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Extract from The Back in the Day Bakery Cookbook • By Griffith Day and Cheryl Day • Published by Artisan

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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00

The cocoa nibs give the brownie a crunchy yet tender texture.
Makes 12 large or 24 small brownies

For the people who fall into the “fudgy” camp when it comes to brownie devotion, this one leads that category with a serious ganache topping infused with chicory coffee. The cocoa nibs give the brownie a crunchy yet tender texture.

Credit: “Excerpted from The Back in the Day Bakery Cookbook by Cheryl Day & Griffith Day (Artisan Books). Copyright © 2012. Photographs by Squire Fox.”

Posted by Workman Published See Workman's 24 projects » © 2019 Cheryl Day / Artisan · Reproduced with permission.
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  • Step 1

    osition a rack in the middle of the oven and preheat the oven to 350°F. Lightly grease a 9-by-13-by-2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.

    To make the brownies: Set a large heatproof bowl over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), add the butter and chocolate, and stir frequently until melted and smooth.

    Remove the bowl from the heat, add the sugar, salt, and vanilla and stir until completely combined. Add the eggs one at a time, mixing well after each addition. Add the flour and stir until the batter is smooth, 2 to 3 minutes. Stir in the cocoa nibs.

    Pour the batter into the prepared baking pan and bake for 20 to 22 minutes. When the brownies are done, a slight crack will have formed around the edges. Remove the pan from the oven and let the brownies cool completely on a wire rack.

    To make the ganache: Combine the cream, butter, sugar, and salt in a large heatproof bowl, set it over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), and stir until the butter is melted. Add the chocolate and stir until the chocolate has melted and the mixture is completely smooth.

    Remove the bowl from the heat, add the coffee and vanilla, and stir until smooth. The ganache will thicken as it cools.
    To finish the brownies: Invert the brownies onto a baking sheet and remove the parchment. Pour the thickened ganache over the brownies, spreading it evenly with a spatula or a butter knife into a thick layer on top. Let the brownies stand until the ganache is completely set and sprinkle with fleur de sel if desired.

    Cut into squares. The brownies will keep in an airtight container at room temperature for up to 1 week.

    Tip: Cocoa nibs are seeds of the cocoa plant that are fermented, roasted, and then cracked and separated from the husks, leaving a crunchy texture and a subtle chocolate flavor. They make a great substitute for roasted nuts or chocolate chips in baked goods.

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