Cocoa Nib And Almond Crunch Brownies
Decadent fudgy brownies with a sophisticated texture contrast, featuring the subtle bitterness of cocoa nibs and the nutty crunch of toasted almonds. This elevated dessert is perfect for chocolate lovers seeking a gourmet twist.
Ingredients
Ingredients
- 0.5 cup unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 0.75 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder sifted
- 0.25 tsp salt
- 0.25 cup cocoa nibs
- 0.25 cup almonds chopped and toasted
Notes
Storage: Keep brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. They can be frozen for up to 2 months; thaw at room temperature. Make-ahead: Prepare the batter up to a day ahead, cover, and refrigerate; bring to room temperature before baking. Substitutions: Use coconut oil for butter for a dairy-free version; replace almonds with walnuts or pecans. Serving: Enjoy slightly warm or at room temperature, optionally with a dusting of powdered sugar or a scoop of vanilla ice cream.