Preheat oven to 350 degrees. (Note, if you use dark baking pans such as the darker non-stick variety, you'll want to drop the temperature 25 degrees, so 325.)
In saucepan over medium-low heat, melt butter and stir in cocoa powder and instant espresso. Turn off heat and set aside so it cools slightly.
In large bowl, beat eggs and vanilla. Mix in sugar. Stir in the melted chocolate mixture.
In a small bowl whisk together the flour, salt and baking powder. Stir the flour mixture into the wet mixture. Mix until well combined but do not over beat.
Stir in the chocolate chips.
Spoon 1 tablespoon portions into lined mini-muffin tins and bake for about 10-12 minutes or until a toothpick inserted comes out clean.
Allow to cool in the pan.
For Vanilla Bean Ganache:
Add white chocolate to medium sized heat-proof mixing bowl.
Bring cream to a simmer in a saucepan over medium/high heat.
Pour hot cream over chocolate and stir until melted and smooth. Stir in vanilla bean paste.
Spoon or pipe into the little dent formed on the top of the cooled brownie bites.
For Cacao Nib Brittle:
Line a half sheet pan (approx. 18” x 13”) with parchment paper and set aside.
Heat ½ cup sugar in a heavy bottomed saucepan over low/medium-low heat.
Cook until sugar begins to melt around the edges of the pan. Stir until all sugar is melted and is a light caramel color.
Add cacao nibs and cook for about 1 minute stirring constantly (may smoke a little.)
Remove from heat if it starts to get too hot. Add butter and cook for about 1 more minute, stirring constantly.
Pour coated nibs onto prepared sheet pan and spread out. Sprinkle with sea salt.
Allow to cool completely. Place in large zip bag and use rolling pin to gently crush into small bits (about the size of peas.)
Sprinkle brittle bits onto the warm vanilla bean ganache.
You can eat them when they're warm and gooey or let them firm up a bit. You can firm them up quicker if you refrigerate them. They freeze well in an airtight container.
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