Ingredients
- 155 grams Unsalted butter, melted, browned, and cooled
- 145 grams Soft brown sugar
- 90 grams Caster sugar
- 1 Egg
- 1 Egg yolk
- 2 tsp Vanilla extract
- 240 grams All-purpose flour
- 1/2 tsp Sea salt
- 130 grams Toasted pecans, roughly chopped
- 130 grams Dark chocolate chips
- 230 grams Barker's Dulce de leche Milk Caramel
- 30 grams 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.
