Cocoa nibs as a baking ingredients are relatively new. Nibs are cocoa beans that have gone through fermenting, roasting, crushing, and skinning processes, and are what is usually used to make chocolate. Mixing the batter by adding the liquid to the brown sugar prevents having lumps of undissolved brown sugar in the brownies.
Makes one 9 x 13 in pan of brownies, about 24 2-inch squares
8 ounces (2 sticks) unsalted butter, cut into 12 pieces
9 ounces bittersweet (not unsweetened) chocolate, cut into 1/4-inch pieces
1 1/4 cups dark brown sugar, firmly packed
4 large eggs
1/2 teaspoon salt
3/4 cup granulated sugar
3 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 cup cocoa nibs, divided
One 9 x 13 x 2-inch pan lined bottom and sides with buttered foil
Set a rack in the middle level of the oven and preheat to 350 degrees. Put the cut-up butter into a medium saucepan and place over medium heat. Let the butter melt, stirring 2 or 3 times, then allow it to bubble for about 10 seconds. Remove the pan from the heat and add the chocolate. Gently shake the pan to submerge the chocolate in the hot butter and set aside for a few minutes so that the chocolate melts. Use a small whisk to mix smooth. Place the brown sugar in the bowl of an electric mixer. Beat in one egg on lowest speed using the paddle attachment. Add the remaining eggs, one at a time, beating smooth after each addition. Add the salt, sugar, and vanilla and beat smooth. Remove the bowl from the mixer and use a large rubber spatula to mix in the chocolate and butter mixture. Mix in the flour, followed by half the cocoa nibs. Scrape the batter into the prepared pan and smooth the top. Scatter the remaining cocoa nibs on the batter. Bake the brownies until they are firm, but still very moist in the center, about 30 minutes. Cool the brownies in the pan on a rack. Wrap the pan in plastic wrap and refrigerate the brownies for several hours or overnight before attempting to cut them – they are very moist. You might need to heat the bottom of the pan briefly over low heat to unmold the brownies, then invert them to a cutting board and peel away the foil.
Serving: Use a sharp serrated knife to trim the edges and cut the brownies into 2-inch squares. Serve them alone or topped with ice cream.
COCONUT PECAN CHOCOLATE CHUNK BARS
Coconut in all forms is a favorite of mine and these bars combine it with a buttery pastry base and pecans and bittersweet chocolate chunks. Of course you can use chocolate chips, but the chocolate chunks allow you to use a better quality chocolate in the topping. Makes one 9 x 13 x 2-inch pan of cookies, about 24 2-inch squares
DOUGH
1 1/2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
1/2 teaspoon baking powder
1/4 teaspoon salt 6 ounces (1 1/2 sticks) unsalted butter, softened
1/2 cup sugar
TOPPING
1 1/4 cups light brown sugar, firmly packed
4 large eggs
2/3 cup granulated sugar
2 teaspoons vanilla extract
One 7-ounce bag sweetened shredded coconut
2 cups (about 8 ounces) pecan pieces, coarsely chopped
12 ounces bittersweet (not unsweetened) chocolate, cut into 1/4 to 1/2-inch pieces
One 9 x 13 x 2-inch pan, buttered and lined with buttered parchment or foil
Set a rack in the lowest level of the oven and preheat to 350 degrees. For the dough, stir together the flour, baking powder, and salt and set aside. Beat the butter with the sugar in an electric mixer with the paddle attachment on medium speed, until soft and light, 2 or 3 minutes. On lowest speed, beat in the flour mixture, scraping bowl and beater with a rubber spatula and continuing to mix until the dough is smooth. Remove the bowl from the mixer and scrape the dough into the prepared pan. Press the dough down evenly with the palm of your hand. Bake the dough until it has set and is beginning to color, about 15 minutes. Set the pan on a rack. While the dough is baking, prepare the topping. Place the brown sugar in a large bowl and use a large rubber spatula to work in the eggs, one at a time, stirring smooth after each addition. Stir in the granulated sugar and vanilla, then fold in the coconut, and pecans. Use a small strainer to sift away the dust formed by chopping the chocolate, and fold the chocolate chunks into the topping. Scrape the topping onto the dough, using a small offset spatula to spread the topping evenly on the dough. Bake until the filling is set and nicely colored, about 20 to 25 minutes. Cool in the pan on a rack. Lift the slab of baked dough out of the pan to a cutting board before it has cooled completely and cut the slab into 2-inch squares.
Storage: Keep these at room temperature if you are serving them within a day. If not, wrap and freeze and defrost and bring to room temperature before serving.
The Steve Malzberg Show - August 27, 2008 - Hour 1
Steve Malzberg is LIVE from the DNC in Denver, where he battles Army vet Rafael Noboa Rivera, who says John Murtha had every right to call our Marines "cold-blooded killers."
