Caramel Latte Blondie a la Mode
I enjoy this dessert because it is a little bit decadent with just enough sweetness to finish a meal. The caramel (dulche de leche in some circles) is the star I believe. My family were home chocolatiers and this was the caramel they would use in their confections.
To make the caramel all you need is a can of sweetened condensed milk (Eagle Brand preferred). The easiest method is to use an electric pressure cooker. Set the can on its side and cover with an inch of water over the can. Pressure cook for 40 minutes. Remove can and cool on rack before opening. Conventional method for cooking the caramel is to place on a pot on the stove and cover with water. Cook the can for 3 hours making sure watch the water level. Refill as needed to keep the can covered with water. Avoid the water boiling out completely and having can on pot over heat. This would be bad.
2 sticks unsalted butter (melted)
2 cups brown sugar
2 1/2 cups flour
2 large eggs
1 Tbsp. Vanilla
1/4 teaspoon salt
1 can caramel
Preheat oven to 350 degrees
Mix 2 sticks melted butter with brown sugar and whisk until completed. Add eggs and vanilla. Slowly add flour. When combined fold in caramel. Pour into 9 x 13 pan line with parchment paper.
Bake for 30-35 minutes until a toothpick inserted comes out clean. Cool then cut into squares
(as a tip I use a 9×13 brownie pan that has the sectioning insert to create individual blondies. After it cools a little bit the insert can be removed and the blondies are already cut into pieces)
The Coffee Ice Cream
1 cup milk
2 cup heavy cream
3/4 cup sugar
1 tsp vanilla
4 drops coffee flavoring
You will need an electric ice maker for this.
Mix milk and sugar and whisk to combine. Add heavy cream, vanilla, and coffee flavoring. Pour into ice cream maker and churn to desired thickness (roughly 35 minutes)