Here is the recipe for my Brownie99 brownies. I also have another
variation of this brownie recipe that I call Boost Brownie99. The
only difference in ingredients and process will be noted below.
Ingredients:
Prepare an 8-inch square metal baking pan. It is important to not use
a pyrex dish for this due to a process in the end which could lend the
pyrex dish to crack due to icing after the baking process is completed.
Line the metal baking pan with parchment paper. All this does is aide
in removing the baked brownies from the pan and help with uniform cooking.
Melt the butter together with the chocolate in a double broiler at low heat.
Or, you can do what I do and use a make-shift double broiler by placing a pot
in a large sauce pan filled with about an inch of water. Be sure to
have the heat on low or low/medium. Stir until smoothly integrated.
With a wooden spoon, mix in the sugar, vanilla and salt. Add the eggs
one at a time. Mix in the flour slowly. * This is where I would
normally have the Boost ingredient of ground coffee added along with the flour
mix. * Stir the mixture for at least a minute until the batter is smooth.
Pour the batter in to the 8-inch square metal baking pan. Use the wooden
spoon to help even it out in the pan. At this point in time is when I
sprinkle on the 3 tbsp. of chopped Cacao Nibs evenly throughout the surface
of the brownie mixture. Bake the brownies at 400 degrees for 20 minutes
or until the batter begins to come away from the sides of the pan. I have
lowered this baking time in a convection oven to about 15-16 minutes depending
on the oven.
Prepare an ice bath for cooling the pan after it is pulled from the
oven. Let cool in ice bath for 15 minutes.
Cut the brownies into 16 squares. Most importantly, ENJOY!
variation of this brownie recipe that I call Boost Brownie99. The
only difference in ingredients and process will be noted below.
Ingredients:
|
8 tbsp. / 1 Stick Unsalted Butter 6 oz. Scharffen Berger 99% Cacao Unsweetened Chocolate 1 1/4 cup White Granulated Sugar 2 tsp. vanilla 1/4 tsp. salt 3 Eggs 1/2 cup flour 3 tbsp. chopped Scharffen Berger Cacao Nibs 1 tbsp. Mild Ground Premium Coffee * * only if pursuing the Boost variation. :) |
Prepare an 8-inch square metal baking pan. It is important to not use
a pyrex dish for this due to a process in the end which could lend the
pyrex dish to crack due to icing after the baking process is completed.
Line the metal baking pan with parchment paper. All this does is aide
in removing the baked brownies from the pan and help with uniform cooking.
Melt the butter together with the chocolate in a double broiler at low heat.
Or, you can do what I do and use a make-shift double broiler by placing a pot
in a large sauce pan filled with about an inch of water. Be sure to
have the heat on low or low/medium. Stir until smoothly integrated.
With a wooden spoon, mix in the sugar, vanilla and salt. Add the eggs
one at a time. Mix in the flour slowly. * This is where I would
normally have the Boost ingredient of ground coffee added along with the flour
mix. * Stir the mixture for at least a minute until the batter is smooth.
Pour the batter in to the 8-inch square metal baking pan. Use the wooden
spoon to help even it out in the pan. At this point in time is when I
sprinkle on the 3 tbsp. of chopped Cacao Nibs evenly throughout the surface
of the brownie mixture. Bake the brownies at 400 degrees for 20 minutes
or until the batter begins to come away from the sides of the pan. I have
lowered this baking time in a convection oven to about 15-16 minutes depending
on the oven.
Prepare an ice bath for cooling the pan after it is pulled from the
oven. Let cool in ice bath for 15 minutes.
Cut the brownies into 16 squares. Most importantly, ENJOY!
