Bready or Not Original: Cocoa Nib Brownies

Cocoa nibs add chocolate flavor and a crunch to baked goods, and they are fantastic atop these Cocoa Nib Brownies!

Cocoa nibs are strongly flavored like dark chocolate. You don’t need a lot of them to add a boost to these brownies.

The original version of this recipe involved melting the chocolate and butter on the stovetop. Ain’t nobody got time for that. I ended up reworking the entire recipe.

I’m all about using the microwave whenever I can. Fast to heat up, convenient to stick the bowl in the dishwasher afterward!

Of course, you can go back to the stove top method if you want. Either way, you get a delicious, chewy brownie packed with chocolate flavor plus a crunch.

PrintBready or Not Original: Cocoa Nib BrowniesThis recipe results in a luscious brownie with an extra crunch and flavor boost courtesy of cocoa nibs.Course Dessert, SnackCuisine AmericanKeyword brownies, chocolate, cocoa nibsAuthor Beth CatoEquipment9×13 dishbig microwave-safe bowluneven spatulaIngredients1 cup unsalted butter 2 sticks10 ounces bittersweet chocolate chips1 3/4 cups white sugar4 large eggs room temperature1 1/2 teaspoons vanilla extract1 1/4 cups all-purpose flour1/4 teaspoon kosher salt1/4 cup cocoa nibs plus 1 TbInstructionsPreheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray or butter.In a big microwave-safe bowl, in short bursts melt together the butter and 1 1/4 cups of the bittersweet chocolate chips, stirring well between each pass, until everything is melted together and smooth.Whisk sugar into the chocolate. It’s okay if it still looks somewhat grainy. Beat in the eggs and vanilla, following up with the flour and salt. Once no streaks of white remain, fold in the last 3/4 cups of chocolate chips.Pour batter into the pan and use an uneven spatula to spread it to corners. Sprinkle the cocoa nibs evenly all over the stop.Bake for 25 to 28 minutes, until a toothpick stuck in the center comes out clean. Set out to cool completely. Use the foil to lift the contents onto a cutting board, and slice into pieces. Store in a sealed container at room temperature for up to 3 days.OM NOM NOM!