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Cocoa Nib Brownies
MAKES ONE 9-BY-13-INCH
PAN
Active: 40 min. • Total: 1 hr. 10 min.
This dense and fudgy brownie,
adapted from the Dandelion
Chocolate cookbook, Making
Chocolate, contains coarsely
chopped chocolate chunks,
which melt on the inside, and
crispy cocoa nibs on top.1 cup (8 oz.) unsalted butter,
plus more for greasing
10 oz. bittersweet (60–
70 percent) chocolate,
coarsely chopped (2 cups),
divided
1¾ cups (14 oz.) sugar
4 large eggs
1½ tsp. pure vanilla extract
1¼ cup (6½ oz.) all-purpose
flour
¼ tsp. kosher salt
½ cup plus 1 Tbsp. (2½ oz.)
cocoa nibs
1 Position a rack in the center of
the oven, and preheat to 350°F.
Butter a 9-by-13-inch baking pan,
and line the bottom and two long
sides with parchment paper.
2 In a me dium pot, add enoug h
water to reach an inch or two up
the sides. Set a medium bowl
on top. ( T he bot tom of the bowl
should not touch the water.) Bring
the water to a boil. Add the but-
ter and 1¼ cups (6¼ ounces) of
the chocolate to the bowl, and let
cook, stirring and scraping down
the sides frequently, until com-
pletely melted. Remove the bowl,
and set aside to cool slightly,
about 10 minutes.
3 Vigorously whisk the sugar
into the chocolate mixture. (The
mixture may look grainy and sep-
arate. That’s okay.) Add the eggs
and vanilla, and whisk until the
bat ter sta r ts to pull away from
the sides of the bowl. Using a
spatula, fold the flour and salt
into the mixture just until no
streaks of flour remain. Stir in the
remaining ¾ cup chocolate.
4 Pour the bat ter into the pre -
pared baking pan, using a spatula
to evenly distribute the batter
and smooth the surface. Sprinkle
the nibs evenly over the top, then
bake until a toothpick inserted
into the center comes out clean,
25–30 minutes. Remove and
let cool almost completely in
the pan before using the parch-
ment paper to lift and transfer the
brownies to a cutting board. Cut
into squares and serve warm or at
room temperature. Store for up to
3 days in an airtight container.TREATSHot fudge is the easiest thing
in the world to make, and it is
leaps and bounds better than
the packaged stuff. Be sure it’s
warm and fully smooth before
drizzling atop ice cream.
2 cups heavy cream
¼ cup light corn syrup
2 Tbsp. plus 2 tsp. light
brown sugar
8 oz. bittersweet
chocolate (60–70
percent), finely chopped
½ tsp. kosher salt
1 In a medium pot over
medium heat, add the heavy
cream, corn syrup, and brown
sug a r. B ring just ba rely to
a boil, whisking occasion-
ally to dissolve the syrup and
sugar. Add the chocolate and
salt, and whisk continuously
until the chocolate is com-pletely melted and the mixture
returns to a low boil, looks
glossy, and thickens slightly,
about 3 minutes. Turn off the
heat, and let the mixture cool
slightly.
2 Use immediately, or trans-
fer to a n a ir tig ht ja r, cover, a nd
refrigerate for up to 2 weeks
before using. To remelt refrig-
erated hot fudge, heat it
gently in a small pot over low
heat, or uncover and warm the
jar in the microwave, stirring
every 15 seconds or so, until
smooth and pourable.TOPPINGPerfect Hot
Fudge
MAKES 3 CUPS
Total: 20 min.