This one was discovered because I bought a bag of cacao nibs from the store. I never had these before so I thought I would just find something to do with them later and brought them home. Alone they are an acquired taste, edible but definitely bitter. I've read interesting suggestions like adding them to oatmeal (which I plan on trying), or even into some savory dishes to add depth. I figured I would play it 'safe' and try a brownie recipe featuring cacao nibs. I was pleasantly surprised! They add an interesting level to the standard brownie, along with a great crunchy texture to combine with the smoothness of a chocolate brownie. I think that they cut the sweetness down a little, but in a good way. The brownies taste like they are from GOOD chocolate, well they are.
You can read up on what these nibs are here. They do contain great antioxidants which I think balances out the too many shots of whiskey that I had last night.
Stuff You'll Need to make these
1/2 Cup unsalted butter (1 stick)
1 C Sugar
1/c C Cocoa Powder
2 Squares unsweetened baking chocolate
1/4 Tsp kosher salt
1/2 TSP Vanilla extract
2 Large Eggs
1/2 C AP Flour
1/2 C cacao Nibs
1. Preheat oven to 325. Line a 8x8 glass baking dish with parchment paper, leaving an overhang of paper so you can lift them out of the pan later.
2. In a small saucepan melt over medium heat: butter, sugar, cocoa powder, chocolate squares, and salt. Stir often. It will still be slightly gritty when melted but make sure everything is melted and incorporated in well. Remove from heat and add vanilla. Let sit for 5 minutes.
3. Beat the eggs in a larger bowl. Quickly pour the chocolate mixture into eggs and immediately start mixing so that they eggs don't cook, and look scrambled. Stir in flour until well mixed in. Pour in the cacao nibs and mix. Pour into the lined baking pan and bake for 25-30 minutes. Poke test with a knife, which should be fairly clean when pulled out. Let cool and then lift onto cutting board to cut into squares.