Our April swap was a great success! Lots of new faces and seasoned swappers, and so much deliciousness from everyone who participated. Thanks again to our gracious hosts and new favorite people at Kitchensurfing.
We’re keeping up the new tradition of posting requested recipes following the swap. This time we’re featuring Margaret’s dulce de leche blondie brownies that were on the potluck table, made with her own dulce de leche (pictured on the table above, stacked up and ready to swap).
Take it away, Margaret!:
As only a moderate fan of chocolate, I’m always on the lookout for good blondie recipes, and anything with caramel gets my attention. I’ve used this recipe from the Add a Pinch blog quite a few times, using various types of caramel or dulce de leche—it’s very quick and easy. I also like that it makes a small portion, so you feel justified making it often.
The recipe’s pretty straightforward. The only tricks I’d add are:
- After putting in the caramel or dulce de leche, take a toothpick and swirl or marble the caramel around to get it into the corners and evenly distributed.
- Hit the timing just right and be patient enough to let the blondies cool completely before cutting. The bars can be overly hard if cooked too long. And since they’re so gooey, cutting them before they’re totally cool is a messy affair.