There is something special about having dessert on the weekend…. you know? It’s not even about dieting, its all about the memories. Life should not be so ridged you cant enjoy food/desserts. Honestly when we tell ourselves we can’t eat something, it makes us want it that much more. That’s why when I am craving a certain dish or dessert, I eat it. I enjoy it and move on. With that said I really try to listen to when I feel full. This takes time, and I’m still not perfect but it takes the indulgence away and I typically eat less of it when I switch my perspective to this.
With that said these blondies are so dang good. I cut the butter to only 1/2 cup, I believe this is the perfect amount where the dish is moist, but not drowning in butter. SRY BUTTER LOVERS. I also cut the sugar down to 1/2 cup, between the white chocolate chips and dolce de leche this dessert only needs 1/2 cup. It’s sweet, caramelly, warm, and perfect with a scoop of whipped cream.
Another thing that you will continue to find with my desserts, is how easy they are. I don’t like to make desserts with a lot of steps. You will find most of my recipes will call for a stand mixer and minimal ingredients. Like one bowl, throw the ingredients in, put it in a baking dish, and let it do its thaaaannng.
Ingredients to Make White Chocolate Blondies with Dolce de Leche:
1/2 cup butter
1/2 cup brown sugar
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 cup +4 tbsp flour
1 cup quick oats
1 1/4 cups white chocolate chips
1/2 cup dolce de leche
How to Make White Chocolate Dolce de Leche Blondies:
Preheat oven to 350 degrees. In a stand mixer combine the butter and sugar on low speed for 1 minute. Add the egg and vanilla, mix for 30 seconds. Next add the baking soda, salt, flour and oats. Mix until combined then add the white chocolate chips, mix again until combined. Spread the batter into a greased oven proofed skillet or 9×9 baking dish. Pour the dolce de leche on the top of the batter. You can use the back of a spoon to spread the dolce de leche out evenly. Bake for 25-30 minutes. Let cool for 5-7 minutes, then enjoy with whipped cream or ice cream. 🙂