• Prep Time: 15 mins
  • Cooking Time: 40 mins
  • Serves: 24

Epic Brownies

  • Recipe Submitted by on

 Ingredients List

  • 1 pound dark chocolate chopped
  • 1 1/2 cups unsalted butter
  • 13 ounces dulce de leche
  • 1 cup sugar
  • 1 tablespoon vanilla
  • 6 large eggs
  • 1 2/3 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 2 1/2 teaspoons salt
  • 1 tablespoon instant coffee granules
  • 1 cup chocolate chips
  • 1 cup chopped nuts or could be toffee bits, crushed Oreos, mint chips etc.


Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish and set aside.
Melt the butter, 1 pound of chocolate, and dulce de leche together in the microwave or oven a double-boiler. If melting in the microwave, heat for 60 seconds, then stir. Repeat in 30 second increments, if needed. Allow to cool a little.
Mix flour, cocoa, salt, and coffee granules together in a separate bowl.
Whisk eggs, sugar and vanilla into the chocolate mixture. Then slowly incorporate the dry mixture ad whisk until just combined. Finally add the chocolate chips and chopped nuts, stir well.
Pour the caramel brownie batter into the dish and bake for 35-45 minutes. DO NOT OVER BAKE. Check at 35 minutes with a toothpick. The moment the toothpick comes out mostly clean, remove from the oven. The brownies continue to cook a little as they're cooling, but you don’t want them to be overcooked.

Allow the brownies to cool completely. Cut into 12 large, 18 medium, or 24 small squares. Clean the knife with a paper towel in between cuts to insure the edges are as smooth as possible. Carefully remove the homemade brownies with a spatula.

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