This calls for a 10 x 15 pan and I don’t quite have one that size, since it is an odd shape. I do have a roasting pan that is 11 x 15, so I used that. It’s a little larger in size, so my bars are about 9% shorter than the recipe suggests. A 9 x 13 pan would have bars about 22% taller. I prefer thinner bars to thicker ones, personally.
I used the Tcho Roasted Cacao “Citrus” Nibs in the recipe. I omitted the customary nuts in favor of nibs because of the extra chocolate flavor it adds, in addition to the texture.
This time, these really needed extra time to mellow out before they were tasty. After 1 day, they were okay, they got better by day 2 and 3, but they took until day 4 or 5 to really come into their own and be crave-able. I’m not sure what took so long this time.
Adapted from The Great Book of Chocolate by David Lebovitz who notes this recipe came from Flo Braker
11 Tbl (about 1 1/3 sticks) [150 grams] unsalted butter, melted and cooled
1 pound [450 grams] light brown sugar
3 large eggs
2 3/4 cups [385 grams] all-purpose flour
2 1/2 tsps baking powder
1/2 tsp salt
2 cups [280 grams] semisweet chocolate chips
110 grams roasted cacao nibs
1. Adjust the rack to the lower third of the oven and preheat to 325 F
2. Butter a 10 x 15 x 1 inch (25 x 38 x 2.5 cm) baking pan.
3. In a large bowl, mix the butter, brown sugar and eggs, making sure to break up any lumps of brown sugar
4. In a separate bowl, sift together the flour, baking powder, and salt.
5. Mix the dry ingredients into the wet mixture, then stir in the chips and nibs.
6. Spread the batter into the pan as evenly as possible. (It will be sticky)
7. Bake for 20 minutes, or until deep golden brown. Remove from the oven. Let cool a few minutes, and then cut into 24 bars while still warm.
Although you will find it hard to resist eating all of these right away, Flo insists that the bars actually improve after a few days when stored at room temperature in an airtight container.