Kids Cuisine

When my son, Nicholas, wants something sweet, I have no problem with it, because he eats fairly well for the most part.  That being said, I try to find smaller sweet treats for him since he doesn’t need the full-blown version.  His sweet tooth tends to be pretty low to begin with, so he’s happy with mini sweets just as much.

I was browsing Rachael Ray’s website the other day, and came across these Mini Brownie Bites.  How adorable are they?  And with 48 out of an 8×8 square pan, it is perfect for mini mouths.

Brownie Bites
From Every Day with Rachael Ray, April 2007

MAKES FOUR DOZEN

Prep Time: 15 min (plus chilling)
Ingredients:
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.

Photo from Every Day with Rachael Ray.