Dulce de Leche Blondies Recipe – Bourbon Dark Chocolate Bars

Last Updated on 4 months by Neha Deshmukh

Dulce de Leche Blondies Recipe – Bourbon Dark Chocolate Bars

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s a little bit special, a little bit decadent, and totally satisfying. Well, look no further! These Dulce de Leche Blondies with a hint of bourbon and a rich dark chocolate ganache are exactly that. I first made these for a friend’s birthday, and they were gone in a flash – seriously, it was a little alarming! They’re surprisingly easy to make, and the combination of flavors is just… chef’s kiss. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average blondies. The dulce de leche baked right into the base gives them an unbelievably chewy texture and a caramel flavor that’s out of this world. Then, you get the warmth of bourbon (don’t worry, it’s subtle!), and the bittersweetness of dark chocolate. It’s a flavor explosion in every bite! Plus, they’re perfect for gifting, potlucks, or just a cozy night in.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2 cans (400 gm each) homemade Dulce de Leche
• 2 eggs
• ½ cup flour (approximately 60 grams)
• 2 tbsp Jim Beam bourbon
• 100 gms dark chocolate
• ½ cup cream (approximately 120 ml)
• 1 tbsp butter

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Dulce de Leche: Homemade vs. Store-Bought

You can absolutely use store-bought dulce de leche if you’re short on time. But honestly, homemade is so much better. It’s richer, smoother, and you control the sweetness. I have a fantastic recipe on the site if you want to give it a try!

Flour: Type and Impact on Texture

All-purpose flour works perfectly here. Don’t overmix the flour, though! Overmixing develops the gluten and can make the blondies tough. We want chewy, not rubbery.

Jim Beam Bourbon: Flavor Profile and Substitutions

I love the vanilla and caramel notes that Jim Beam bourbon brings to these blondies. But if you’re not a bourbon drinker, you can easily substitute it with 2 tbsp of vanilla extract. A splash of rum would also be lovely!

Dark Chocolate: Percentage and Quality

I recommend using dark chocolate with at least 70% cocoa solids for a really intense chocolate flavor. But feel free to adjust the percentage to your liking. Good quality chocolate really shines through in the ganache, so it’s worth investing in a decent brand.

Cream: Full Fat vs. Low Fat

Full-fat cream is the way to go for the ganache. It creates a richer, glossier, and more stable ganache. You can use low-fat cream, but the ganache might be a little thinner and won’t set as firmly.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 180°C (350°F). Line an 8×8 inch square cake pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper with butter.
2. In a mixing bowl, beat the dulce de leche until it’s nice and smooth. A stand mixer or hand blender works best for this.
3. Add the eggs to the dulce de leche and mix until everything is fully combined. Don’t worry if it looks a little thick!
4. Gradually add the flour and mix on low speed until just combined. Be careful not to overmix! Stir in the bourbon or vanilla extract.
5. Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
6. Let the base cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Patience is key here!
7. While the base is cooling, let’s make the ganache. Finely chop the dark chocolate and place it in a heatproof bowl.
8. Heat the cream in a saucepan over medium heat until small bubbles start to form around the edges. Don’t let it boil!
9. Pour the warm cream over the chopped chocolate and let it sit for a minute to soften the chocolate. Then, stir gently until the chocolate is completely melted and smooth. Add the butter and mix until the ganache is glossy and beautiful.
10. Spread the ganache evenly over the cooled caramel base. Refrigerate for 30-40 minutes to allow the ganache to set.
11. Once set, cut into 16 equal bars and serve! They’re delicious chilled or at room temperature.

Expert Tips

• Don’t skip the parchment paper! It makes removing the blondies from the pan so much easier.
• For a super clean cut, use a warm, sharp knife to slice the blondies.
• If your ganache is too thick, add a teaspoon of warm cream at a time until it reaches the desired consistency.

Variations

• Vegan Adaptation: Use a vegan dulce de leche alternative, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and vegan dark chocolate.
• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
• Spice Level (Optional: Chili Infusion): Add a pinch of cayenne pepper to the ganache for a subtle kick. My friend Priya loves this one!
• Festival Adaptations (Diwali/Christmas Gifting): Package these blondies in pretty boxes with ribbons for a delightful homemade gift.

Serving Suggestions

These blondies are amazing on their own, but they’re even better with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of chai or coffee is the perfect accompaniment.

Storage Instructions

Store the blondies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well! Just wrap them tightly in plastic wrap and then in foil.

FAQs

What is the best way to store these blondies?

An airtight container at room temperature is best for a few days. For longer storage, freeze them!

Can I make these blondies ahead of time?

Absolutely! You can bake the blondie base a day or two in advance and store it wrapped tightly at room temperature. Make the ganache and assemble just before serving.

Can I use a different type of alcohol instead of bourbon?

Definitely! Rum, brandy, or even a splash of coffee liqueur would be delicious.

What if I don’t have dark chocolate, can I use milk chocolate?

You can, but the ganache will be much sweeter. I recommend using a higher quality milk chocolate if you go this route.

How can I tell if the blondies are baked through?

A skewer inserted into the center should come out clean, or with just a few moist crumbs attached. Remember, they’re meant to be chewy, so don’t overbake them!