Killer Brownies

Killer brownies 

As promised (a long  long time ago..oops), this is the brownie recipe. The Killer Brownie recipe. Like the Geman Chocolate Cheesecake I posted, this is a recipe from my Bea Vo book. So originally this recipe is called ‘killer Valrhona brownies’, but I find these to work really well with other high-quality dark chocolates. Sorry Valrhona 😉

Now these brownies aren’t your everyday brownie. Not only because they are loaded with good ‘stuff’, but also because of the way they are prepared.  Read on if you’re curious. 

Killer Brownies

Killer Brownies

Serves 9 large squares

250 gr / 9 oz. high-quality dark/semi-sweet chocolate
250 gr/ 2 sticks plus 2 tablespoons of unsalted butter
4 eggs
1/2 teaspoon salt
250 gr / 1 1/4 cups soft dark brown sugar
250 gr / 1 1/4 cups caster sugar
250 gr/1 3/4 cups all-purpose flour
30 gr/ 1 /3 cup sweetened flaked coconut
30 gr/ 1/3 cup pecans, roughlyl chopped
30 gr/ 1/3 cup hazelnuts, skins removed
100 gr/ 3/4 cup peanut butter
50 gr/ 1/3 cup dulce de leche

Preheat the oven to 180 °C (365 °F). Put the chocolate in a medium sized bowl. Melt the butter in a pan and let boil a bit. Pour hot butter over chocolate and stir until well combined and the chocolate looks glossy. Put the eggs, salt, dark brown sugar and the caster sugar in a large bowl and stir with a wooden spoon until combined.  Pour the warm chocolate mixture into the egg mixture. Stir until combined. Fold the flour into the chocolate mixture. Stir until just combined (don’t overmix if you want fudgy brownies).  Spoon mixture into the prepared brownie pan and scatter the coconut, pecans and hazelnuts over the top. Spread them out evenly and then push them down wih a spatula or spoon to level it out. Make sure the nuts are covered in the brownie batter. Add blobs of peanut butter and the dulce de leche. Use a knife to swirl it a bit, so you get nice streaks of peanut butter and dulce de leche. Bake in the preheated oven for 10 minutes, then reduce oven temperature to 160 °C ( 340°F) and leave the oven door open for 30 seconds to cool down the oven. Bake for 15 minutes until the top shows no raw batter. Remove from the oven and let cool on a wire rack for 10 minutes. Immediately place in the freezer for 1 hour. Remove the brownies from the pan and cut into squares (as big as you please :-)) 

Source: Tea with Bea: Recipes from Bea’s of Bloomsbury. Available at