Chocolate Cocoa Nib Shortbread – a delicious recipe with chocolate, unsalted butter, sugar, flour, flour, Dutch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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).
2
Add 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.
3
Bake 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.
1178
kcal
Calories
72
g
Fat
131
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 10 ounces bittersweet chocolate (70% cocoa), divided, 8 ounces unsalted butter, softened, 4 ounces light brown soft sugar, 1 cup oat flour (or whole wheat flour), and more.
Yes, Chocolate Cocoa Nib Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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