Cocoa Nib Brownies
This recipe comes from the Ultimate Brownie book by Bruce Weinstein. I have made many recipes from this book and this one is my favorite! It is a rich and chewy brownie that is not too sweet. The bitterness from the cocoa nibs plays well with the chocolate, a perfect brownie for the adult pallet. Below is a paraphrased version of the recipe from the book. If you like brownies, this book would be a smart one to add to your library.
Cocoa Nib Brownies
½ cup all propose flour plus more for the pan
½ tsp baking powder
½ tsp salt
8 tbs unsalted butter plus additional for the pan, at room temperature
8 oz bittersweet or semisweet chocolate, chopped, or semisweet chocolate chips
1 cup sugar
2 large eggs, at room temperature
2 tsp vanilla extract
¾ cup cocoa nibs, coarsely ground in a spice grinder
Preheat the oven to 350. Butter and flour a 9 inch square baking pan; set it aside. In a medium bowl, whisk the dry ingredients.
Place the butter and chocolate in the top of a double boiler set over simmering water. Stir constantly until half of the butter is melted. Remove the top of the double boiler bowl from the pot; continue stirring until all of the chocolate and butter are completely melted. Transfer the mixture to a large bowl and allow to cool for 10 minutes. Alternatively, you can melt to butter and chocolate in the microwave in short bursts, being careful not to burn the chocolate.
Beat the sugar into the melted chocolate until smooth and silky; about 6 minutes by hand or 3 minutes by mixer. Beat in the eggs one at a time, beat in vanilla. With a wooden spoon, beat in the cocoa nibs and the flour mixture until incorporated. Do not over mix.
Pour the batter into the prepared baking pan and bake for 20 minutes. The brownies are done when a toothpick inserted into the middle comes out with a few crumbs attached.