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Killer Brownies

Killer Brownies

  • Author: Paula Montenegro
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 9 large brownies 1x
  • Category: Bars & Brownies
  • Method: Baking
  • Cuisine: International



  • 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


  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.

Keywords: killer brownies