Nibby Bittersweet Chocolate Brownies

Brownies are a rare guest on this blog. I'm not entirely sure why, since I completely love them, but let's just say that it's tough work finding a recipe that lives up to the glorious boxed brownies of my childhood. Even to this day, the Duncan Hines box photos are so dang alluring; the brownies always have that perfect crackled top crust! And they look so fudgy! And they're photographed in a heaping stack! That ridiculously chocolate pudding packet brownie is the one that I want, and this ditty from Alice Medrich is pretty spot-on to my idea of perfect.

Even if you're anti-nuts-in-brownies—I am too—consider giving the cacao nibs a whirl. Walnuts sure don't have a place in the brownie of my dreams, but the nibs add a fun amount of chocolatey crunch to an otherwise deeply fudgy and soft brownie; you won't go wrong either way. Bonus: after that behemoth pork pie from earlier this week, a one-hour, two-bowl recipe is a most welcome thing.

 
Nibby Bittersweet Brownies
Adapted from Alice Medrich, Pure Dessert

Check out Apt. 2B Baking Co. for a completely gorgeous photo of her nibby brownies. Mine don't do the total fudginess as much justice as does hers!

8 ounces chopped bittersweet chocolate
3 ounces unsalted butter, cut into pieces
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
heaping 1/4 teaspoon flaky sea salt
1/3 cup plus 1 Tablespoon all-purpose flour
3 to 4 tablespoons cacao nibs, optional, divided
Couple pinches of flaky salt to sprinkle on top, optional

1.  Preheat oven to 350 degrees F, and line the bottom and sides of an 8” x 8” or 9” x 9” pan with foil and grease lightly with butter.

2.  Put the chopped chocolate and butter in a medium heatproof bowl over a saucepan of simmering water. Stir occasionally until the chocolate and butter are completely melted. Set aside to cool somewhat. In a separate medium bowl, whisk together the sugar, eggs, vanilla and salt until the mixture is lighter in color, about three minutes (excellent arm workout!), or with a handheld mixer on medium, about two minutes.

3. While whisking, slowly pour the melted chocolate mixture into the eggs. Whisk to combine, then fold in the flour and two tablespoons of the cacao nibs. Pour the batter into the prepared pan and sprinkle with the remaining one or two tablespoons of cacao nibs and flaky salt if desired. Slide into the oven and bake until a toothpick inserted into the brownies comes out clean, 25 to 30 minutes (mine took 35, but start checking at 20 minutes anyway). Cool completely before cutting into squares; I added more sea salt once they were cooled. These brownies tasted the most chocolately on day two, right out of the fridge (with some coffee!).