Easy Loaded Brownies
These brownies are epic. They turn almost candy-like after a day or two. With coconut, walnuts, dulce de leche, and peanut butter, they're unforgettable and easy to make.
Servings 9 large brownies
Ingredients
- 9 ounces semisweet chocolate
- 1 cup unsalted butter
- 4 eggs at room temperature
- ½ teaspoon salt
- 1 ¼ cups brown sugar light or dark
- 1 ¼ cups sugar
- 1 ¾ cups all-purpose flour sifted
- ⅓ cup shredded coconut
- ⅔ cup walnuts coarsely chopped
- ¾ cup peanut butter smooth
- ¾ cup dulce de leche
Instructions
- Preheat oven to 350º F (180º C).
- Grease an 8-inch (20cm) square baking pan for thicker brownies or a 9-inch pan (23 cm) for thinner brownies. Line the bottom with parchment paper (see Notes below).
- Melt 9 ounces semisweet chocolate and 1 cup unsalted butter until smooth and reserve. See Notes below.
- Put 4 eggs, ½ teaspoon salt 1 ¼ cups brown sugar and 1 ¼ cups 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 1 ¾ cups all-purpose flour into the chocolate mixture and stir just until well combined. Do not overmix.
- Transfer the mixture to the prepared pan, smooth the top and sprinkle ⅓ cup shredded coconut and ⅔ cup walnuts on top.
- Push them down with a spatula or wooden spoon and cover them a bit with the brownie mixture.
- Drop ¾ cup peanut butter and ¾ cup dulce de leche in mounds or dollops on top of the 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 temperature 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.
- Let cool on a wire rack. Remove from the and cut into squares.
Notes
Prepare the pan: line the greased pan with strips of parchment paper. When ready to cut and serve, they will help you remove the whole block of brownies. The strip (or strips) must be as wide as the pan. 1 strip: Cover the bottom and two short sides. The two long sides will be greased but not lined. 2 strips: make a crisscross pattern and cover the bottom (twice) and all sides. One strip will be wider than the other.
Melt the chocolate: always start with chopped chocolate in a microwave-safe or glass bowl. You can use the microwave (short 10-15-second spurts, stirring well between each one until it's fully melted) or a double boiler, with the bowl containing the chopped chocolate not touching the water. In both cases, make sure it doesn't scorch.
