The EPIC Brownie

Preheat the oven to 350 F. Grease a 9X13 baking dish and set aside.

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.

Mix flour, cocoa, salt, and coffee granules together in a separate bowl.

Whisk eggs, sugar and vanilla into the melted chocolate mixture. Then slowly incorporate the dry mixture and 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 them 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 from the pan using a spatula. Enjoy!!