Cherry Ripe brownie bites

1. Preheat oven to moderately slow, 160°C. Lightly grease and line a 20cm x 30cm slice pan with baking paper.
   
   
2. Place chocolate and butter in a medium, heatproof bowl over a saucepan of simmering water (ensuring bowl does not touch the water). Heat 2-3 minutes, stirring occasionally, until melted and smooth. Add sugar and set aside 10 minutes.
   
   
3. Whisk in eggs, coconut and vanilla, then fold in combined sifted flour and cocoa. Add Cherry Ripe and mix well.
   
   
4. Spoon mixture evenly into pan. Bake 30-35 minutes, until just firm. Set aside to cool completely in pan.
   
   
5. Using a 3cm heart-shaped cutter, cut out shapes. Dust with icing sugar to serve.

• If preferred, simply cut brownie into small squares.
  
• Store in an airtight container for 2-3 days or freeze for up to 2 months.