These brownies are epic: intensely chocolatey, outrageously gooey, and built for anyone who loves a seriously decadent bar. With swirls of shredded coconut, chopped walnuts, dulce de leche, and creamy peanut butter, they deliver a mash-up of textures and flavors that linger. They’re easy to make and even more memorable after a day or two, when the sugars settle and the bars take on a candy-like density.
You can call them loaded brownies, kitchen-sink brownies, or over-the-top squares — all of those fit. If you enjoy a very sweet, multi-layered brownie experience, these will become one of your favorites.
Over-the-top brownies
I went a little overboard with this recipe on purpose—when it comes to brownies, extremes can be a very good thing. These are rich, dense, and layered with ingredients that complement the chocolate: coconut for a light chew, walnuts for crunch, and two different gooey toppings for contrasting sweetness and flavor.
The base is a classic fudgy brownie batter that holds everything together while still giving you that glorious sticky center. After a day in an airtight container, the bars firm up and develop a texture closer to candy bites, so they’re perfect for packing in lunchboxes or serving as small, satisfying treats.
Think of this as the love child of coconut-chocolate bars, peanut butter brownies, and dulce de leche swirled squares. If you like very sweet and multi-textured brownies, these deliver every time.
Testing Notes
- Use unsweetened shredded coconut. The bars already have a lot of sugar, so unsweetened coconut provides texture without pushing the sweetness to an unpleasant level.
- Choose semisweet chocolate for the base. Semisweet chocolate helps balance the peanut butter, dulce de leche, and sugars; milk chocolate will make the finished bars even sweeter.
- Line the pan well with parchment. Lining the pan with parchment that extends above the sides makes it much easier to lift the whole block out and slice neat squares.
Process steps
This is a straightforward, one-bowl brownies recipe that doesn’t require an electric mixer—just a bowl, a whisk, and a spatula. The method is simple: melt chocolate with butter, whisk together the eggs and sugars, combine, fold in the flour, and top with the add-ons before baking.
Melt and mix
Melt the butter and semisweet chocolate together until smooth. The microwave in short bursts is quick and convenient; a double boiler works well too. Stir in sugar while the chocolate is still warm to help bring the mixture down to a safe temperature before adding eggs. This prevents the eggs from cooking or curdling when combined with the warm chocolate.
Brownie batter
The batter is a classic fudgy mix—rich and silky. Spread it into the prepared pan and smooth the top slightly to create a stable canvas for the toppings and swirls to come.
Add-ons
Sprinkle the unsweetened coconut and chopped walnuts evenly across the top and press them lightly into the batter. These layers add contrast in texture and flavor to the smooth chocolate base.
Gooey additions
Drop dollops of smooth peanut butter and dulce de leche over the batter. These generous mounds of flavor are what make the brownies feel indulgent and candy-like once cooled.
Marbling
Use the tip of a knife to swirl the peanut butter and dulce de leche lightly into the batter. Keep the marbling gentle so you can still see and taste each component; the goal is an attractive, uneven surface rather than a uniform color.
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Easy Loaded Brownies (so gooey)
Paula Montenegro
20 minutes
25 minutes
45 minutes
9 brownies
Bars & 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 (20 cm) square pan for thicker brownies, or a 9-inch (23 cm) pan for thinner brownies. Line the bottom and sides with parchment paper so you can lift the block out when cool.
- Melt the semisweet chocolate and unsalted butter together until smooth. Reserve briefly so the mixture cools slightly.
- In a large bowl, whisk together the eggs, salt, brown sugar, and white sugar until combined. Pour the warm chocolate mixture into the egg-sugar mixture and stir until well mixed.
- Fold in the sifted flour just until the batter comes together. Avoid overmixing to preserve a fudgy texture.
- Transfer the batter to the prepared pan, smooth the top, and sprinkle the unsweetened shredded coconut and chopped walnuts evenly over the surface. Gently press them into the batter.
- Drop dollops of smooth peanut butter and regular dulce de leche over the top and swirl lightly with the tip of a knife to marble. Keep the swirls irregular and bold rather than perfectly blended.
- Bake for 15 minutes at 350º F, then reduce the oven temperature to 320º F (160º C) and bake an additional 15–20 minutes. The center should still be slightly jiggly when you gently shake the pan; avoid overbaking for best gooey texture. Oven times may vary.
- Cool completely on a wire rack. Use the parchment to lift the brownie block from the pan and cut into squares. For chewier, candy-like bites, store in an airtight container for a day or two before serving.
Notes
Prepare the pan: Line a greased pan with parchment strips that extend above the sides so you can lift the entire block out when cooled. You can use two strips in a crisscross or one large sheet folded to fit; the paper should extend slightly above the rim.
Melt the chocolate: Chop the chocolate before melting. Heat in short bursts in the microwave, stirring between each, or melt over a double boiler. Stir frequently to prevent scorching and ensure a smooth mixture.
International
kitchen sink brownies, loaded brownies
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Let me know in the comments below!
Adapted from Tea with Bea, by Bea’s of Bloomsbury.