Bittersweet Baking Finalist #2: Yummy-Nib Brownies

updated May 3, 2019
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

Our second finalist! This was a no-brainer from the huge set of entries in our Bittersweet Baking contest.

The sheer amount and variety of chocolate in these brownies (plus our weakness for cocoa nibs) helped reader Sara’s entry; we all loved it. It includes Valrhona dark cocoa, cocoa nibs, and a heaping dose of chopped dark chocolate too! We were in a chocolate daze just reading the recipe.

Sara’s explanation of why her entry is bittersweet, and the whole recipe below, plus more photos…

(Image credit: Apartment Therapy)

Why this recipe is ultra bittersweet, in Sara’s words:

I think the crunch provided by both the chips and the cocoa nibs makes these brownies really special. The bittersweet-ness comes from both the Valrhona cocoa and the nibs (chocolate’s version of a roasted coffee bean). They’re perfect with a cup of coffee – I ended up having one for breakfast! (Maybe they’re bittersweet also because you want to eat a ton of them and can’t because you’d gain 25 pounds??)

Look at that pile of chocolate in the bowl below! Our guest judges will be announced next week and they’ll make all the final decisions. Good luck Sara!

See All Finalists
(Image credit: Apartment Therapy)

Yummy-Nib Brownies
Adapted slightly from the recipe on the back of the King Arthur Flour bag

1 cup unsalted butter
2 1/2 cups sugar (460 g)
1 1/4 cup Valrhona cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon pure vanilla extract
4 large eggs
1 1/2 cups (6 1/4 oz) AP flour
2 cups (12-oz bag) chocolate chips (the darker the better!)
1/2 cups cocoa nibs (I use Guittard)

(note on the measurements – I try to bake as much as possible using a scale, so I convert most of the recipes I use into grams – easier to double/triple/divide than using ounces)

Preheat the oven to 350F. Line a 9″ x 13″ pan with parchment paper so it comes up each of the shorter sides (butter the two other sides)

Melt the butter over low heat. Add the sugar and heat up both just until it’s just about to boil. This will give the brownies a crispy top crust. Transfer to a mixing bowl.

With a wooden spoon, stir in the cocoa, salt, baking powder and vanilla. Add the eggs one by one, beating until smooth and shiny. Add the flour, mix gently until it’s almost completely incorporated. Add the chips and the cocoa nibs until combined.

Pour into the prepared pan. Bake for 28-30 minutes. Brownies are done when the top is firm and slightly puffed and set on the edges.

Chill in the fridge (or outside if your fridge is like mine and it’s already stuffed!) until cool.