- 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