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Ah, the Easter Bunny Skillet Brownie. My decadent chocolate brownie recipe, baked into a skillet with a chocolate Easter bunny smack dab in the middle, surrounded by Easter colored M&M’s.
Happy Easter to you!
Those of you who are regular readers know my love of skillet brownies and the endless possibilities that arise when baking them. Creatively you can go almost any direction you want, which to me makes them the perfect palette for beginner bakers. Cakes can be hard, icing can be finicky, cupcakes can almost be disastrous when you know what you are doing.
A skillet brownie? These are almost fool-proof for new bakers to start honing their skills.
Last week when I did the Cooking Stage at the Edmonton Home & Garden show, I presented two different skillet recipes, one that I will be writing about later this week and this Easter one. I was asked to think along the lines of local food and trends when putting together my 30 minute presentation, which for a baker is almost no problem.
Home baking is big, local and THE THING right now. It has been for the last few years, with people – yes people, not just women – returning to the kitchen to hone their skills, realizing that the key to health, heart and family lies in good home cooked meals.
With the rise of home cooking comes the rise of the home dinner party and I’m not talking Dinner Party Wars. The types of dinner parties you are seeing are almost always involving local food, cooked by local people and simple, down home style cookery.
I am always bringing dessert when we are asked over to someone’s house for dinner and other than the lifesaving Duchess Bakeshop here in Edmonton, the context of my presentation at the show was stressing the ways to not bring a store-bought dessert.
Who wants to show up at a lovely dinner party bringing Safeway pie?
The skillet serves a two-fold purpose; the first is that the presentation is rustic, homey and simple, fitting in perfectly with the trend of local, urban ag-hip dinner parties.
Urban ag-hip.
I think I’m going to keep using that one.
The second is that the skillet itself makes a fabulous hostess gift. Wrap a little ribbon and card with the recipe around the handle and you have just made the best hostess gift anyone could receive. Sure wine is great, but a skillet, with a dessert freshly baked into it and the recipe for said dessert attached?
You’re simply the best guest ever.
So, what’s everyone planning on making for their Easter suppers?
I actually haven’t thought past going the Wild Rose Antique show that I am heading to with my mom and sister tomorrow. I am so darn excited, I missed it last year for the first time since I moved to Edmonton. I live for this antique show, this magpie’s going to be looking for her shiny glass and jewelry! I am thinking that Saturday is going to be a slow cooked chuck roast since it can sit all day in the oven and cook while… …I go ice fishing for the very last time this year.
Sigh.
While I am not complaining that spring is here, we have had so much fun ice fishing this year that I am up for quite a few more weekends of it. Don’t tell anyone….but I think that I may even be getting out fishing without the kids. Happy Easter to this mama! That’s almost like Christmas actually.
What is everyone else getting up to this long weekend? Cooking? Baking? Babka making? Running away from their own children for a morning?
Love,
Ready For My Easter Chocolate Coma Magpie
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Easter Bunny Skillet Brownie
Ingredients
- 1 ½ cups granulated sugar
- ¾ cup butter
- 3 large eggs
- ¾ cup cocoa
- ¾ cup all-purpose flour
- one 6-inch solid chocolate bunny
- 1 cup Easter candy
Instructions
- Preheat your oven to 350°F. Make sure your cast iron skillet is well seasones!
- Place the butter in a medium-sized saucepan and melt it on medium heat. Add the sugar and continue heating, stirring, and dissolving the sugar as much as you can into the butter for 2-3 minutes. It won't dissolve completely.
- Remove from the heat. Stir in the cocoa until combined. Let cool until the pot is safe to touch.
- Beat the eggs into the mixture thoroughly.
- Once it's all done, stir in the flour until just mixed into the batter.
- Unwrap and place the chocolate bunny in the very center of your seasoned skillet.
- Pour the brownie batter around the chocolate bunny, making sure not to get it on top.
- You only want to fill the batter to about halfway up the side of the chocolate bunny, so the thicker the chocolate bunny the more batter you can use!
- Sprinkle the chosen Easter candy around the bunny on top of the batter.
- Bake for 30-35 minutes until the brownie batter is cooked. I use a thermometer to ensure that the brownie is baked to at least 165°F. Underbaking it ensures a chewier brownie, but it must be 165°F for food safety.
- Remove from the oven and cool. Serve slices from the skillet, then remove the remaining brownie and store it in an air-tight container at room temperature for up to 5 days. Do not refrigerate.
Notes
Nutrition
Jillian says
Was a typo. Thanks for bringing this to our attention.
Wendy McHaffie says
Your ingredients don’t call for a giant peanut butter cup, yet your instructions do. Is this a typo?