Cacao Nib Brownies - Fred Whitlock, The Good Gourmet

Cacao nibs are simply the raw cacao beans from which chocolate is made which have been crushed.  While it is common to use nuts to add texture to brownies, we like using the raw material of chocolate itself as a crunchy addition to this dessert.  We've also used the very rich bittersweet Apamate chocolate from El Rey so these brownies are quite rich.  You may have difficulty finding cacao nibs in the supermarket.  Just call us and we'll send you some.

Ingredients

1 cup softened unsalted butter, softened.
4 oz. El Rey Apamate chocolate (73.5% Cacao)
2 cups sugar
1 tsp vanilla extract
3 eggs
1 cup flour
1/2 tsp salt
4 oz. caco nibs  

Preheat oven to 350.  Butter and flour a 13X9 baking pan (hint cocoa powder blends color better than flour in this application)

Melt chocolate and 1/2 the butter in a small sauce pan and set aside to cool.  Place remaining margarine, sugar and vanilla in a mixing bowl, combine and then beat for about 2 minutes.  Add eggs one at a time and beat for about 10 seconds after each.

Add chocolate/butter mixture and combine.  Add flour, salt and cacao nibs and beat until well blended.  Pour batter in greased baking dish and bake for 35-40 minutes until a toothpick piercing the center comes out dry.  Cool well on a cooling rack before cutting and serving.