A good alternative recipe to the traditional American blondies or white chocolate and walnut cubes. If you’re looking for a quick, easy and unusual dessert, this recipe is for you. Tasty is an understatement!

Ingredients for 4 people

For the dough:

• 150 g butter
• 180 g brown sugar
• 1 large egg
• 1 egg yolk
• 130 g flour
• 30 potato starch or cornstarch
• 2 g salt
• 50 g chopped dried fruit

For the salted caramel:

• 100 g sugar
• 125 ml cream
• 80 g butter
• 3 g coarse salt

Preparation methodology

For the salted caramel:

Heat the sugar in a saucepan over low heat, without ever stirring it with utensils, but simply waiting for it to melt all the way through: every now and then shake the saucepan slightly, swirling it gently to help the sugar melt evenly.

Meanwhile, in another saucepan, warm the cream thoroughly over a gentle heat without bringing it to the boil.

When the sugar has browned and is bubbling, pour in the hot cream all at once and whisk well, quickly, without worrying about the mixture increasing in volume. Stir well over the flame and let the mixture reduce. When the mixture is of a uniform consistency, remove from the heat, leave to rest for a minute and then add the cold butter in pieces, stirring with a wooden spoon or a spatula so as not to incorporate air.

Add the coarse salt, transfer to a glass jar and leave to cool in the fridge.

For the dough:

Prepare the dough by melting the butter, add the sugar and salt, mixing well. Incorporate the eggs lightly beaten in several stages, then add the flour and the starch previously sieved until a homogeneous mixture is obtained. Stir in the coarsely chopped dried fruit.

Grease the cast iron pan with a little butter, remove the excess with a cloth, then pour the mixture inside, distributing generous teaspoons of caramel and creating a marbled effect with the tip of the knife.

Bake at 180°C for about 20-25 minutes. Allow to cool down completely before serving.

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Alice Parretta

Some encounters change your life, and that with patisserie changed mine.

Born and raised in Florence, after devoting her years of study to very different paths in the fields of psychology and sport, she came across ovens and cookers by chance and discovered her true passion: patisserie!

After initial self-taught training, she attended basic courses in some Florentine schools and then graduated from the Italian Academy of Chefs in Bologna, in the patisserie sector.

She deeply loves books, cats, and carbohydrates.

“Il Dolce Di Alice” is the name of my blog and my social profiles where I advertise my activity as a home patisserie chef and as a first-level trainer that I carry out in Florence.

This recipe was prepared using