Tuesday, April 19, 2011
Red Velvet Brownie Bunny with a White Chocolate Frosting
I have one more confession to make about this weekend then I totally promise to move on.
I confess that I ate a whole pan of brownies, a whole mould of brownies shaped like the Easter bunny. Actually I ate a pan and a half because I had to almost double the recipe to fill my mould.
OK, one or two more confession then I’ll stop.
I confess that I would do it ALL OVER AGAIN BECAUSE IT WAS THAT FLIPPING GOOD.
I confess that my husband helped me eat the rabbit, actually he should confess that but I’ll do it for him because this is MY blog, ha.
Indigo confesses that she had only one because well, I made them and their MINE ALL MINE!
I confess that I watched Hoarding : Buried Alive , Teen Mom Part Deux, and House Hunters - while eating this brownie rabbit.
I confess that I liked watching Hoarding : Buried Alive , Teen Mom Part Deux, and House Hunters, but not as much as eating those brownies.
I confess that I should probably be running 5 miles versus watching TV, since I don’t want to run I’ll just eat another brownie.
I confess that my confessing is out of hand but I am really trying to amuse my lovely readers! High five, oh wait I can’t because I have a brownie in my hand.
Delightfully borrowed from How Sweet It Is
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 teaspoons vanilla extract
1 1/4 cups all purpose flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
2/3 cups chocolate chips (optional)
Preheat oven to 350.
Butter and flour your baking dish, I used my bunny mould.
In a small bowl, combine cocoa powder, red food coloring, and 1 teaspoon vanilla to create a paste. In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla.
With the mixer on medium speed, add in cocoa powder mixture. Beat until batter is completely red. Add flour and salt, mixing until just combined. Fold in chocolate chips.
Isn’t it gorgeous!
Spread in your pan or baking mould. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Let cool completely before frosting. My brownies developed a thin crust, but I inverted mine and frosted the bottoms because I was using a mould.
Tips for RED dye – GLOVES! Seriously that stuff is potent! I used some small gloves I had so I could hand smooth the batter perfectly into my mould
Tips for filling the Mould – Remember the rise of your batter, mine rose a bit above the mould. It was easily trimmed with a sharp knife after cooling. Before you remove anything from your mold, it must cool ALL the way. If you remove it to soon, warm brownies fall apart.
White Chocolate Frosting
1 stick of butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
4 ounces white chocolate, melted (I used Giradelli)
1-2 tablespoons milk (or more if needed)
Cream butter in an electric mixer until fluffy, then add vanilla. Slowly add in powdered sugar 1/2 cup at a time with the mixer on low speed. Add in melted white chocolate and beat until incorporated. To reach desired consistency, add in milk 1 teaspoon at a time with mixer on low speed.
I realize the picture above is a little sick, I mean I totally dug right into the Easter Bunny! Indigo didn’t seem to mind nor notice the gore of it all.
Open up folks.
Thanks Sarah-Jane for letting me try out one of your great molds!