Ingredients
Scale
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar (plus 3 Tablespoons for the topping)
- 2 large eggs (at room temperature)
- 1 Tablespoon pure vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 Tablespoon ground cinnamon (plus 1¼ teaspoons for the topping)
- 2½ cups all-purpose flour
- 9 teaspoons dulce de leche
Instructions
- Preheat oven to 350°F. Lightly grease a 8×8- inch baking pan with cooking spray and then line with parchment paper.
- In a large bowl of a stand mixer, cream together butter and sugar. Mix in eggs and vanilla, followed by salt, baking powder, cinnamon, and flour. Mix until smooth. Pour half of the blondie batter and smooth into an even layer in prepared baking pan. Spoon dulce de leche onto layered batter; then, spoon and smooth the remaining blondie batter on top.
- In a small bowl, mix 3 Tablespoons sugar with 1¼ teaspoons cinnamon and sprinkle on the top. Bake for 30-35 minutes.
- Let dulce de leche churro blondies tcool before slicing. Store in an airtight container for up to several days. Serve them by themselves or with a drizzle of dulce de leche on top (and your favorite ice cream if desired).
- Category: Dessert