Oh my, these brownies are epic! Almost candy-like a day or two after they are baked. They have coconut, walnuts, dulce de leche, and peanut butter. Unforgettable and easy to make, of course.
I went overboard with this recipe but, it turns out, I like going to extremes when it comes to brownies. They are over the top. Truly.
An overdose of gooeyness, add-ons, and simply wonderful sweet ingredients.
I will always believe that one can never have too many brownie recipes. If in doubt, check out the brownie archives.
Steps for making this recipe
As with most, this is a one-bowl recipe that doesn't even require an electric beater. Just a bowl and a whisk.
- The butter and chocolate are melted in a large bowl (image below). I do it in the microwave for convenience.
- Sugar is always added at this point, before the eggs, to take down the temperature in case it's too hot. If you add the eggs to the hot butter you might get some of it curdled before it's incorporated.
- The eggs come next, and finally the flour.
Up to this point, it's your regular, everyday brownie recipe.
You spread it in the prepared pan and level the top a bit. It's creamy and silky. A wonderful base for all the toppings we're about to flood it with!
I had just made these incredible coconut chocolate brownies, which, for the record, I have made several times and are now, unquestionably, at the top of my list and have made me obsessed with the combination of coconut and chocolate.
So I jumped at another brownie recipe with coconut.
And this time it also included peanut butter and dulce de leche (image below). Too good to pass!
They are marbled after the shredded coconut is sprinkled on top of the brownie batter (image below).
I love a good swirled brownie as is clear with the wildly popular peanut butter brownies and my favorite cheesecake brownies.
But, truth be told, I thought there would be too many flavors clashing between them. And be too much. Like a not-too-good overdose.
Turns out they skyrocketed to the top of the list fast.
They were incredibly rich and chocolaty and peanut-y right from the first warm bit. but, there's a bonus because they totally changed its texture over the next few days.
They hardened a bit and, since they do have a lot of sugar (who are we kidding right?), ended up being something like candy brownie bites.
Maybe that should've been the name.
Related recipes you might like:
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Easy Loaded Brownies
Oh my, these brownies are epic! Almost candy-like a day or two after they are baked they have coconut, walnuts, dulce de leche, and peanut butter. Unforgettable and easy to make, of course.
- Total Time: 45 minutes
- Yield: 9 large brownies
Ingredients
- 9 oz (250g) semisweet chocolate
- 1 cup + 2 tablespoons (250g) unsalted butter
- 4 eggs, at room temperature
- ½ teaspoon salt
- 1 ¼ cups dark brown sugar
- 1 ¼ cups superfine sugar
- 1 ¾ cups all-purpose flour, sifted
- ⅓ cup shredded coconut
- ⅔ cup walnuts, coarsely chopped
- ¾ cup (100g) peanut butter (crunchy or smooth)
- ¾ cup (100g) dulce de leche
Instructions
- Preheat oven to 350º F / 180º C.
- Grease an 8-inch (20cm) for thicker brownies, or a 9-inch (23 cm) for thinner brownies, round or square baking pan, and line the bottom with parchment paper or aluminum foil.
- Melt chocolate and butter over boiling water, making sure the bottom of the pan doesn't touch the water. Remove from heat and reserve.
- Put eggs, salt and both sugar in a large mixing bowl and stir with a wooden spoon until combined.
- Pour the warm chocolate mixture into the egg mixture. Stir until well mixed.
- Fold the flour into the chocolate mixture and stir just until well combined. Do not over mix.
- Transfer the mixture to the prepared pan and immediately scatter the coconut and walnuts on top.
- Push them down with a spatula or wooden spoon and cover them a bit with the brownie mixture.
- Scatter dollops of 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 the preheated oven for 15 minutes; turn the temperature down to 160º and bake for an additional 15 to 20 minutes. This depends a lot on your oven. It might take more time.
- Do not over bake them, they should be a bit jiggly when you shake the pan.
- Remove from the oven and cool on wire rack. Unmold and cut into squares.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bars & Brownies
- Method: Baking
- Cuisine: International
Keywords: loaded brownies
Adapted from Tea with Bea, by Bea's of Bloomsbury
Phil says
Could you bake these in an 8” square pan?
Paula Montenegro says
Yes Phil, you can.
Lee says
I have tried to make these brownies twice. I am a stickler for following directions to the letter. For some reasons, they are not coming out right. 350 degrees for 15 minutes doesn't seem like a lot of time at baking temperatures. After 20 minutes at the reduced temp of 175 degrees (my stove doesn't go below that temperature), the brownies are still very watery. I wound up overcooking the first batch because after over 1.5 ours at 175, they were still soupy. I raised the temp and wound up overcooking them. The second batch, we took them out after over 2 hours at the lower temp and still they were too moist. What are we doing wrong? They still tasted fantastic, but I want them firmer after cooling.
Paula Montenegro says
Hi Lee! From what you write I would think the thermostat in your oven is not working or something like that. From my experience, any brownie left for an hour or more would be burned and dry and hard to eat. Can it be that the oven is so low (even though it says it's at the right temperature) that it's not cooking? I would check that with an external oven thermometer first. Hope this helps.
Paula Montenegro says
So glad you liked them Dezi! They are completely addictive.