Photo by Lisa George, Latigo Ranch, Kremmling, Colorado.

This delectably rich recipe for Brownie Bites comes from Natasha MacAller’s fabulous new cookbook, Vanilla Table: The essence of exquisite cooking from the world’s best chefs (see RFT’s review by our Cookbook Editor Lisa George).

For a gluten-free option, replace the flour with an equal amount of GF flour.

Makes 48 bites
1 Tbsp cocoa powder (for coating baking tray/cookie sheet)

2½ cups (425 g 15 oz) dark good-quality chocolate such as Sharffen Berger, Lindt or Callebaut, chopped

8 oz (225 )g unsalted butter

4 eggs, large, lightly beaten

1 cup + 2 Tbsp (225 g) white sugar

2 Tbsp (30 ml) pure vanilla extract

1 Tbsp (15 ml) coffee extract

¾ cup (100 g) all-purpose flour

½ tsp fine sea salt

1½ tsp baking powder

¼ cup (25 g) cocoa powder

⅓ cup (40 g) cocoa nibs to finish

Preheat oven to 180°C/350°F (160ºC/325ºF convection). Butter a 20 x 30 cm/8 x 12 in baking tin/pan and dust with sifted cocoa powder.

In a small bowl set over barely simmering water, melt chocolate and butter. Place bowl on a towel (to catch water droplets), stir chocolate until smooth, then cool to lukewarm.

Whisk eggs, sugar, vanilla and coffee extract in a large bowl.

In another bowl, sift together flour, salt, baking powder and cocoa powder.

Fold egg mixture into chocolate, combining well. Add dry ingredients last and mix well. Pour into prepared tin/pan, smoothing the top. Sprinkle cocoa nibs over top. Bake for 15 minutes. Remove tin/pan from oven, hold level at waist height above countertop and drop on the counter about 5 times to release any air bubbles. Bake an additional 8 minutes. Cool completely before cutting into bite-sized squares.