Nib praliné brownies + a new band (at least new to me)

Days ago, while looking for good haircuts for fine hair (something that would make me look like I have tons of hair, which unfortunately is not true) I ended up on this lovely website and watching one of the videos I was introduced to “Foster the People” – I got hooked and can’t stop listening to their songs, especially “Helena Beat” and “I Would Do Anything For You”. Such a nice discovery.

I’m not usually that good to remember where and when I first found things, but I am quite sure that cocoa nibs were introduced to me by Alice Medrich; here the nibs are turned into a delicious praliné and then folded into brownie batter, and that alone made me drool when I read the recipe. The praliné recipe, however, yielded twice as much as the amount called for to be used in the brownies, but I went on and used the whole batch anyway – some of the caramel melted and formed a layer on the bottom of the brownies and that made slicing a little bit harder. Now it’s up to you: you can either follow the recipe below and use only ½ cup total of praliné in your brownies or you can go crazy like I did and caramelize the heck out of your bars – just make sure you have a sharp knife around. :D

Nib praliné brownies
slightly adapted from the adorable Luscious Chocolate Desserts

Nib praliné:
1/3 cup (40g) cocoa nibs
¾ cup (150g) granulated sugar
1/3 cup (80ml) water
¼ cup light corn syrup
pinch of salt

Brownies:
1 cup (2 sticks/226g) unsalted butter
112g (4oz) dark chocolate, chopped – I used one with 53% cocoa solids
1 ½ cups (300g) granulated sugar
4 large eggs
2 teaspoons vanilla extract
½ cup (70g) all purpose flour
1/3 cup (33g) unsweetened cocoa powder
1/8 teaspoon table salt

Start with the praliné: line a large baking sheet with foil and butter the foil. Spread the cocoa nibs over the buttered foil.
Heat the sugar, water, corn syrup and salt in a small, heavy saucepan over medium heat until sugar is dissolved. Increase the heat to high and do not stir any longer. Cook the mixture until a dark golden brown caramel forms, washing the sides of the pan with a wet pastry brush to remove any sugar crystals – it should read 160-165°C (320-330°F) on a candy thermometer. Remove from the heat and immediately pour the caramel over the cocoa nibs. Set aside to cool completely, then break into pieces- for a finer texture, process in a food processor.

Makes about 1 cup (you’ll use half this amount in the brownies)

Brownies: preheat the oven to 180°C/350°F. Lightly butter a 20x30cm (8x12in) baking pan, line it with foil leaving an overhang on the two longest sides and butter the foil as well.
Melt the butter and chocolate together in a medium heatproof bowl over a saucepan of simmering water (don’t let the bottom of the bowl touch the water). Remove from the heat and cool for 5 minutes.
Beat sugar and eggs with an electric mixer until thick and pale, about 3 minutes. Beat in the vanilla. With a rubber spatula, fold in the chocolate mixture just until blended. Sift the flour, cocoa and salt over the mixture and fold gently. Fold in ¼ cup of the praliné.
Spread the batter into the prepared pan, then top with the remaining ¼ cup praliné. Bake for 30-35 minutes or until a toothpick inserted in the center of the brownie comes out sticky with just a few crumbs. Cool completely in the pan over a wire rack. Cut into squares to serve.

Makes 20