There are lots of ace things about blogging, for example, an excuse to eat cake for breakfast, a reason to buy swanky cameras you don’t reallllllly need. (Me? Never.) Going to some amazing places and meeting super talented, inspiring and downright lovely other bloggers. Lots of people have become friends through this blog, like my dear pal Em’ who is my real life blog wife. We’ve bonded through blogging and a love of making ridiculous videos.
A few weeks ago, we tripped off to London for the day to do as Mum bloggers do and gossip and drink gin. Whilst discussing the meaning of life, Geordie Shore and all of the other important matters of the day with Katie of Hurrah for Gin and Amy of 2Boys1Mum, the idea for these brownies was born. Katie recently started selling seriously brilliant, cry-with-laughter cards, at Gin Bunny Prints so the chit chat included bunnies, gin and brownies. What more could you want from a conversation?
So, some tips if you bake these beauties:
- Freeze the 6 bunnies to go on top so they don’t melt.
- Make sure you don’t over bake the brownies.
- Wait until they are cold to slice (if you can manage it).
- I cut them so each person got a whole bunny. This makes them whoppers. Do not feel you have to follow my greedy person bad influence.
- They will last well for 5 days in an airtight tin.
A great Easter treat for anyone who loves a chocolate brownie.
- 100 g 70% Dark chocolate
- 50 g Milk chocolate
- 125 g Salted butter you can use unsalted if it's all you have, just add a pinch of salt, it helps to bring out the chocolate flavours
- 150 g Soft light brown sugar
- 2 Large eggs
- 90 g Plain flour
- 10 MaltEaster Bunnies 6 of them frozen for a couple of hours or overnight if possible
- Pre-heat the oven to 180C.
- Line a 25cm x 25cm tin with baking paper.
- Melt the chocolates, butter and sugar together over a low heat.
- Once they are melted, remove from the heat and leave to cool for 5 or 10 minutes.
- Beat in each egg, one by one.
- Stir in the flour.
- Put half of the batter into the base of the tin and spread out.
- Chop 4 of your MaltEaster Bunnies into chunks and sprinkle evenly over the brownie batter.
- Spread the rest of the batter on top to cover the chunks of MaltEaster bunnies and smooth out with a spatula.
- Sit your frozen, unwrapped (obvs!) bunnies evenly on the surface of the brownies.
- Bake for about 20 minutes. A skewer should come out only just clean. You could test at 17 minutes and again at 20 minutes just in case.
- As always, remember that depending on your oven it could take up to 10 minutes longer, but please please try not to overcook them. Brownies are always better under-done than over.
What are you baking, making or eating for Easter?
No MaltEaster bunnies were harmed in the making of these brownies.*
*That’s a lie.