Like many of you, I was on baking overdrive this week getting ready for the holiday. I had to find time to squeeze in making multiple desserts and breads for different festivities. To contribute to my work’s holiday potluck, I decided to keep it simple and go with a universal winner. Brownies fit the bill.
Hope everyone had a lovely Turkey Day!
Cocoa Nib Brownies
adapted from The Modern Baker by Nick Malgieri
We really like brownies so I’m always on the lookout for recipes. I saw this recipe for cocoa nib brownies some time ago in Nick Malgieri’s The Modern Baker and had mentally tucked it away. These brownies are a spin on traditional fudgy brownies as the recipe calls for the addition of cocoa nibs- both in the brownie batter and sprinkled on top. I love the richness that toasted cocoa nibs add and the crunchy bite they bring goes nicely with the dense fudge-like quality of these brownies.
8 oz (2 sticks) unsalted butter
9 oz bittersweet chocolate, cut into ¼ inch pieces (I used El Rey’s El Mijao 61%)
1 ¼ c dark brown sugar, firmly packed
4 large eggs
½ t salt
¾ c granulated sugar
1 T vanilla extract
1 ¼ c all-purpose flour
½ c cocoa nibs
1. Line a 9 x 13 x 2 inch baking pan (bottom and sides) with foil and butter the foil.
2. Preheat the oven to 350°F with a rack set in the middle.
3. Melt the butter in a medium sauce pan over medium heat, stirring 2 to 3 times, and then allow it to bubble for about 10 seconds. Remove the pan from heat and add the chocolate. Gently shake the pan to submerge the chocolate in the hot butter and set aside for a few minutes while the chocolate melts. When completely melted, whisk to smooth the mixture.
4. In the bowl of an electric mixer fitted with the paddle attachment, add the brown sugar and beat in 1 egg on low speed. Add the remaining eggs, one at a time, beating until smooth after each addition. Add the salt, sugar, and vanilla, and beat until smooth.
5. Remove the bowl from the mixer and use a large rubber spatula to mix in the melted chocolate and butter. Fold in the flour, followed by ¼ cup of the cocoa nibs.
6. Pour the batter into the prepared baking pan and smooth the top. Scatter the remaining ¼ cup cocoa nibs on top.
7. Bake the brownies until firm, but still very moist in the center, approximately 30 minutes.
8. Allow the brownies to cool in the pan on a rack.
9. Wrap the pan in plastic wrap and refrigerate the brownies for several hours or overnight before attempting to cut them. If needed, heat the bottom of the pan briefly over low heat to unmold the brownies, then invert onto a cutting board and peel away the foil before cutting.