My chocolate fix of the week
Actually the fix run a bit longer, I believe it’s been one and half week now. Oh…I craved chocolate since the beginning of this month. Finally had a time to make this brownie recipe on Friday. It’s so good that I made them again earlier this week, especially since the nib nougatine recipe yields enough for two batches of brownies. The nougatine adds interesting texture as well as depth to the taste. It’s sticky and bittersweet and very chocolaty. The brownies are quite fudgy and as it sits it will develop much more stickiness due to the praline melting in it.
What a clever idea to add nib nougatine to the regular, plain brownies! I gave compliments to the author of the Luscious Chocolate Desserts book, Lori Longbotham, for the recipe and let me fall in love with the brownies all over again. This feels like the snack for the adults, but I didn’t forget a glass of milk to go with it 
Nib Nougatine
Makes about 8 ounces
1/3 cup cocoa nibs
3/4 cup sugar
1/3 cup water
1/4 cup light corn syrup
Pinch of salt
Generously butter a 9-inch square baking pan. Sprinkle the cocoa nibs evenly in the pan.
Heat the sugar, water, corn syrup, and salt in a small heavy saucepan over medium heat, stirring, until the sugar is dissolved. Increase the heat to high and bring to a boil, washing down the sides with a damp pastry brush if you see any sugar crystals forming. Boil, without stirring, until the sugar mixture turns a dark golden brown—it should register 320 degree to 330 degree F on a candy thermometer—continuing to wash down the sides of the pan with a damp pastry brush if necessary.
Immediately remove the saucepan from the heat and carefully pour the caramel over the nibs: try pouring it in even parallel lines and then carefully and gently shake the pan to distribute it as evenly as possible. Let the nougatine cool in the pan on a wire rack until set.
Break the nougatine into pieces, or transfer to a plastic bag and crush with a rolling pin. Or pulse in a food processor to 1/4-inch pieces; then, if desired, continue to process until the praline is pulverized to a powder.
Nib Nougatine Brownies
Makes 24 brownies
1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate, chopped
1 3/4 cups sugar
4 large eggs
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup crushed Nib Nougatine
Position a rack in the middle of the oven and preheat the oven to 350 degree F. Butter a 9-by-12-inch baking pan. Line the bottom with a piece of aluminum foil large enough to overhang the long sides by at least 1 inch, and butter the foil.
Melt the butter with the chocolate in a heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth. Remove the bowl from the heat and set aside.
Beat the sugar and eggs in a medium bowl with an electric mixer on medium-high speed for 3 minutes, or until thick and pale. Beat in the vanilla and salt. With a whisk or a rubber spatula, gently fold in the chocolate mixture just until blended. Sift the flour and cocoa over the chocolate mixture and fold in just until blended. Fold in 1/4 cup of the nib nougatine.
Transfer the batter to the prepared pan, spreading it evenly with a rubber spatula. Top with the remaining 1/4 cup nougatine. Bake for 30 to 35 minutes, until a wooden pick inserted in the center comes out sticky with just a few crumbs clinging to it, but is not wet; do not overbake. Let cool completely in the pan on a wire rack.
Lift up the edges of the foil, and transfer the brownies to a cutting board. Discard the foil. Cut the brownies lengthwise into 4 strips, then cut each strip crosswise into 6 bars.
Source: adapted from Luscious Chocolate Desserts by Lori Longbotham
kayak browniess yaa…kayaknya enak buat dessert….:D apalagi aku doyan cake yang ga spongy
lah…ini emangnya brownies Sye! hahahah… cuma ditambahin nougatine/praline gitu.
Comment by elsye — September 24, 2008 @ 8:54 pm
Eliza,
Wow, Yummy sekali dear! I wouldn’t mind having them all (greedy…)
I have an award for you waiting @ http://elrascooking.blogspot.com/2008/09/my-3rd-award.html
Do check it out if you have time! Cheers.
i don’t mind if you’re greedy, especially if you live near me, you can help me finish the brownies
i’m coming over!
Comment by elra — September 24, 2008 @ 11:20 pm
Eliza, it is one of the most tempting and interesting brownie recipes I come across. Your gorgeous brown is the best proof of the success of this recipe
thanks Gattina, it sure cured my chocolate craving!
Comment by gattina — September 25, 2008 @ 5:51 am
I really like the nougatine idea! Looks like you did full justice to it!
he he…i agree, i surrendered myself fully to the chocolate temptation
Comment by Anita — September 25, 2008 @ 7:57 am
resep nougatine-nya contek ya, Liz..
silahkan Min…
Comment by mindy — September 25, 2008 @ 4:53 pm
You made me drool at these! Eliza!
awww…sorry Pei Lin!
Comment by Mrs Ergül — September 26, 2008 @ 1:26 am
Really really luscious and luxurious
uh-huh, tigerfish, they really are!
Comment by tigerfish — September 26, 2008 @ 3:50 am
these look absolutely delicious! YUM!
thanks for leaving a comment, they were good!
Comment by megan — September 26, 2008 @ 8:57 pm
Wow, you’re a sugar mistress! Your nougatine looks amazing!
thanks Mari!
Comment by Mari — September 30, 2008 @ 3:01 pm