Chocolate Brownies

Prep Time: 20 mins | Cook Time: 25 mins | Course: Dessert | Serves: 18

Decadent chocolate chip brownies with cacao nibs. This wonderful recipe is adapted from thee amazing Dorie Greenspan who adapted it from Paul Hollywood; he has a new cookbook coming out called “BAKE: My best ever recipes for the classics”. This brownie is fudgy as a brownie should always be, however it is feather-light instead of dense. Just a small tweak of mixing the eggs and sugar until they are thickened and pale, seems to create this amazing transition. My bag of chocolate chips was 10 oz instead of 8 oz, so I kept 2 oz for decorating the top along with the cocoa nibs. I used all dark chocolate instead of half dark and half milk chocolate chips. The cocoa nibs scattered on top are a fun little crunch to a dreamy brownie. Have fun with a new brownie technique!

10 oz dark chocolate chips, divided 

2 sticks butter

3 eggs

1 cup + 2 tablespoons sugar 

2/3 cup flour

1 tsp baking powder

1/2 tsp salt

1 cup bittersweet chocolate chips

1 teaspoon vanilla extract 

1 tablespoon cacao nibs

Preheat the oven to 350*. Spray oil a 9.13 dish and a sprinkling of sugar to coat the dish. Microwave the butter with 8 oz of the dark chocolate chips in a microwave safe bowl until just melted, about 1 ½ minutes (reserve additional 2 oz of chocolate chips for topping the batter just before baking). Stir until all chocolate is melted into the butter. Using a hand mixer (or stand mixer) beat the eggs and sugar until slightly thickened and pale. Stir in the chocolate butter mixture. In a small bowl whisk the flour, baking powder and salt together. Fold into the batter until just mixed in. stir in the bittersweet chocolate chips and vanilla. Pour into the prepared pan and smooth. Top with the reserved chocolate chips and the cacao nibs. Bake for 20-25 minutes, the top will have that classic crackly look. Moist crumbs may adhere to a toothpick tester and that's ok.