When I’m preparing lunch or dinner I usually try new things depending on what I want to eat. Depends on my mood, the weather, if I’m eating alone, you know, things like that.
Baking is adifferent thing. I hardly bake something that I want to eat. Don’t get mewrong, I end up eating it, but I don’t choose the recipe because of that, Ichoose it because I want to bake with a particular ingredient or method. Itmight be that I want to use some fresh seasonal fruit, or share a specificrecipe with you, or are just in the mood for lemony things.
I guess it’s fairto say I don’t have many sweet cravings that get me running to the kitchen.But, when I do get a sweet craving it usually has to do with chocolate. Andnothing but dark chocolate will do. Like those intensely flourless chocolatecakes, made with the best Belgianchocolate I can find.
Enter these brownies, that had been bookmarked for a while now. I decided to make them to use up some homemade peanut butter. I had just made these incredible bars, which, for the record, I have made several times and are now, unquestionably, at the top of my list and has made me obsessed with the combination of coconut and chocolate along the way.
This recipe fitthe bill with very dark chocolate, peanut butter and coconut. So I happilyspent an afternoon baking, trying to take some decent shots, being chocolate atough cookie to photograph when you don´t really know what you´re doing with acamera, and ended up tasting them while still lightly warm.
They skyrocketedto the top of the list, sharing a place with a few others. My top of the listis never about just one recipe, that´s an utopian idea.
They were incredibly rich and chocolaty and peanuty right from the first warm bit. but, there’s a bonus because they totally changed it’s texture over the next few days. They hardened a bit and, since they do have a lot of sugar, ended up being something like candy brownie bites. Maybe that should’ve been the name.
Anyway, I like mychocolate straight up, as dark as possible, so I might ask what made me eat alittle piece of these everyday until I gave them away? They’re fantastic, sugarand all. And they get even better the next day, and the next, and…until yougive them away or freeze them.
adapted from Tea with Bea, by Bea’s of Bloomsbury
Makes 9 large or 16 small brownies
9 oz (250g) high quality dark/semisweet chocolate (Iuse Callebaut 70%)
1 cup + 2 Tbs (250g) unsalted butter
½ teaspoon salt
1 ¼ cups (250g) dark brown sugar
1 ¼ cups (250g) superfine sugar
1 ¾ cups (250g) all-purposeflour, sifted
1/3 cup (30g) shredded coconut
2/3 cup (60g) walnuts, coarsely chopped
¾ cup (100g) peanut butter (crunchy or smooth)
¾ cup (100g) dulcede leche
Preheat oven to350º F / 180º C. Grease a 9-inch (23cm) round or square baking pan and line bottom withparchment paper or aluminum foil.
Melt chocolateand butter over boiling water, making sure the bottom of the pan doesn’t touchthe water. Remove from heat and reserve.
Put eggs, saltand both sugar in a large mixing bowl and stir with a wooden spoon untilcombined.
Pour the warmchocolate mixture into the egg mixture. Stir until well mixed.
Fold the flourinto the chocolate mixture and stir just until well combined. Do not over mix.
Transfer themixture to the prepared pan and immediately scatter the coconut and walnuts ontop. Push them down with a spatula or wooden spoon and cover them a bit withthe brownie mixture.
Scatter dollopsof peanut butter and dulce de leche on top of walnuts and swirl lightly with the tip of a knife. It is messy,don´t be concerned if everything sort of gets mixed together.
Bake in thepreheated oven for 15 minutes; turn the tº down to 160º and bake for anadditional 15 to 20 minutes. Thisdepends a lot on your oven. It might take more time. Do not over bake them, they should bea bit jiggly when you shake the pan.
Remove from theoven and cool on wire rack. Unmold and cut into squares.