These brownies are epic. After a day or two, they turn almost candy-like. With coconut, walnuts, dulce de leche, and peanut butter, they're unforgettable and easy to make.
Over the top
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, rich and decadent. Truly.
It's 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 brownies
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.
Chocolate + butter
The butter and chocolate are melted in a large bowl. I do it in the microwave for convenience, but you can also use a double boiler.
Brownie batter
It's a regular, everyday brownie mixture.
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!
Add-ons
It's what sets these brownies apart. Peanut butter, dulce de leche and shredded coconut are sprinkled and added in dollops.
Marbling
Lightly swirl the add-ons with the brownie batter. But don't overdo it. Use the tip of a knife.
I had just made these incredible coconut chocolate brownies, and got into that flavor combination so much that wanted to bake more. So I jumped at another brownie recipe with coconut in it.
And this time it also included peanut butter and dulce de leche. Too good to pass up if you ask me!
I love a good swirled brownie as is clear with the popular peanut butter brownies and my favorite cheesecake brownies. But this recipe is different, as it really goes to an extreme in a good way.
Truth be told, I thought there would be too many flavors clashing between them. And be too much. But they work if you like a sweet bar.
It turns out that 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
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Ingredients
- 9 ounces semisweet chocolate
- 1 cup unsalted butter
- 4 eggs, at room temperature
- ½ teaspoon salt
- 1 ¼ cups brown sugar, light or dark
- 1 ¼ cups sugar
- 1 ¾ cups all-purpose flour, sifted
- ⅓ cup shredded coconut
- ⅔ cup walnuts, coarsely chopped
- ¾ cup peanut butter , smooth
- ¾ cup dulce de leche
Instructions
- Preheat oven to 350º F (180º C).
- Grease an 8-inch (20cm) square baking pan for thicker brownies or a 9-inch pan (23 cm) for thinner brownies. Line the bottom with parchment paper (see Notes below).
- Melt 9 ounces semisweet chocolate and 1 cup unsalted butter until smooth and reserve. See Notes below.
- Put 4 eggs, ½ teaspoon salt 1 ¼ cups brown sugar and 1 ¼ cups 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 1 ¾ cups all-purpose flour into the chocolate mixture and stir just until well combined. Do not overmix.
- Transfer the mixture to the prepared pan, smooth the top and sprinkle ⅓ cup shredded coconut and ⅔ cup walnuts on top.
- Push them down with a spatula or wooden spoon and cover them a bit with the brownie mixture.
- Drop ¾ cup peanut butter and ¾ cup dulce de leche in mounds or dollops on top of the 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.
- Let cool on a wire rack. Remove from the and cut into squares.
Notes
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.