It feels like we just started the New year and it's already March. Days are flying by so fast. Here in California we have a mild winter this time, so it's almost like Summer back to back. I didn't have to unpack any of our winter jackets. One thing I am very happy about is the early start for gardening. Since I am a newbie gardener, I am excited to try different plants.
Before I made these brownies, I would never give brownies a second look. I felt that they are very monotonous. But I have to admit that I am totally wrong, regular brownies can be transformed to mouth watering treats with multiple layers of flavor. I was enlightened with this truth while watching The Pioneer Woman show on Food Network. So, I adapted the recipe from there and changed few things like using dulce de leche instead of regular caramel sauce. The procedure is little time consuming but totally worth it. I took these brownies to work for a potluck and they got the nick name as "Sinful Brownies" :)
What you need:
1 box (18.25 oz) of Milk Chocolate cake mix ( I used Betty Crocker)
3/4 cup fine chopped Almonds
1/3 cup + 3 tbsp Evaporated milk
1/2 cup melted butter (1 stick)
1/3 cup milk chocolate chips
1/2 can Dulce de leche (1 can = 13.4 oz)
2 tbsp Powdered sugar for light coating
Steps to Follow:
(Pictures below will give an idea)
- Preheat oven to 350 degrees
- In a bowl combine cake mix, 1/3 cup evaporated milk and melted butter until everything comes together. Dough will be thick.
- Divide the dough into two parts and keep half of it in fridge
- Press remaining half of it into a well-greased 9 x 9 inch square baking pan.
- Bake for 8 to 10 minutes. Remove pan from oven and set aside
- In a microwaveable bowl add dulce de leche with 3 tbsp evaporated milk and heat it in 20-30 sec and mix it very well. Sauce should be pourable. If it is too thick, microwave for another 20-30 sec
- Pour this sauce on baked layer and spread it to coat evenly.
- On top of the sauce, sprinkle an even layer of chocolate chips and chopped almonds
- Now comes the tricky part, take the remaining dough on a parchment paper and using your fingers spread it into a square slightly smaller than the pan, it doesn't have to be perfect.
- Careful lift this layer and place it in the pan (on top of chocolate chips and chopped almonds)
- Bake it for 20-25 min. Remove from oven and let it cool.
- Refrigerate for 2 to 3 hours.
- When ready to serve sift powdered sugar on top and cut into desired size squares
|Dulce de leche, chocolate chips and chopped almonds layer|
|Spread the remaining dough into a square|
|Place it as top layer in the pan|