Whisk together melted butter and cocoa till smooth. Whisk in sugar, eggs, and vanilla. Stir in flour and salt.

Line a 9×13″ pan with foil, leaving extra foil on the ends to help lift out the brownies later. Spray the foil with non-stick cooking spray. Pour batter into the pan and spread evenly. Bake at 350° for about 25 minutes. Cool completely.

To make brownie bites, use the foil to lift out the cooled brownies. Use a small heart shaped cookie cutter to cut the brownies. You will have a lot of extra scraps leftover. Try not to eat all of them.

Chop the almond bark, then place in a small glass bowl. Melt at 50% power in the microwave, stirring every 30-60 seconds.

Spray a cooling rack with cooking spray. Place the brownie hearts on the cooling rack and place it over over a cutting board. (The cutting board will catch the dripping chocolate. Then just carefully spoon the melted chocolate over a few of the hearts, spreading it till it runs over the sides.

Tip: Tapping the cooling rack against the counter helps the chocolate run down more quickly and smoothly.

Work with just a few at a time, and if there is an edge on one of the hearts that doesn’t get covered, just add more chocolate before it starts to set up.

After the white chocolate is set, melt the semi-sweet chocolate. I put a handful of chocolate chips in a small ziplock bag and melted them in the microwave at 50% power. Then I snipped off a small corner of the bag and drizzled the chocolate over the hearts.