Preheat your oven to 350F. Line a 9x13 inch pan with parchment paper with a slight overhang on each side. Grease the parchment paper and set side.
In a large bowl, whisk cocoa powder and baking soda until combined.
Add melted butter and whisk until smooth.
Add coffee and continue whisking until your batter is thick and creamy.
Add the sugars, vanilla extract, salt and eggs. Whisk until fully incorporated.
Add all-purpose flour and gently fold until just combined. Do not over mix.
Transfer your brownie batter into your prepared pan.
Put dollops of dulce de leche on top and gently swirl with a thin knife to spread it around.
Gently tap the pan on your counter a few times to help the batter settle then bake for 30 minutes or until it starts to brown at the edges but the centre still feels a little jiggly. You want a toothpick inserted in the middle to come out with minimal but slightly moist crumbs.
Take out of the oven and allow to cool on the counter. Then chill for at least an hour until the brownies are set.
Remove from the pan, cut into squares using a sharp knife or a bench scraper and serve cold or at room temperature.
Coffee enhances the chocolate flavor in brownies but if you’re serving them to kids or can’t take caffeine, you can use decaf or substitute with the same amount of lukewarm water.
Remember to use use room temperature ingredients. They’re easier to incorporate and helps you avoid over-mixing the batter, which results to dry, crumbly brownies.
For clean, neat slices, allow the brownies to chill in the fridge for at least an hour.
See the post for more baking tips, FAQs and step-by-step photos.