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Cacao Nib Brownie Recipe

These Tanzanian Chocolate Brownies are filled with delicious crunchy nibs, are super quick to whip up and gluten-free. Why not mix it up by adding a swirl of grape or cherry jam for a marbled look and fruity punch? If adding this step, do so before sprinkling the nibs!

Ingredients

  • 110g unsalted butter, plus more for greasing the pan
  • 170g favourite dark chocolate (Kokoa Kamili, Tanzania is the flavour profile this recipe was tested with)
  • 150g caster sugar
  • 2 whole eggs
  • 2 tbsp natural cocoa powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp smoked salt (can substitute for Kosher or Himalayan)
  • 55g oat flour
  • 30g cacao nibs
  • (optional: 60g oat milk chocolate, and 75g jam)

Method

  1. Lightly grease and flour an 8″ x 8″ (20 x 20cm) aluminium square pan. Line with foil folded over the pan’s edges for easy release. 
  2. Preheat oven to 350F/175C. 
  3. Prep butter and chocolate for a bain-marie; melt, stirring often – watch that it doesn’t get too hot or burn. Remove from the stove and allow to cool to room temperature.
  4. In a clean bowl whisk together the sifted oat flour, cocoa powder and salt.
  5. In another bowl – hand whisk the eggs, sugar, and vanilla extract until incorporated, smooth and slightly airy. Slowly combine the wet egg mixture to the dry ingredients. Then stir in the chocolate mixture to form a homogeneous batter. If you’re feeling extra chocolate-y, gently fold in an extra 60g oat milk chocolate to the batter.
  6. Pour into the prepared pan, smooth the top and sprinkle with the cacao nibs.
  7. Bake for 25-30 minutes. Cool the pan completely on a baking rack. 
  8. It will be very tempting, but try to wait to cut into these brownies, when they firm up and the chocolate has hardened – otherwise they may crumble. Happy #craftchocolate baking!

This recipe was kindly provided by Lauren, founder of WKND Chocolate and the Well-Tempered Podcast. Lauren is dedicating to giving a voice to female chocolate maker, growers and pioneers in the chocolate industry and through community-led digital content, she creates a space for all voices to come together and be welcome.

This recipe is a part of the Great #ChocolateBakeoff! For the next few weeks, we at Cacao Magazine want you to bake your signature chocolate bake using your favourite chocolate and join us for The Great Chocolate Bake Off! ⁠

Post it on Instagram using the hashtag #ChocolateBakeoff and tag us (@readcacao). We’ll be sharing all recipes in our stories and post our favourite recipes on the website! We’ll share which chocolate you used so people interested in the recipe can help support the chocolate makers.⁠

At the end of all of this, we’ll put the recipes to a peoples vote – the overall favourite recipe will win a year’s worth of Cacao Magazine’s (starting with Issue 3)!

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