Momma Told Me: Like a tall cup of coffee.
If you've ever heard the flirty phrase, "Tall, Dark, and Strong" in reference to coffee and men, then you'll know exactly where I'm going with today's recipe. Chocolate, much like coffee, actually has a lot in common. In fact, there are many cultures where cacao beans have long been roasted and served as beverages at times of festival and to guests of great honor. And Cacao Nibs, the coffee bean of chocolate is are widely regarded as nature's chocolate chip.
Nibs, dried and fermented cacao beans are rich in bitter cacao flavor and have a wonderful nutty crunch that is extremely addictive to an elevated palette. You can't call yourself a true chocolate lover without having tried Cacao Nibs at some point.
But Cacao Nibs aren't for everyone. They truly have a much more Earthy, 'raw cocoa' flavor that is quite reminiscent of coffee with nutty notes and textures. They're playful crunch and snap makes them a wonderful addition to any recipe when seeking texture.Since they are typically bitter you will often want to use a Sweet Nib product when baking, or consider replacing nuts in a recipe for plain raw nibs. Personally, I enjoy sprinkling sweetened nibs directly onto a scoop of Vanilla Bean ice cream!
What Daughter Says: True chocolate flavor is intense, rich, and full of origin flavors. Nibs are the flavor chocolate is steeped in.
Tall, Dark, and VEGAN Nib Brownies
****Click here for the printable Vegan Nib Brownies recipeIngredients:
1/2 C Earth Balance Vegan Butter
1 C Granulated Sugar
1/3 C Unsweetened Dark Cocoa Powder
4oz Dairy Free Dark Baking Chocolate (**See our best Vegan suggestions at the bottom)
1/4 TSP Salt
1/2 TSP Vanilla Extract
2 TBS White Vinegar + 2 TSP Baking Soda (2 Egg Substitute)
1/2 C All Purpose Flour
1/2 C Sweetened Cacao Nibs ***
Preheat Oven to 325F
1. Line an 8" x 8" baking dish with parchment paper.
2. In a small saucepan over medium heat combine Vegan butter, sugar, cocoa, chocolate and salt. Stir constantly to ensure everything melts evenly. When well combined remove from heat and stir in vanilla. Allow to cool for 5 MINS.
3. Pour the egg substitute mixture into the chocolate mixture and beat by hand to combine well. Stir in flour just to mix. Gently stir in cacao nibs. Pour into prepared baking dish, gently smoothing to edges with a spatula. The mixture will be thick, wet, and sticky.
4. Bake for 30-35 MINS, until a toothpick inserted comes out dry. Do not overcook- some crumbs are fine so long as the toothpick is dry. Allow to cool in pan 10 MINS then lift to remove and cool on wire rack for another 10-15 MINS. Cut, serve, and enjoy.
**Lindt Excellence Dark Chocolate in 90% or 99%, Ghirardelli Chocolate Intense 72% Dark Chocolate Bar, or Trader Joe's Pound Plus Bars in 72% Dark Chocolate
***For a little extra sweetness try Sweetriot's 70% Dark Chocolate Covered Cacao Nibs