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Upside Down Easter Bunny Browniesmakes 15 bunny brownies
- 4 tablespoons flaxseed meal
- 3⁄4 cup water
- 1 cup allergy-friendly vegan butter
- 2 cups cane sugar
- 1 1⁄4 cups Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 tablespoon pure vanilla extract
- 1 1⁄2 cups gluten free 1:1 flour
- 1 3⁄4 cups Enjoy Life semi-sweet mega chunks (1 bag)
- 30 Enjoy Life soft baked chocolate chip cookies (bunny body & feet)
- 30 ounces allergy-friendly vanilla frosting
- Pink and green allergy-friendly food coloring
- Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with nonstick canola oil spray and line with a sheet of parchment paper. Set aside.
- Make flax eggs – add flaxseed meal and water to a small bowl. Stir to combine. Set aside and allow to thicken.
- In a medium-size saucepan add the vegan butter. Place over low heat and melt. Once the butter has melted, remove pan from heat and stir in the sugar. Return pan to low heat and heat until mixture is hot, but not bubbling. Some of the sugar will melt and the mixture will look shiny.
- In a medium-size bowl, combine the cocoa powder, baking powder, and salt. Whisk to combine. Add the hot vegan butter/sugar mixture and vanilla extract, stir to combine. Add the flax eggs and stir until smooth. Add the gluten free flour and mega chunks, stir until combined.
- Pour batter into the prepared pan and smooth out to an even layer. Bake for 32 to 37 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Remove from the oven and let cool on a wire rack.
- Once brownies have completely cooled, remove them from the pan and cut into 15 equal pieces, 3 rows across on the short side and 5 rows across on the long side.
- Place vanilla frosting in a large bowl. Using a hand mixer, beat frosting until smooth and creamy, about 1 minute. Scoop out approximately 1⁄2 cup frosting into a small bowl and add pink food coloring, mix to combine. Scoop out approximately 1⁄2 cup frosting into a small bowl and add green food coloring, mix to combine. Repeat food coloring steps if you need more frosting once you’ve started the decorating process.
- Place approximately 1 cup vanilla frosting in a piping bag or a ziplock bag with a very small hole cut out of the corner. Repeat with pink and green frostings.
- To assemble – place 1 brownie and 2 soft baked cookies on your work surface. Place a small pea-sized dot of vanilla frosting on the bottom of one soft baked cookie and place it on the upper third of the brownie (this is the bunny body). Cut the second cookie in half and use your fingers to shape the halves into small circles. Place a small pea-sized dot of vanilla frosting on the bottom both cookie halves and place them slightly spaced apart and leaning against the backside of the larger cookie (these are the bunny feet, see photo for reference).
- Using the vanilla frosting, make small pea-sized dots all over the cookies until fully covered. Using a small knife, lightly spread the frosting to create a slight texture. Using the pink frosting, make an oval and three small dots on the bottom of the bunny feet to create the bunny foot pads. Using the green frosting, decorate the top corners of the brownie to resemble leaves or grass.
- Once all of the bunny bodies have been decorated, cut the hole on the vanilla frosting piping bag a little larger and make a round bunny tail on the body.
Recipe by Emily Chave, Glutenless Apron