8 ounces unsweetened chocolate, cut into small pieces
2¼ cups sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon salt
4 ounces dairy-free chocolate chips
⅓ cup canned coconut milk (regular / full fat)
1 tube dairy-free decorator icing (optional)
Instructions
Preheat your oven to 350°F and line an 8-inch square baking pan with parchment paper so the flaps hang over two sides.
In a double boiler, melt together the buttery sticks 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 your prepared pan.
Bake for 50 minutes, or until the top cracks and a toothpick inserted into the center comes out moist, but not wet. Let the brownies cool.
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.
For a drizzly glaze, you can cut immediately, but or a set glaze, refrigerate or about 2 hours before cutting. Using the parchment flaps, gently remove the brownies from the pan and cut into 1-inch squares.
Decorate the brownie bites with the icing, if desired.