by Londonfoodieny
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my 7 recipes »
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Londonfoodieny's Notes:
Expand10 ounces bittersweet chocolate (70% cocoa), divided Ask a question about this ingredient
8 ounces unsalted butter, softened Ask a question about this ingredient
4 ounces light brown soft sugar Ask a question about this ingredient
1 cup oat flour (or whole wheat flour) Ask a question about this ingredient
1 cup plain flour Ask a question about this ingredient
2 ounces unsweetened Dutch-process cocoa powder Ask a question about this ingredient
1/2 cup cocoa nibs Ask a question about this ingredient
1/2 teaspoon Maldon sea salt or Kosher salt Ask a question about this ingredient
Heat the oven to 350F. Melt half of the chocolate (I microwave for 1 minute and then stir until it’s fully melted) Beat the butter (ideally in a kitchen aid with the paddle beater) until smooth. Add the sugar and beat until fully combined and creamy (about 1 minute with the mixer, 2 minutes by hand).
Ask a question about this stepAdd the melted chocolate and mix until evenly combined. Sift over the 2 flours, cocoa and salt and mix until almost combined. Fold through the cocoa nibs and remaining chopped chocolate by hand. If the mixture is really wet, then add another tablespoonful or two of flour. If not, press mixture into tin evenly. If it’s sticking really badly to your hands then lightly wet them. Prick all over with a fork.
Ask a question about this stepBake in the oven for 25 minutes- it will continue to cook as it cools. After 10 minutes, cut the squares with a knife but leave in the tin. Allow to cool then store in an airtight container in the fridge.
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Looks so indulgent! YUM!