But, when I do get a sweet craving it usually has to do with chocolate. And nothing but dark chocolate will do. Like this addictive chocolate cake made with wine, or the easiest one-bowl fudge brownies muffins (have you tried them yet?).
This recipe fits the bill with very dark chocolate, peanut butter, and coconut. So I happily spent an afternoon baking, trying to take some decent shots – being chocolate a tough cookie to photograph when you don’t really know what you’re doing with a camera -, and ended up tasting them while still slightly warm.
They skyrocketed to the top of the list, sharing a place with a few others. My top of the list is never about just one recipe, that’s a utopian idea.
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.
Anyway, I like my chocolate straight up, as dark as possible, so I might ask what made me eat a little piece of these every day until I gave them away? They’re fantastic, sugar and all. And they get even better the next day, and the next, and…until you give them away or freeze them.
- 9 oz 250g high quality dark/semisweet chocolate (I use Callebaut 70%)
- 1 cup + 2 Tbs (250g unsalted butter)
- 4 eggs
- ½ teaspoon salt
- 1 ¼ cups 250g dark brown sugar
- 1 ¼ cups 250g superfine sugar
- 1 ¾ cups 250g all-purpose flour, 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 dulce de leche
- Preheat oven to 350º F / 180º C.
- Grease a 9-inch (23 cm) round or square baking pan and line 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 tº 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.