This recipe results in a luscious brownie with an extra crunch and flavor boost courtesy of cocoa nibs.
Course: Dessert, Snack
Keyword: brownies, chocolate, cocoa nibs
Author: Beth Cato
big microwave-safe bowl
1cupunsalted butter 2 sticks
10ouncesbittersweet chocolate chips
1 3/4cupswhite sugar
4large eggs room temperature
1 1/2teaspoonsvanilla extract
1 1/4cupsall-purpose flour
1/4cupcocoa nibsplus 1 Tb
Preheat oven at 350-degrees. Line a 9x13 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.