Cranberry Cacao Nib Brownies
Submitted by trey stone from Norris Electric Cooperative
Ingredients:
nonstick cooking spray
2 sticks unsalted butter
8 ounces bittersweet chocolate chips
4 eggs
1 cup granulated sugar
1 cup dark brown sugar
2 teaspoons vanilla extract
½ teaspoon kosher salt
1 cup all purpose flour
1 cup fresh or frozen cranberries
⅓ cup plus 1 tablespoon cacao nibs, divided
Directions:
-Heat the oven to 350° F. Grease a 9×13 baking pan with cooking spray. Line the pan with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides; spray the parchment with cooking spray.
-In a medium saucepan, melt butter and chocolate chips, stirring often, over medium-low heat. Cook, stirring until melted, about 5 minutes. Remove from heat; set aside and let cool.
-Whisk the eggs in a large bowl. Add sugar, brown sugar, vanilla, salt, and chocolate mixture; stir to combine. Gently fold in flour, cranberries, and ⅓ cup cacao nibs. Do not overmix. Spread the batter into the prepared pan and scatter the top with remaining nibs. Bake until a toothpick comes out clean, about 40 minutes. Cool completely in pan.
