Ingredients

1 cup unsalted butter

2 cups brown sugar

5 ounces unsweetened chocolate

1/4 teaspoon salt

1 teaspoon baking powder

1 1/2 tablespoons pure vanilla extract

2 cups whole wheat flour

2 cups (12-oz bag) chocolate chips

3/4 cup cocoa nibs (I use Theo Cocoa Nibs)

1/4 cup raw large crystal sugar

Preparation

Preheat the oven to 350F. Line the bottom of a 10″ round pan with parchment paper. Butter the entire pan.

  1. Melt the butter in a saucepan over low heat. Add the sugar and heat until the mixture is just about to boil. This will give the brownies a crispy top crust. Add unsweetened chocolate and stir until melted. Transfer to a mixing bowl and cool slightly. (If you don’t let it cool enough, the chocolate chips will melt when you add them later!)

  2. With a wooden spoon, stir in the 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 1/2 cup of the cocoa nibs until combined.

  3. Pour into the prepared pan. Sprinkle remaining cocoa nibs and raw sugar evenly on top. Bake for 25-30 minutes. Brownies are done when the top is firm and slightly puffed and set on the edges. Let cool in pan completely before removing and cutting. Wonderful when served with a high quality vanilla ice cream or cold whipped cream.