Blog birthdays are always special. So far, I have only celebrated one birthday but I know in another 6 months, I will be celebrating this baby’s second birthday, InShaAllah… For a food blogger, her or his blog is definitely a baby, cared and nourished to the maximum capacity. The enthusiasm we take to cook, the pain we take to click the pictures, the heartaches we get when the pictures don’t turn to be as good as we expected, the excitement of drafting a post, the headache that comes when you are not able to get an opening to the post, the comments and clicks that come, and more of all, the feedback that is given by readers who have tried your recipe – each step is an achievement in itself. I remember being on Ainy’s space when she celebrated her first blog anniversary.
So now, here I am – let me wish Ramya a very happy blogoversary! Lemon Kurry was one of the blogs that I started following during my initial days of blogging. Our interaction grew further when we were partners in the Shhh Cooking Secretly Challenge for the month of April, in which I cooked the Bappa Doi and she made the absolutely delicious Chocolate Ricotta Cashewnut Cupcakes, with the ingredients we gave each other. When she invited me to be a part of her blogging journey, I had no second thoughts about it.
Dulche De Leche (DDL) Brownies
- 1/2 cup 115 gm butter
- 6 oz 170 gm dark chocolate
- 1/4 cup cocoa powder
- 3 large eggs
- 1/2 cup sugar
- 1 tsp vanilla essence
- 1 cup all-purpose flour
- 1/2 cup chopped walnuts
- 1/2 cup dulche de leche DDL
- Preheat oven to 170 degrees. Cover a brownie pan with aluminum foil or parchment paper – I had run out of parchment, so used aluminum foil. Brush butter to grease well.
- In a bowl, start melting the butter on top of hot boiling water. As it starts to melt, add the chocolate and stir till completely melted and well combined.
- Take off the heat, add the cocoa powder and mix till smooth.
- Add in eggs, one after the other and stir after each addition.
- Add in the sugar and vanilla essence and mix.
- Finally add in the flour and walnuts and stir till you get a really thick batter. I used a whisk throughout this whole process.
- Pour half the batter into the brownie pan. Drop spoonfuls of DDL, 1/4 cup, all over the batter.
- Using a knife, swirl the DDL all over the batter. Pour the remaining batter on top and repeat the DDL pattern with the quantity left.
- Bake for 45 minutes till firm to touch.
- Allow to cool completely, pull along with the aluminum foil off the pan. Cut into slice and serve. Taste even more delicious the next day!