Sunday, April 27, 2008

Brownie Bites

This is one of the recipes I made for my dad. I even got to use some of my royal icing flowers from my cake decorating class.

I saw these in Rachael Ray's magazine awhile ago, and have been waiting for a good reason to make them. They are dark, dense, and perfect if you like a fudgy brownie. A little bit goes a long way on these and the coconut milk in the topping adds the perfect touch.

Yummy batter!

My baby couldn't help getting into the dirty dishes on this one!

Brownie Bites
From Every Day with Rachael Ray April 2007


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.