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Killer Brownies

Oh my, these killer brownies.. almost candy-like a day or two later, and with so many add-ons, I almost lost count.
Killer Brownies
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.
 Killer Brownies
Baking is a different thing. I hardly bake something that I want to eat. Don’t get me wrong, I end up eating it, but I don’t choose the recipe because of that, I choose it because I want to bake with a particular ingredient or method. It might be that I want to use some fresh seasonal fruit or share a specific recipe with you, or are just in the mood for lemony things.
Killer BrowniesKiller Brownies
I guess it’s fair to 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. 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?).

Killer Brownies
Enter these brownies, that had been bookmarked for a while now. I decided to make them and use up some homemade peanut butter. 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.
Killer Brownies

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.

Killer Brownies

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.

Killer Brownies

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.

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Killer Brownies

Killer Brownies

  • Yield: 9 large brownies 1x
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Scale

Ingredients

  • 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

Instructions

  1. Preheat oven to 350º F / 180º C.
  2. Grease a 9-inch (23 cm) round or square baking pan and line bottom with parchment paper or aluminum foil.
  3. Melt chocolate and butter over boiling water, making sure the bottom of the pan doesn’t touch the water. Remove from heat and reserve.
  4. Put eggs, salt and both sugar in a large mixing bowl and stir with a wooden spoon until combined.
  5. Pour the warm chocolate mixture into the egg mixture. Stir until well mixed.
  6. Fold the flour into the chocolate mixture and stir just until well combined. Do not over mix.
  7. Transfer the mixture to the prepared pan and immediately scatter the coconut and walnuts on top.
  8. Push them down with a spatula or wooden spoon and cover them a bit with the brownie mixture.
  9. 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.
  10. 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. 
  11. Do not over bake them, they should be a bit jiggly when you shake the pan.
  12. Remove from the oven and cool on wire rack. Unmold and cut into squares.

 

adapted from Tea with Bea, by Bea’s of Bloomsbury

 

Paula Montenegro

A baker for more than 30 years, I love testing recipes and sharing the best of what I find. I'm mostly self-taught with some time spent in baking school. I believe we can all be bakers and cooks with the right instructions and simple ingredients. If you're craving easy recipes with amazing results, you're in the right place. Let's get into the kitchen!

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Comments

  4. Andrea_TheKitchenLioness says

    Paula, a fitting name for these "out-of-the-world-insanely-delicious-looking brownies"! Whenever I visit your blog, my "to bake" list gets longer and longer but that just makes me happy and gives me another excuse to spend more time in the kitchen!

    Reply

  13. Marissa | Pinch and Swirl says

    Hi Paula. I'm with you that baking doesn't usually lure me to the kitchen – it has to be something special that I want to try, or a holiday, or that we have friends coming over. I know what I'm making next! These brownies have everything I love in a sweet indulgence – super dark chocolate, peanut butter and coconut. Yum! Thank you…

    Reply

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