Dulce de Leche Pistachio Brownies

Preheat oven to 350 ºF and grease an 8-inch square baking tin.

In a saucepan set over low heat, melt butter and chocolate. Stir while it is melting to prevent burning. Remove from heat and set aside.

In a saucepan set over simmering water, add the condensed milk and cover. Leave it to thicken and caramelize for about 1/2 hour. Stir every few minutes while it is caramelizing. When done, remove from heat and set aside.

In a large mixing bowl, mix sugar and eggs on high speed for about 2 minutes. Add vanilla and mix until combined. Pour in the chocolate mixture and mix until just combined. Stir in the flour and nuts.

Pour brownie mixture into prepared pan and spread out so that it is even. Gently pour the dulce de leche over the top of the brownie mixture. You are basically looking to just drizzle it over. Bake for about 25 minutes. Brownies should still be moist when you remove from oven. Leave on a wire rack to cool.

After about 1 hour, you should be able to cut them into squares. These can be kept in the refrigerator for up to 5 days or so. They also freeze well.