Oh my, these killer 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 killer. Truly.
They’re 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 brownie 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.
- Then come the eggs 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 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.
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).
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.
Other recipes you might like:Print
- 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.
Keywords: killer brownies
Adapted from Tea with Bea, by Bea’s of Bloomsbury