Coconut Dulce de Leche Brownies, people! Lightly salted coconut and dulce de leche are mixed and dropped by the spoonful into a rich triple chocolate brownie batter! These dulce de leche brownies are a luscious play on texture and maximum gooeyness!
Make no bones about it, I am a true chocolate lover. I am max hardcore. I’m going to share something with you. I stockpile two things: Toilet paper and chocolate. For the very same reason. No one should run out of toilet paper and no one should ever have to experience the feeling of running out of chocolate. So I buy them both, in bulk.
Once my chocolate is safely delivered the first thing I bake is a batch of gooey under baked brownies. There is a method to the magic that is a gooey brownie. First and foremost, chocolate. Maximum chocolate. This brownie batter consists of melted chocolate, cocoa powder, and chocolate chips. A chocolate trifecta of massive proportions. If you think there isn’t enough chocolate in this brownie, let me know. I promise to work on it.
I used coconut sugar here in place of brown sugar. Whereas brown sugar gives baked goods a nice hint of molasses, coconut sugar carries with it a distinctly nutty caramel flavor. This nutty caramel flavor works in perfect symbiosis with the coconut dulce de leche filling. Oh, didn’t I tell you? There is coconut in this piece.
Coconut mixed with dulce de leche and a bit of flour to keep it in place. You can find ready-made dulce de leche in the supermarket. I like to make it myself by boiling cans of condensed milk until it caramelizes. If you’re concerned with cans and water and heat – You can easily make dulce de leche in the slow cooker.
The coconut/dulce de leche filling is dropped by the cookie scoopful into the brownie batter, covered with additional brownie batter and baked. The batter is left under baked and gooey – And yes – it will take a few hours to set. If you’re super impatient, toss the brownie pan in the freezer for a bit. I do.
These dulce de leche brownies are as close as you can get to heaven on earth. Chocolatey and super gooey. There’s a chocolate chip in every bite and that lightly salted coconut dulce de leche filling is to die for. Super rich, yet you’ll find yourself reaching for a second and third brownie.
Heaven. For real.
Lightly salted coconut and dulce de leche are mixed and dropped by the spoonful into a rich triple chocolate brownie batter! These brownies are a luscious play on texture and maximum gooeyness!
- 1 cup Sweetened flaked coconut
- 1/3 cup Dulce de Leche (heaping)
- pinch salt
- 1 teaspoons Vanilla bean paste
- 2 tablespoons All-purpose flour
- 1 1/4 cup All-purpose flour spooned and leveled
- 1 teaspoon salt
- 2 tablespoons Unsweetened cocoa powder
- 11 ounces semi-sweet chocolate chips about 2 cups
- 1 cup Unsalted butter cut into pieces
- 1 cup Granulated sugar
- 1 cup Coconut sugar
- 5 large eggs room temperature
- 2 teaspoons Vanilla bean paste
- 1 cup semi-sweet chocolate chips*
- In a medium bowl, combine coconut, dulce de leche, salt, and vanilla bean paste. Mix until combined. Fold in the all-purpose flour. Set aside until ready to use.
- Preheat the oven to 350 degrees Fahrenheit. Spray an 8x8 square pan with cooking spray and line the pan with parchment paper leaving a slight overhang.
- To a medium bowl add flour, salt, and cocoa powder. Whisk to combine and set aside.
- In a large bowl set over a small saucepan half filled with simmering water, add the chocolate and butter. Stirring occasionally, allow the butter and chocolate to melt completely. Turn off the heat and remove the bowl from the pot of simmering water. Add the granulated and brown sugars and whisk to completely combine. Set aside and allow the mixture to come to room temperature.
- Add 3 eggs to the chocolate/sugar mixture and whisk until the eggs are combined. Add the remaining eggs (2) and whisk until combined. Stir in the vanilla, but be sure NOT to over whisk at this stage. Otherwise this will change the texture of your brownie.
- Sprinkle the flour mixture over the chocolate mixture and with a rubber spatula, fold until somewhat combined, but you can still see large bits of flour. Add the chocolate chips* and fold until mostly combined. You should still see small bits of four remain in the batter.
- Pour about 3/4 of the brownie batter into the pan and add the coconut/dulce de leche filling by the spoonful. It doesn’t have to be uniform, just dollop that situation. Pour the remaining batter over the coconut filling and smooth with an offset spatula. It's totally cool if you see coconut. In fact, I would prefer it.
- Place in the oven and bake for 43-45 minutes, rotating the pan midway through baking. What you’re looking for is the edges to be set, yet the middle to jiggle a bit when the pan is moved. Don’t worry, this will set.
- Remove from the oven and allow the brownies to cool for at least 4-5 hours before cutting. Lift from the pan, cut into squares (large or smaland serve. Note – The brownies will be very gooey. And you’re going to dig that. Serve alone or top that situation with some ice cream.
- Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
- Makes 9 large gooey brownies, 18 smaller brownies
Note: Mostly for photo purposes I folded half the chocolate chips into the batter and sprinkled half on top of the batter. I won't tell you how to live, but you know... If you're into it, you can do it this way or you can follow the recipe instructions above. Brownie recipe adapted from: Brown Eyed Baker - http://www.browneyedbaker.com/the-baked-brownie/