Yesterday I picked up the Easter bunny. Yummy little guy from See’s, the good stuff. He has been just hanging around since Easter 2 weeks ago, what a freeloader. So I picked him up and said: “I’m gonna murder you”. Sounds dark, I know. But it just came out…totally not my fault.
Sure, he tried to escape.
But I apprehended him and even got him to pose for a photo with his soon-to-be ingredients (which I completely made up). Oh and I never ended up using the dark chocolate, oh well.
Notice that instead of Easter Eggs in his basket he’s carrying an egg for his brownie batter. Clever, I know.
I’m such a monster, ahhhh!!
Bunny Brownies w/ Almond Butter & Sea Salt
1 Easter Bunny (I used a 10 oz. See’s chocolate bunny)
2 tablespoons butter (I used 1 tablespoon unsalted and 1 tablespoon ghee, using 2 tablespoons unsalted is fine)
1 cup whole wheat pastry flour or while whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp instant espresso or coffee powder (optional)
1/3 cup greek yogurt
1/3 cup applesauce
1/3 cup palm sugar
1/3 cup sucanat
(can use 2/3 cup of whatever sugar you choose)
1 tsp vanilla
3-4 tablespoons almond butter
Sea Salt to sprinkle on top of almond butter
Preheat oven to 350, prepare a 9×13 baking dish (greased or with parchment paper).
1. Melt chocolate bunny with your 2 tablespoons butter, either w/ a double boiler method like here (stirring consistently) or in the microwave w/ 30 second increments, stirring after each. Once melted, take off the heat and let cool for a few minutes.
2. Mix your (dry ingredients) flour, baking soda, baking powder, salt, and espresso/coffee powder in a large bowl.
3. Mix your (wet ingredients) greek yogurt, applesauce, sugar, vanilla, and egg in a smaller bowl.
4. Combine your melted chocolate with your wet ingredients and mix.
5. Mix your chocolate mixture into your dry ingredients. At this point in my made-up recipe experiment I thought to myself, “hey, it looks like batter, good news!”
6. Let your batter rest for 20 minutes (you can skip this if you’re in a hurry but as you can see the batter really thickens up and changes during this time). During this resting time I decided almond butter would be delicious to add, yay!
7. Layer 1/2 of the batter in your pan, then drizzle the almond butter on top of this layer. Sprinkle with a little sea salt. Add the rest of the batter on top.
Stick in the oven for 30-45 minutes, my oven is crazy so you might want to start at 25 and work your way up :).
These were actually DELICIOUS. But then again, how can you go wrong starting with a chocolate bunny???