I’ve been looking for an excuse to cook with cacao nibs. This recipe for brownies gave me a mighty fine excuse to play with these cute bean bits. Cacao nibs look and taste similar to coffee beans, however an essence of chocolate does break through the crunch of bitter and nuttiness.
This brownie recipe yields a dense, moist, fudgy brownie that has a nice consistant matrix of bits to it. The cashews and cacao nibs take on a similar texture, while the coconut breaks through with a crunch.
This recipe is courtesy of Foodtv, with some tweeking of chocolate and cooking times.
Flo Braker's Tropical Night Brownies
Preheat your oven to 350°F.
In a pan over low heat, melt:
- 10 Tbs unsalted butter
- 2 ounces Dagoba’s Eclipse 87% bar, cut in small pieces
- 3 ounces Dagoba’s Dark 59% bar, cut in small pieces
Remove from heat and stir in:
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/4 tsp salt
Set chocolate mixture aside allowing to cool briefly, about 5 minutes.
In the meantime, grease an 8″ x 8″ glass baking dish, and set aside.
To the now cooled chocolate mixture add:
- 3 eggs, lightly beaten
- 1 Tbs dark rum
- 1 tsp vanilla extract
Stir till combined then stir in:
- 1/2 cup plus 1 Tbs all-purpose flour
Now add your bits:
- 1/4 cup unsweetened coconut flakes
- 1/4 cup chopped cacao nibs
- 1/2 cup unsalted, roasted cashews, coarsely chopped
Cook in the lower third of your 350°F oven till toothpick comes out almost clean, approximately 30-40 minutes.