Easy Loaded Brownies (so gooey)
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 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 white sugar
- 1 ¾ cups all-purpose flour sifted
- ⅓ cup unsweetened shredded coconut
- ⅔ cup walnuts coarsely chopped
- ¾ cup smooth peanut butter
- ¾ cup regular 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 and sides with parchment paper (see Notes below).
- Melt 9 ounces semisweet chocolate and 1 cup unsalted butter until smooth and reserve. See Notes below.
- Mix 4 eggs, ½ teaspoon salt, 1 ¼ cups brown sugar and 1 ¼ cups white sugar in a large mixing bowl and stir with a whisk 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 unsweetened shredded coconut and ⅔ cup walnuts on top.
- Push them down with a spatula or wooden spoon and marble them with the brownie mixture.
- Drop ¾ cup smooth peanut butter and ¾ cup regular dulce de leche in mounds or dollops on top of the batter and swirl lightly with the tip of a knife. It is messy and irregular.
- Bake in the preheated oven for 15 minutes; turn the temperature down to 160º and bake for an additional 15 to 20 minutes; they should be a bit jiggly in the center when you shake the pan. Don't overbake them. This depends a lot on your oven. It might take more time.
- Remove from the oven and let cool completely on a wire rack. Remove the whole block from the pan with the help of the parchment paper, 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. You can use 2 strips as wide as the pan and make a crisscross pattern, covering the bottom (twice) and all sides. Or place one large piece of parchment paper and fold the edges. In both cases, the paper should reach the top of the pan, or a tad more.
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.
