-
1
Preheat the oven to 350 F. Grease a 9X13 baking dish and set aside.
-
2
Put the butter, the pound of chopped chocolate and dulce de leche into a large microwave-safe bowl. Melt them together in the microwave or over a double-boiler. If melting in the microwave, heat for 60 seconds, then stir. Repeat in 30 second increments, if needed. Once melted, set it aside and allow it to cool a little.
-
3
Mix flour, cocoa, salt, and coffee granules together in a separate bowl.
-
4
Whisk eggs, sugar and vanilla into the melted chocolate mixture. Then slowly incorporate the dry mixture and whisk until just combined.
-
5
Finally add the chocolate chips and chopped nuts, stir well.
-
6
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 them from the oven. The brownies continue to cook a little as they're cooling, but you don't want them to be overcooked.
-
7
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.
-
8
Carefully remove the homemade brownies from the pan using a spatula. Enjoy!!
