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Chocolate-chip-donut
 

BAHIBÉ DOMINICAN BROWNIES

Original recipe by Valrhona Pastry Chef Sarah Tibbetts.
Category: Bars & Cookies
Difficulty: Low
 

INGREDIENTS

Calculated for six servings

½ cup butter (plus additional for pan)
2 cups 
sugar
2 Tbsp 
corn syrup
6 ea eggs
3 tsp 
vanilla extract
½ Tbsp espresso powder
2 cups 
BAHIBÉ 46% CHOCOLATE (melted)
2 cups flour
 tsp salt
¼ cup VALRHONA COCOA POWDER
⅜ tsp baking powder
2 cups 
macadamia nuts (lightly toasted)
¼ cups BAHIBÉ 46% CHOCOLATE (chopped*)

*Chop chocolate before measuring.

 
 

INSTRUCTIONS

Batter:
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature butter and sugar and beat on medium speed until light and fluffy. 
  • Add the eggs, one at a time, beating well after each addition. Add the corn syrup, followed by the vanilla and espresso. Mix thoroughly then add the melted BAHIBÉ 46% CHOCOLATE
  • Combine the dry ingredients and add them in two parts. Finish by adding the chopped nuts and BAHIBÉ 46% CHOCOLATE. Remove from mixer and stir with a spatula to ensure at homogenous batter. 
  • Pour into a buttered 9x13” pan and bake at 350ºF for 45-50 minutes, or until a skewer placed in the center comes out clean. Cool completely before cutting into portions. 

 

*Chef’s note:  for a smaller batch, recipe can be cut in half and baked in an 8x8” or 9x9” pan depending on desired thickness. Adjust baking time as needed.