Bean-to-Bar Brownie Recipe
Our favorite bean to bar recipe is from Megan Giller of Chocolate Noise. These craft chocolate brownies bring an extra layer of decadence by using real chocolate, and are best served fresh from the oven for a warm and goo-y bite.
Recipe:
Makes 24 very rich brownies
Ingredients
1 cup chopped 72% Pure Dark Single Origin Ghana chocolate (Our 72% Uganda and Tanzania also work really well in this recipe)
12 Tbs. cubed butter
1 tsp. vanilla extract
3 eggs
1 1/3 cup sugar
1 cup plus 2 Tbs. all-purpose flour
a pinch of salt
1 1/4 cup 70% chocolate chips
Directions
1. Preheat oven to 325° F.
2. Melt chocolate and butter in a medium-sized bowl over a pan of simmering water.
3. In a second bowl, whisk the vanilla, eggs, and sugar. Once combined, add to the chocolate mixture.
4. Fold in the flour and salt.
5. Fold in chocolate chips.
6. Pour onto parchment or silicon-lined sheet tray (11 x 8 inches).
7. Bake for 14 to 16 minutes, turning the sheet tray halfway through baking.
We used this recipe to make Pure Dark Single Origin brownie bites by pouring the batter into mini-muffin tins instead of a single tray and oh were they delicious!
