well here they are, the blondies of my dreams. i made these last week for our cozy anniversary dinner at home. dylan originally wanted to go out to a restaurant to celebrate, but i urged him to consider the option of staying home and cooking something together instead. as much as i love the idea of going out to dinner for a special occasion, i sometimes feel it’s just as rewarding, if not more so, to celebrate by making new memories in the kitchen together. there’s something so deeply personal about cooking food with the ones you love, and then taking the time to relish in the (usually) tasty results.
we prepared delicious herbed lamb chops, fried goat cheese salad, and beautiful roasted vegetables, and it was all so wonderful. cooking is very new for both of us, and i just love the time we spend learning and experimenting in the kitchen together. those are some of the moments i’ve treasured most since moving in together.
now that i’m through with all my gushing over the dinner itself, i’m ready to share with you the sweetest part of our special meal, dessert. dylan and i are big blondie fans, and i’ve been tweaking and toying with blondie recipes in the hopes of finding our ultimate favorite. with the addition of a special ingredient, this anniversary batch seemed particularly promising. after a few indulgent first bites, i turned to dylan and exclaimed that i had officially made the switch from team brownie to team blondie. don’t get me wrong, brownies, you’re great and i love you dearly, but the buttery, chewy, brown-sugary bite of a great blondie is now the clear winner in my book.
these blondies are made even more special by a surprise ingredient – cajeta! for those of you who aren’t familiar, cajeta is comparable to dulce de leche, the difference being that cajeta is made from goat’s milk, while dulce de leche is made from cow’s milk. making the cajeta was a whole other food adventure, and one that i hope to share with you soon. but for this post, i feel it would be wrong to take any of the spotlight away from these magnificent blondies. if you’re sold on making these treats at home but don’t have cajeta or dulce de leche, feel free to omit that ingredient, and omit the extra tablespoon of flour called for in the recipe below.
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 cup dark brown sugar (238 grams)
- 1/2 cup cajeta (optional)
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup plus 1 tablespoon flour (135 grams)
- 1/2 cup chocolate chips (I used bittersweet)
- preheat oven to 350°F. line an 8×8-inch pan with parchment paper and set aside. in a small bowl, mix the flour, salt, and baking soda. set aside.
- mix the melted butter with the brown sugar until smooth. add the cajeta and mix until combined (it may look a bit separated, that’s okay). mix in the egg until combined, then add the vanilla. stir in the flour mixture until just combined. fold in the chocolate chips.
- pour mixture into prepared pan and bake for approximately 20-25 minutes, or until golden brown and set in the middle. place on a rack to cool completely before cutting and serving.