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Cacao Nib Brownies
My friend Candace said that there was no such thing as a dense brownie made with cocoa powder. Now there is! This brownie with a chewy crust can be eaten as is, dusted with powdered sugar or frosted. My other friend Kate has replaced her long standing Hershey recipe for this one.
Submitted by: Toby from Milwaukee, WI
Yield: 6 to 8
Preparation Instructions:
- Preheat oven to 350 degrees. Butter and flour a 9 inch square glass-baking pan. In a medium sized pot, over low heat, melt the butter and sugar.
- Add cocoa powder and remove from burner, mix and then let cool until cool enough to add the eggs. Add eggs and vanilla and mix until combined well.
- In a small bowl, combine flour, salt and soda. Add flour mixture to the chocolate mixture in the pot. Mix until well combined. Stir in the nuts, chips,cacao nibs, or whatever you choose (if using).
- Pour into the prepared baking dish and bake for 40 to 45 minutes or until a knife inserted into the center comes out clean but wet.
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More About This Recipe
Personalize these to your taste with chocolate chips, white chocolate chips, chopped nuts, cacao nibs or even peanut butter chips.
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Unsalted butter
I used Himalayan salt
Delicious Brownies
Perfect with Cacao Nibs
Before I try this recipe can you tell me if the butter should salted or unsalted. Also did she use regular or kosher salt? Thank you.
Very Good! My husband is a chocolate lover. He raved about the flavor and density of this brownie. It is more cake like than I like but remained moist and very enjoyable. It is not a spongy consistency. I doubled the recipe and the next time around I would use 4 eggs instead of 6. This might make it less cake like. I highly recommend using the nibs. Wow, what a great addition to this brownie. I will use these nibs for many other recipes as well.