Cocoa Nib Brownies

Really different brownie, with its crunchy bits

Sprinkle nibs on top of brownie batter

After baking the top has a pretty contrast between 

the crust and the nibs.


An excellent recipe.  Also, I like the fact that it is baked in
a 9x13 pan.  So many brownie recipes are only in
8x8 or 9x9 pans.  This is plenty to feed a crowd.

I did find the cocoa nibs at Trader Joe's, I hope it was
not just a seasonal item as they so often do.  It was during
there coffee and chocolate feature month.
I will have to check again to see if they are still available.

As Always

ENJOY!

Recipe Source: The Modern Baker by Nick Malgieri

8 ounces unsalted butter

9 ounces bittersweet chocolate

1 1/4 cups dark brown sugar

4 large eggs

1/2 tsp. salt

3/4 cup granulated sugar

1 Tbs. vanilla

1 1/4 cups flour

1/2 cup cocoa nibs

9x13 pan, lined with buttered foil

Preheat oven to 350 degrees F.

Melt butter in medium size pan, let bubble for 10 seconds.  Remove from heat and add chopped chocolate. Set aside for a few minutes so the chocolate can melt. Mix until smooth.

In large bowl add brown sugar, beat in 1 egg at a time, beating smooth after each.  Add salt, vanilla and sugar and beat until smooth.

With a spatula, mix in the chocolate, then the flout then 1/4 cup of the  cocoa nibs.

Spread the batter into the prepared pan. Sprinkle remaining 1/4 cup cocoa nibs on top.

Bake about 30 minutes.   Cool, then refrigerate before cutting.