Brown Butter Churro Blondies with Dulce de Leche

Why You’ll Love This Recipe

• All the churro vibes: buttery, cinnamon-sugar crunch on the outside; soft and chewy inside.
• Brown butter adds a deep, nutty flavor that makes these blondies taste bakery-level.
• Swirls of dulce de leche bring caramel richness without extra steps or special gear.
• Easy to make in one bowl and done in under 90 minutes, including cooling and coating.

Grocery List

• Produce: None
• Dairy: Unsalted butter, eggs
• Pantry: All-purpose flour, light brown sugar, granulated sugar, baking powder, fine sea salt, flaky sea salt (optional), ground cinnamon, vanilla extract, dulce de leche

Full Ingredients

Blondie Base

• Unsalted butter: 12 tbsp (170 g)
• Light brown sugar: 1 cup packed (200 g)
• Granulated sugar: 1/4 cup (50 g)
• Large eggs: 2, at room temperature
• Vanilla extract: 2 tsp
• All-purpose flour: 1 1/2 cups (180 g)
• Baking powder: 1/2 tsp
• Fine sea salt: 1/2 tsp
• Ground cinnamon: 1/4–1/2 tsp (optional, for a subtle churro note in the batter)

Dulce de Leche Swirl

• Dulce de leche: 1/2 cup (150 g), gently warmed until spreadable
• Milk or cream: 1–2 tsp (optional, to loosen if very thick)
• Flaky sea salt: pinch (optional, for a salted-caramel finish)

Churro Cinnamon-Sugar Coating

• Granulated sugar: 1/2 cup (100 g)
• Ground cinnamon: 2 tsp
• Fine sea salt: pinch
• Unsalted butter, melted: 2 tbsp (28 g), for brushing the warm bars

Step-by-Step Instructions

Step 1: Prep the pan and oven

Heat the oven to 350°F (175°C). Line an 8-inch (20 cm) square metal baking pan with a parchment sling, leaving overhang on two sides for easy removal. Lightly grease the exposed sides.

Step 2: Brown the butter

In a light-colored saucepan, melt 12 tbsp (170 g) unsalted butter over medium heat. Continue cooking, stirring often, until the butter foams, then the milk solids turn golden brown and smell nutty, 4–6 minutes. Immediately scrape into a large heatproof bowl, including the browned bits. Cool 5 minutes so it’s warm but not hot.

Step 3: Whisk in sugars and eggs

Whisk in the brown sugar and 1/4 cup (50 g) granulated sugar until shiny, about 30 seconds. Whisk in the eggs one at a time, mixing vigorously for 20–30 seconds after each to help create a glossy top. Whisk in the vanilla.

Step 4: Add dry ingredients

In a separate bowl, whisk the flour, baking powder, fine salt, and optional ground cinnamon. Add to the wet mixture and fold with a spatula just until no dry patches remain. The batter will be thick and shiny.

Step 5: Swirl in dulce de leche

Spread the batter evenly in the prepared pan. Warm the dulce de leche until spoonable (add a teaspoon or two of milk if very thick). Dollop it over the batter in 9–12 small spoonfuls and use a butter knife to gently swirl into loose ribbons without overmixing. Sprinkle with a pinch of flaky sea salt if desired.

Step 6: Bake

Bake until the edges are set and deep golden and the center is just barely set with moist crumbs on a toothpick (not wet batter), 25–28 minutes. Rotate the pan once halfway through for even browning. Do not overbake—carryover heat will finish the center.

Step 7: Cool, brush, and coat in cinnamon sugar

Cool the pan on a rack for 20 minutes. Stir together 1/2 cup (100 g) sugar, 2 tsp cinnamon, and a pinch of fine salt in a shallow dish. Lift the blondies out by the parchment. Brush the warm top and sides with 2 tbsp melted butter, then shower the top with cinnamon sugar. Cut into 16 bars, then roll the cut sides in the remaining cinnamon sugar to coat all surfaces like a churro.

Step 8: Serve

Let the sugar set for 5–10 minutes, then serve slightly warm or at room temperature. For extra drama, drizzle with a touch more warmed dulce de leche just before serving.

Pro Tips

• Use a light-colored pan or saucepan to brown butter so you can see the milk solids turn golden rather than burn.
• Weigh your flour for best texture; too much flour makes blondies cakey instead of chewy.
• Swirl gently. Overworking the dulce de leche will blend it into the batter instead of creating pretty ribbons.
• For the crispest churro coating, brush and sugar the bars while still slightly warm.
• Metal pans brown and set faster than glass; if using glass, add 3–5 minutes to the bake time.

Variations

• Salted churro blondies: Add 1/2 tsp flaky sea salt over the batter before baking and another pinch over the warm bars after sugaring.
• Chocolate-churro swirl: Swap half the dulce de leche (1/4 cup) for chocolate-hazelnut spread and swirl both.
• Nutty crunch: Fold 1/2 cup toasted pecans or walnuts into the batter before spreading in the pan.

Storage & Make-Ahead

Store cut blondies in an airtight container at room temperature for up to 3 days. The cinnamon-sugar coating is crispest on day 1. To refresh, warm at 300°F (150°C) for 4–5 minutes and re-roll edges in a little fresh cinnamon sugar if desired. For freezing, skip the sugar coating: wrap the baked, cooled slab tightly and freeze up to 2 months. Thaw, brush with melted butter, and coat in cinnamon sugar just before serving.

Nutrition (per serving)

Approximate values per bar (1 of 16): 270 calories; 11 g fat (6 g saturated); 37 g carbohydrates; 2 g protein; 0.5 g fiber; 155 mg sodium. Values will vary based on ingredients and coating amount.