Cacao Nib Skillet Blondies

After making the Salted Pistachio Blondies, I couldn’t help but try different variations.  That’s what I love about a good, solid recipe.  It can act as a foundation for so many new dishes.  I had a bag of cacao nibs in my pantry, and thought some espresso powder might be a good flavor to pair it with.  Espresso tends to enhance chocolate flavors, which is why it’s often added to chocolate desserts.  Here, it does a great job of deepening that subtle chocolate flavor of the cacao nibs.

These blondies flaunt a crusty edge and chewy center, with an overall sweet cookie-like texture.  It is incredibly buttery, despite using no butter, and bitter-sweet cacao nibs add a delicate crunchy texture to this sweet dessert.

What are cacao nibs?

Cacao nibs (also known as cocoa nibs) are basically the shell of cacao beans.  Cacao nibs are used to make chocolate liquor, and further turned into all types of chocolate like cocoa powder and dark chocolate.  They come with their fair share of health benefits, being loaded with antioxidants, fiber, and iron. They’re not usually eaten on their own, but can add a nice bitter-sweet crunch when added to a baked sweet or savory dish.

Cacao Nib Skillet Blondies

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• Author: Jessica Kuhlman

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Description

These blondies flaunt a crusty edge and chewy center, with an overall sweet cookie-like texture.  It is incredibly buttery, despite using no butter, and bitter-sweet cacao nibs add a delicate crunchy texture to this sweet dessert.

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Ingredients

• 1/3 cup coconut oil, melted and cooled
• 1 tbsp coconut oil (to grease the pan)
• 1/2 cup coconut sugar
• 2 eggs
• 1 tbsp pure vanilla extract
• 1 1/2 cups almond flour, finely ground
• 1 tbsp coconut flour
• 1 tbsp espresso powder
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1/3 cup cacao nibs
• coarse sea salt (optional)

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Instructions

1. If needed, melt the coconut oil and set aside to cool. Preheat oven to 350 degrees and grease an 8” cast iron skillet (or 8×8” baking dish) with about 1 tbsp of coconut oil.
2. Add cooled coconut oil and coconut sugar to medium mixing bowl and whisk for about 2 minutes. Add the eggs and vanilla and whisk for another 1-2 minutes until thoroughly combined.
3. Add the almond flour, coconut flour, espresso powder, baking soda, and sea salt. Mix with a spatula until all dry ingredients are incorporated. Fold in the cacao nibs.
4. Spread the batter into prepared skillet, and flatten until even. Sprinkle with coarse sea salt flakes (optional). Bake uncovered for 20-25 minutes until edges are browned and center is set.
5. Remove from oven and let cool for at least 30 minutes before serving.

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Notes

• This dessert can be baked in a cast iron skillet, or an 8×8″ baking dish.
• These blondies serve well with ice cream.