Easter Bunny Brownies (Print Version)
# Ingredients:
→ Base Layer
01 -
3 eggs
02 -
200g butter
03 -
90g gluten-free plain flour
04 -
280g caster sugar
05 -
50g cocoa powder
06 -
200g dark chocolate
→ Extras and Toppings
07 -
Chop 100g gluten-free chocolate wafer bars into small bits
08 -
KitKat Bunnies in different sizes, tiny and regular
# Instructions:
01 -
Heat oven to 180°C (160°C with fan). Line a 9-inch square tin with baking paper, leaving edges sticking out for easy lifting.
02 -
Use a microwave or a heatproof bowl over simmering water to melt the butter and dark chocolate. Stir and leave it to cool a bit.
03 -
In a bowl, sift together the cocoa powder with the gluten-free flour. Stir gently to mix.
04 -
Whisk eggs and sugar with an electric beater till it looks pale and foamy.
05 -
Gently mix the cooled chocolate mixture into the frothy egg mixture. Then fold in the dry ingredients, and finally, stir in the chopped wafer bars.
06 -
Pour the batter into your prepared tray and bake for about 25 minutes so it stays gooey. While still warm, press KitKat bunnies on top! Cool before slicing.
# Notes:
01 -
Cool both brownies and bunnies fully before cutting into portions
02 -
Adjust baking time slightly if you'd like them gooier or firmer
03 -
The parchment edges make pulling brownies out super easy