Brownie Bites Virginia Pollock   From Every Day with Rachael Ray April 2007 MAKES FOUR DOZEN Prep Time: 15 min(plus chilling) Bake Time: 50 min 2 sticks (8 ounces) unsalted butter 8 ounces unsweetened chocolate, cut into small pieces 2 1/4 cups sugar 4 large eggs, at room temperature 1 teaspoon pure vanilla extract 1 cup flour 1/2 teaspoon salt 4 ounces chocolate chips 1/3 cup canned unsweetened coconut milk 1 tube store-bought decorating icing 1. Preheat the oven to 350°. Line an 8-inch square baking pan with enough foil to let flaps hang over two sides; grease the foil. 2. In a double boiler, melt together the butter and unsweetened chocolate, stirring occasionally. Let cool slightly, then beat in the sugar, eggs and vanilla with a wooden spoon until glossy. Stir in the flour and salt. Spread the batter evenly in the prepared pan and bake until the top cracks and a toothpick inserted into the center comes out moist, about 50 minutes. Let cool. 3. Meanwhile, place the chocolate chips in a medium bowl. In a small saucepan, bring the coconut milk to a simmer. Pour the coconut milk over the chocolate chips and let stand for 5 minutes, then whisk until smooth. Pour the warm glaze over the cooled brownies and tilt the pan to coat evenly. Refrigerate until the glaze is set, about 2 hours. Using the foil flaps, gently remove the chilled brownies from the pan and cut into 1-inch squares. Decorate the Brownie Bites with the icing.

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