gastronome
deep chocolate brownies w/nibs

As promised to various folks here is the recipe for the brownie recipe i came up with for COPIA. This is the recipe that went to the semi finals. and honestly i think it should have won, but you know how it goes. back to the drawing board next year a new recipe will be had.

This brownie is not for the faint of heart or the person who would prefer a light or milk chocolate brownie. This recipe is a marriage of many years baking, my love of chocolate and the search for the elusive “perfect” brownie. It is a dark chocolate brownie that is not overly sweet, and yet not bitter either, leaving room to appreciate the quality of the chocolate. It goes well with ice cream and could easily be topped with powdered sugar or cinnamon to add a different twist. It is cakey and yet not too dry, the nibs add a twist that should make everyone happy. These brownies are even better after having sat for a day, give it a try if you can wait.

A note on Cacao Nibs:
Cacao Nibs are perfectly roasted cocoa beans separated from their husks and broken into small bits. They are the essence of chocolate. Nibs add crunchiness and subtle chocolate flavor to baked goods and savory dishes. They are a great substitute for roasted nuts or chocolate chips, without added sweetness.

Ingredients:

6 ounces quality unsweetened chocolate
4 ounces quality bittersweet chocolate
10 Tablespoons unsalted butter
1/3 cup cacao nibs
4 extra large eggs
½ teaspoon Salt
1 ¼ cups dark brown sugar firmly packed
1 teaspoon vanilla
1 cup all purpose flour

Pre heat oven to 350 degrees. Butter a 9x13 baking pan.

Melt chocolate and butter in top of a double boiler. When chocolate and butter mixture is melted, remove from heat, stir in the nibs and let cool.

Beat eggs and salt until fluffy, add the brown sugar and vanilla and beat until frothy and well mixed.

Gently fold in the cooled chocolate mixture. Add the flour and gently fold until just blended.

Pour the batter into the prepared pan and smooth the top.
Bake for 20-30 minutes let cool completely before cutting.
Makes approximately 24 brownies.

Posted by karine on March 04, 2005 | TrackBack
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