Dandelion Chocolate Brownies

• 1¼ cup (170g) Dandelion ground 70% chocolate
• 1 cup butter
• 2 cups sugar
• 4 large eggs
• 1½ tsp vanilla extract
• 1 cup + 2 Tbs all-purpose flour
• ¼ tsp salt
• ½ cup + 1 Tbs (75g) cocoa nibs (optional)
• ¾ cup (113g) chopped chocolate

Pre-heat oven to 350º. Butter a 7x13 inch standard baking dish.

Place ground chocolate and butter in a large heat-proof bowl set over a pot of simmering water. Melt the chocolate and butter completely, stirring occasionally. Remove the bowl from the pot and set it aside to cool.

Add the sugar to the chocolate-butter mixture, whisking vigorously to combine. The mixture may look grainy and separated - this is okay! Add the eggs and vanilla, and whisk until the butter starts to pull away from the side of the bowl. Using a spatula, fold the flour and salt into the mixture until no streaks of flour remain. Fold in the remaining ¾ cup of chopped chocolate.

Pour the batter into the buttered pan and use a spatula to evenly distribute and smooth it. Sprinkle the nibs on top of the batter and bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Cool the brownies in the baking pan; for clean, straight edges, refrigerate them in the pan for several hours, and then cut them into 2-inch by 2-inch squares with a sharp knife. Brownies will keep in a tightly covered container for several days.