Cocoa Nib Brownies
Rich brownies loaded with cocoa nibs, with a moist, dense texture and perfectly balanced bittersweet chocolate flavor.
Ingredients
all-purpose flour (spoon flour into a dry-measure cup and level off)
1 1/2 cups
cocoa nibs (see Sources, page 312)
1/2 cup
unsalted butter (cut into 12 pieces)
8 ounces (2 sticks/225 grams)
bittersweet chocolate (not unsweetened, cut into 1/4-inch (6-mm) pieces)
9 ounces (250 grams)
dark brown sugar (firmly packed)
1 1/2 cups
large eggs
4
salt
1/4 teaspoon
granulated sugar
1/2 cup
vanilla extract
1 tablespoon
Instructions
1
Step 1
Set a rack in the middle level of the oven and preheat to 350°F (180°C).
2
Step 2
Put the cut-up butter into a medium saucepan and place over medium heat. Let the butter melt, stirring 2 to 3 times, then allow it to bubble for about 10 seconds. Remove the pan from the heat and add the chocolate. Gently shake the pan to submerge the chocolate in the hot butter and set aside for a few minutes so that the chocolate melts. Use a small whisk to mix smooth.
3
Step 3
Place the brown sugar in the bowl of an electric mixer. Beat in 1 egg on lowest speed using the paddle attachment. Add the remaining eggs, one at a time, beating smooth after each. Add the salt, sugar, and vanilla and beat smooth.
4
Step 4
Remove the bowl from the mixer and use a large rubber spatula to mix in the chocolate and butter mixture. Mix in the flour, followed by 1/4 cup of the cocoa nibs.
5
Step 5
Scrape the batter into the prepared pan and smooth the top. Scatter the remaining 1/4 cup cocoa nibs on the batter.
6
Step 6
Bake the brownies until they are firm, but still very moist in the center, about 30 minutes.
7
Step 7
Cool the brownies in the pan on a rack.
8
Step 8
Wrap the pan in plastic wrap and refrigerate the brownies for several hours or overnight before attempting to cut them—they are very moist. You might need to heat the bottom of the pan briefly over low heat to unmold the brownies, then invert them to a cutting board and peel away the foil.
