet, thick milkiness.

I seem to have made some indelible connection between dulce de leche and sweetened condensed milk. I didn’t use it when I made dulce de leche, but I bought a can then, just in case! Once again, I didn’t actually use dulce de leche in this recipe, but I melted brown sugar, butter and sweetened condensed milk to start it out, and that’s what I thought of.

The result is complete deliciousness. I’ve never made a brownie or a blondie with a more crackly top. And the inside is delightfully chewy and fudgy.

Here’s Blondie with Atomic. Wouldn’t you like to be Deborah Harry, living in NYC when this came out?

1 1/2 sticks unsalted butter (3/4 cup)
3/4 cup brown sugar
3/4 cup white sugar
2 t vanilla
1 egg
1 1/2 cups flour
1/4 t baking powder
1/2 t. salt
1/4 t. cinnamon
1/2 cup sweetened condensed milk
1 cup bittersweet chocolate chips

Butter a brownie pan (10X14?) and preheat the oven to 350.

Melt the butter in a large saucepan. Add the two sugars and the vanilla. When it’s all a bit bubbly, but before all the sugar actually dissolves, take it off the heat and put it in a large bowl. Add the egg and mix well. Stir in the flour, salt, bp and cinnamon. Mix it up well! Add the sweetened condensed milk. Mix well. Add the chocolate chips. Mix well.

Spread evenly in the pan.

Bake for about 25 minutes till the edges are brown and it’s pulling away from the pan. Let it cool, then cut it up.

4 thoughts on “Dulce de leche blondies”

  1. I think condensed milk was invented as the only way milk could be preserved in the days before refrigeration – apart from keeping your own cow of course. It must’ve led to people developing a taste for VERY sweet tea and coffee!

    SpottedRichard has been staying with me and last night we had a pudding of fresh mango and coconut yogurt, which was very yummy but which we both thought could be improved by the addition of a very thin, very crisp biscuit…So we decided to challenge you to invent one for us, which I’m sure will prove no problem at all for someone with such ace culinary skills…

    Ready, steady – go!

    Reply ↓

    • I’m sure you’re right about the condensed milk. That makes perfect sense.

      And, oh boy! A challenge! I’m on it! Any dietary restrictions or flavor preferences? I’m thinking they should be simple if they’ll go with yogurt (or ice cream!) Hmmmmm….

      Reply ↓

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