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Categories:Viewed: 42 - Published at: 2 years ago
Ingredients
- 2 sticks Unsalted Butter
- 1-1/2 cup Sugar
- 1/2 cups Unsweetened Cocoa Powder
- 1/2 cups All-purpose Flour
- 1 teaspoon Salt
- 1 Tablespoon Vanilla Extract
- 4 whole Eggs
- 12 ounces, weight Bag Dark Chocolate Chunks, Divided
- 28 ounces, fluid Canned Dulce De Leche
- 1/2 cups Shredded Coconut
- 1/2 cups Sliced Almonds
Method
- Preheat the oven to 375 degrees F. Set the oven racks in the center and upper positions. Spray a 9x13 inch baking dish with non-stick cooking spray.
- Place the butter in a medium microwave-safe bowl. Melt the butter in the microwave, then add the sugar and mix well.
- Add the cocoa powder, flour, salt and vanilla. Whisk until smooth. Then whisk in one egg at a time, until well combined.
- Measure out 1/2 cup chocolate chunks and reserve for later. Mix in the rest of the chocolate chunks and pour the mixture into the prepared baking dish.
- Bake on the center rack for approximately 20-25 minutes, until the center is set. Take the brownies out of the oven and reset the temperature to 400 degrees F.
- GENTLY spread the dulce de leche evenly over the top, being careful not to disturb the brownie crust. Sprinkle the coconut, almonds and remaining chocolate chunks over the top and press a little.
- Place on the top rack of the oven to toast the coconut and almonds for 2-5 minutes. Watch it so the coconut doesn't burn.
- Cool completely, so the caramel sets. Cut and serve.
