Bready or Not Original: Cocoa Nib Brownies

Posted by on Jan 20, 2021 in Blog, Bready or Not, brownies, chocolate | 0 comments

Cocoa nibs add chocolate flavor and a crunch to baked goods, and they are fantastic atop these Cocoa Nib Brownies!

Bready or Not Original: Cocoa Nib Brownies

Cocoa nibs are strongly flavored like dark chocolate. You don’t need a lot of them to add a boost to these brownies.

Bready or Not Original: Cocoa Nib Brownies

The original version of this recipe involved melting the chocolate and butter on the stovetop. Ain’t nobody got time for that. I ended up reworking the entire recipe.

Bready or Not Original: Cocoa Nib Brownies

I’m all about using the microwave whenever I can. Fast to heat up, convenient to stick the bowl in the dishwasher afterward!

Bready or Not Original: Cocoa Nib Brownies

Of course, you can go back to the stove top method if you want. Either way, you get a delicious, chewy brownie packed with chocolate flavor plus a crunch.

Bready or Not Original: Cocoa Nib Brownies

This recipe results in a luscious brownie with an extra crunch and flavor boost courtesy of cocoa nibs.
Course: Dessert, Snack
Cuisine: American
Keyword: brownies, chocolate, cocoa nibs
Author: Beth Cato


  • 9×13 dish
  • big microwave-safe bowl
  • uneven spatula


  • 1 cup unsalted butter 2 sticks
  • 10 ounces bittersweet chocolate chips
  • 1 3/4 cups white sugar
  • 4 large eggs room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 cup cocoa nibs plus 1 Tb


  • Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray or butter.
  • In a big microwave-safe bowl, in short bursts melt together the butter and 1 1/4 cups of the bittersweet chocolate chips, stirring well between each pass, until everything is melted together and smooth.
  • Whisk sugar into the chocolate. It’s okay if it still looks somewhat grainy. Beat in the eggs and vanilla, following up with the flour and salt. Once no streaks of white remain, fold in the last 3/4 cups of chocolate chips.
  • Pour batter into the pan and use an uneven spatula to spread it to corners. Sprinkle the cocoa nibs evenly all over the stop.
  • Bake for 25 to 28 minutes, until a toothpick stuck in the center comes out clean. Set out to cool completely. Use the foil to lift the contents onto a cutting board, and slice into pieces. Store in a sealed container at room temperature for up to 3 days.


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