Brownie Bites
From Every Day with Rachael Ray
Serves: 4 dozen
  • 1 cup dairy-free margarine (such as two sticks of Earth Balance Buttery Sticks)
  • 8 ounces unsweetened chocolate, cut into small pieces
  • 2¼ cups sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup flour
  • ½ teaspoon salt
  • 4 ounces chocolate chips [use non-dairy dark or semi-sweet]
  • ⅓ cup canned unsweetened coconut milk
  • 1 tube store-bought decorating icing [be sure to check the label for dairy-free]
  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 margarine 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.
Recipe by Go Dairy Free at