Ingredients
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 2 ounces El Rey Gran Saman dark chocolate (70 percent cacao) or Scharffen Berger dark chocolate (70 percent cacao), finely chopped
- 3 ounces El Rey Bucare dark chocolate (58.5 percent cacao), finely chopped
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 eggs, lightly beaten
- 1 tablespoon dark rum
- 1 teaspoon pure vanilla extract
- 1/2 cup plus 1 tablespoon unsifted all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup unsweetened medium flaked coconut or 1 cup fresh coconut, grated on the medium side of a box grater
- 1/2 cup (1 1/2 ounces) unsalted roasted cashews, coarsely chopped
- 1/4 cup finely chopped cacao nibs
Directions
Place a rack in the lower third of the oven and preheat to 350 degrees F.
In a small saucepan over low heat, melt the butter with the chocolate. Remove from the heat and stir in both sugars. Pour into a large mixing bowl and set aside to cool for about 5 minutes.
Add the eggs, rum, and vanilla, stirring just until blended. Stir in the flour and salt, then the coconut, cashews, and cacao nibs.
Spread the batter in a greased 9 x 9-inch baking pan. Bake for 22 minutes. Cool thoroughly before cutting into 16 squares, each about 2 1/4 x 2 1/4 inches.
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By Tibia
Eugene, OR, Uni...
on November 16, 2004
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This is an excellent recipe! The combination of the cacao nibs, coconut and cashews provides a nice level of texture in this brownie. I don't have a 9"x9", so I used an 8"x8" and increased the cooking time to approximately 30-40 minutes.
By smav654
Durham, NC
on June 23, 2004
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This recipe doesn't exactly work. After following the recipe exactly and baking for the recommended 22 minutes, I touched the top lightly and it seemed okay so I took it out and let it cool. Two hours later when I tried to cut into it I realized it was not at all done. So reheated the oven to 350 and baked another 30 minutes; (might not required this much time if just left in. After it came out and cooled the second time, the edges--about 1" all around the perimeter--were overdone & hard, but the rest was fine. I also wonder about the large amount of sugar and small amount of flour. Seems to need some tinkering, which I'll probably try since it does have good flavor...fabulous ingredients so it's delicious but extremely rich.
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