Hello, beautiful people of Earth!

I’ve been crazy busy since I came back from Karachi. November went by a whizz. Its that time of the year, the end of the semester. When it’s a struggle to keep eyes open in the darkened lecture hall. When’s it’s all a bit too much to cram in.

Time is punishing. And my schedule is cruel. But I’m still here and by looking at my views, I know you are too. So it’s all good.

I’ve been Snapchatting on a regular basis, so I’m not totally AWOL. {Add me at: noora559} And I know a lot of you guys enjoy the snap stories; I’ve been getting so many messages asking me to share the recipes for everything I Snap. I promise you I shall.

Now coming to the brownies. Did you know today is National Brownie Day?

It is!

If there’s anything in this world I could eat over and over again, it would be brownies (and cinnamon rolls). But brownies OMGAAAY. Fudgy, dense, chocolatey bites of pure heaven. People who don’t like brownies are beyond me (why do they exist?).

Therefore, I am going to share with all of you the recipe for my most favorite brownies.

Caramel + Brownies makes for one killer combination. Caramel and chocolate anything is to die for, to tell the truth. But brownies bring it to a whole new level.

 

The brownie batter is the same as my M&M Brownies. But minus the M&Ms, this brownie batter has Dulce de leche swirled in it in large globs before being baked.

If you don’t know what Dulce de leche is, then, um…I don’t know you. Just kidding.

Let me introduce you to this lush beauty of a thing. Think thick caramely goodness. Caramelized condensed milk. Condensed milk itself is pure deliciousness, but when allowed to boil for an hour or so, it turns into the most delicious thing beyond your wildest dreams.

It’s originally made by boiling a whole can of condensed milk, unopened, for a good 3-4 hours. What I did for this recipe was a shorter version of it. I had half a can of condensed milk on hand, so I dumped the contents of it into a bowl set over simmering water and let it cook on low heat till it turned into a deep brown caramel color. That’s it. That’s your Dulce de leche ready to be swirled into your brownies (or sneak spoonfuls of).

These brownies came out oozing with caramel. The pictures here were taken after I had let them cool, the caramel set with time. But as soon as you microwave these beauties for only a couple seconds, you’ll have the lovely lush caramel oozing out again.

Don’t mind my sharing a bazillion pictures of these brownies. Because I.JUST.CAN’T.GET.ENOUGH!

 

Dulce de leche Brownies Prep Time: 5 minutes                                                                        Yields: 16 small squares Cook Time: 30 minutes Ingredients: ½ cup (115g) melted butter ¾ cup cocoa powder, sifted 1 cup granulated sugar 1 teaspoon vanilla extract 2 large eggs ½ cup all-purpose flour, sifted ¼ teaspoon baking powder 1-1/2 cup Dulce de leche* Directions: Preheat oven to 180 degrees C. Butter and line a 8×8 baking dish with parchment paper. In a bowl, combine the melted butter, cocoa powder, sugar, and vanilla. Beat in the eggs. Fold in the flour and the baking powder, till just combined. Pour half the batter into the prepared dish. Spoon large dollops of Dulce de leche on it. Pour remaining brownie batter over it. Glide a knife in a swirly motion in the pan. Bake at 180 degrees C for 30-35 minutes. Cool completely before cutting. Leftovers can be stored in an airtight container in the refrigerator (as if there will be any leftovers ;)) Notes: *To make Dulce de leche; simply empty the contents of half a can of condensed milk in a bowl, and set it over a pan of simmering water. Cook till it turns a deep brown caramel color. Adapted from SACO cocoa powder recipe