Category: Desserts, Sweets

Ingredients

• 2 cups (288 g) 70% Large Chocolate Chips
• 1 cup (220 g) unsalted butter, plus more for the pan
• 2 cups (400 g) sugar
• 4 large eggs
• 1 ½ tsp (6 g) vanilla extract
• 1 cup + 2 Tbsp (135 g) all-purpose flour
• ¼ tsp (1 g) kosher salt
• ½ cup + 1 Tbsp (68 g) Cocoa Nibs

Instructions

1. Preheat the oven to 350°F (176.7°C). Butter or spray a 9 × 13-inch standard baking dish.

2. Place 1 ¼ cups (170 g) of the CHOCOLATE and the BUTTER in a large heatproof bowl set over a pot of simmering water. Melt chocolate and butter completely, stirring occasionally. Remove bowl from the pot and set aside to cool.

3. Add the SUGAR to the chocolate-butter mixture, whisking vigorously to combine. The mixture may look grainy and separated — this is okay! Add the EGGS and VANILLA, and whisk until the batter starts to pull away from the side of the bowl.

4. Using a spatula, fold the FLOUR and SALT into the mixture until no streaks of flour remain. Stir in the remaining ¾ cup (118 g) of chocolate. Pour the batter into the prepared pan and use a spatula to distribute it evenly and smooth it.

5. Sprinkle the NIBS on top, and bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool the brownies in the baking pan. For clean, straight edges, refrigerate them in the pan for several hours, and then cut them into 2-inch by 2-inch squares with a sharp knife.

Notes

Yields 24 brownies. These will keep in a tightly covered container for several days.