Story of Bean to Bar Nibs and Chocolate:
Bixby & Co. is the home of Maine’s first and only “chocolate maker,” crafting chocolate directly from cacao beans. We source our beans from organic farmers in the Caribbean,
Central and South America from countries such as the Dominican Republic, Haiti, Guatemala, and Belize. The farmers are committed to growing superior cacao beans and sustaining the rain forest. We follow the same steps that the ancient Mayans used to make their chocolate.
After sourcing, selecting and roasting the cacao beans, we then extract the “nibs” from the roasted beans. The nibs are ground into a thick chocolate liquid, which is the base for all chocolate products, including our single origin 70 percent dark chocolate Baking Chips. Nibs are chocolate in the purest form and considered a super food, chock full of vitamins, minerals, and antioxidants. The nibs can be added to the baking of cookies, scones, brownies, and other pastries to give a distinctive nutty flavor and mouth pleasing texture. Bixby & Co. is pleased to share our special brownie recipe with our own single origin baking chips and nibs as our secret ingredients in these artisanal Fudgy Chocolate Nib Brownies!
BIXBY & CO.
FUDGY CHOCOLATE NIB BROWNIES (ORGANIC)
4 ounces organic unsalted butter (one stick)
9 ounces organic 70 percent Bixby Bittersweet Bean to Bar Baking Chips
1 1/3 cups organic dark brown sugar (packed)
4 organic eggs at room temperature
1/2 teaspoon sea salt
2/3 cup organic cane sugar
1 Tablespoon organic vanilla extract
1 1/4 cups organic all-purpose flour
(make sure to level off the measuring cups)
1/2 cup organic Bixby Bean to Bar Cocoa Nibs
Preheat over to 350 degrees F
Line a 9” x 13” x 2” baking pan with parchment paper and rub with butter.
Place the stick of butter in a small saucepan on medium heat. After butter melts a few minutes, remove from heat and add the 70% baking chips, stir until the chocolate melts and the mixture becomes smooth.
Using a mixer, place brown sugar in the bowl, beat in the 4 eggs, one at a time.
Add the sea salt, cane sugar and vanilla extract until smooth.
Use a rubber spatula to mix the butter and chocolate mixture in by hand. Mix in the flour by hand, and then stir in half of the chocolate nibs (1/4 cup). Pour into baking pan and sprinkle the balance of the nibs over the top of the batter. Bake for 25 minutes until brownies are firm. Cool brownies on a rack. Keep the brownies tightly covered when storing.