Cacao Nib Brownie Sundae

I was craving something sweet tonight after reading Belle's post about her creme brulee. Since I still haven't unpacked my torch yet from the move, and in the vein of my chocolate class, I opted to make a brownie sundae.

1 C butter, melted
2 C organic granulated sugar
4 large eggs
1 1/4 C cocoa powder
1 t baking powder
1 T unsulphered molasses
1 t ground ginger
1/2 t ground ancho chili
1/2 t ground cinnamon
1/2 t ground nutmeg
1 1/2 C white whole wheat flour
2 T raw, organic cacao nibs

Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan for thick brownies; I opted to split the batter into two pans to make thinner brownies.

Place melted butter in a large mixing bowl, then add the sugar and stir to combine. Add 4 eggs into the bowl and beat in cocoa, spices, baking powder, and spices till smooth.

Add the flour and nibs, stirring until just moistened. Spoon the batter into lightly greased pans.

Bake the brownies for about 30 minutes, until a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving. Serve layered with vanilla ice cream.

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