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Total Time: 45 minutes Makes: 12 Non-stick cooking spray 4 Tbsp. Henry's Market Unsalted Butter 1 oz. bittersweet chocolate 1 c. raw cane sugar 1/3 c. cacao nibs 1 c. unbleached flour 1/2 c. unsweetened cocoa powder 1/2 tsp. baking powder 1/4 tsp. salt 2 Tbsp. espresso or strong coffee 2 tsp. vanilla extract 1 Henry's Large Egg, plus 2 egg whites 4 Tbsp. water 1 Tbsp. Henry's Unsalted Butter 2 oz. unsweetened chocolate 1/2 c. powdered sugar Preheat oven to 350°F. Spray an 8x8 baking pan with non-stick spray. Melt butter with chocolate and sugar: set aside to cool. Place cacao nibs in a coffee grinder and pulse until chopped; set aside. Sift together flour with cocoa powder, baking powder and salt. Stir espresso and vanilla into melted chocolate mixture. Using a mixer, blend melted butter mixture with eggs, water and dry ingredients, until just mixed. Be careful not to over mix. Spread batter into baking pan. Spoon the batter into the prepared pan and sprinkle with cacao nibs. Bake 20 to 23 minutes. Allow to cool. Melt remaining butter with chocolate and whisk in powdered sugar, creating a frosting that can be drizzled. Place in a plastic bag and cut a small tip off one corner. Drizzle chocolate over cooled brownies. Nutrition Facts Per Serving, 1 brownie (57g): 190 calories (60 from fat), 6g total fat, 3.5g saturated fat, 0g trans fat, 30mg cholesterol, 85mg sodium, 33g carbohydrate, 2g dietary fiber, 23g sugars, 3g protein |
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