INGREDIENTS

  • Brownies
    • 250g Butter
    • 2 cups Caster Sugar
    • 4 Eggs
    • 1 ½ cups Plain Flour
    • ¾ cup Cocoa
    • Lorann Flavour of your choice
  • Chocolate Decorations
    • 500g White Chocolate
    • 100g Dark Chocolate
  • Chocolate Ganache
    • 250g Dark Chocolate
    • 1/3 cup Cream
Chocolate Brownie Easter Logs

METHOD

  • Brownies
    • Preheat oven to 180ºC.
    • Line a 20 x 30cm (base measurement) slab pan with non-stick baking paper.
    • Melt the butter in a saucepan over medium heat.
    • Remove from heat and stir in the sugar.
    • Add the eggs, one at a time, and stir until mixture is thick and glossy.
    • Sift the flour and cocoa powder over the egg mixture and stir until well combined.
    • Stir in Flavour
    • Spread over the base of the prepared pan.
    • Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
    • Set aside in the pan to cool completely.
    • Use a 7cm or 8cm round cookie cutter to cut into circles and set aside for construction.
  • Chocolate Decorations
    • Chocolate Bunnies
      • Place the white chocolate in a microwavable plastic or glass bowl and melt the chocolate in 30 second bursts on 50% power, stirring in between each time with a plastic spatula.
      • When the chocolate is 80% liquid and 20% solid, keep stirring without any more microwaving and the rest of the chocolate should completely melt from the residue heat.
      • Gently pour or spoon the chocolate into the moulds as desired.
      • Once filled, gently tap the mould on a tea towel surface to release any trapped air bubbles.
      • Use a plastic or metal scraper to remove any excess chocolate from the top of the mould.
      • Refrigerate for approximately 10 to 30 minutes.
      • Use a knife to scrape away any uneven sections (if required)
      • Spread heated chocolate along both sides of the moulds where the chocolate will join and press the mould together.
      • Refrigerate for approximately 10 to 30 minutes.
      • Gently scrap the excess chocolate from the joins and set aside for construction.
    • Chocolate Eggs
      • Place the dark chocolate in a microwavable plastic or glass bowl and melt the chocolate in 30 second bursts on 50% power, stirring in between each time with a plastic spatula.
      • When the chocolate is 80% liquid and 20% solid keep stirring without any more microwaving and the rest of the chocolate should completely melt from the residue heat.
      • Mix some of the white and dark chocolate to form a milk chocolate.
      • Using a spoon, flick the milk chocolate in streaks across the eggs.
      • Gently pour or spoon the white chocolate into the egg moulds to back fill.
      • Once filled, gently tap the mould on to a tea towel surface to release any trapped air bubbles.
      • Use a plastic or metal scraper to remove any excess chocolate from the top of the mould.
      • Refrigerate for approximately 10 to 30 minutes.
      • Use a knife to scrape away any uneven sections (if required)
      • Once the chocolate has hardened, tap the moulded chocolate out over a tea towel work surface.
      • Gently scrap the excess chocolate from the eggs and set aside for construction.

 Tempering Chocolate

Moulding Chocolate

  • Chocolate Ganache
    • Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water.
    • Stir with a metal spoon until smooth.
    • Remove bowl from heat.
    • Set aside at room temperature to cool, stirring occasionally, until ganache is thick and spreadable.
  • Construction
    • Stack two or three brownies with ganache between each layer.
    • Cover the outside of the brownies with ganache. Use a spatula or knife to create an uneven surface to make the ganache look like a log.
    • While still warm place the eggs around the outside and the Bunny on the top.
    • Transfer to a presentation plate.
    • Enjoy!

 Note: If the Bunny is not sitting evenly on the top of the log you can use some melted chocolate to form a base for the bunny.

  

 How to care for Sweet Themes Cookie Cutters

  • Always wash your cutters before use.
  • Sweet Themes cookie cutters are made from stainless steel, so you can put them in the top draw of your dishwasher.
  • Always dry your cookie cutters before storage.

 

How to care for Plastic Chocolate Moulds

  • Wash moulds in warm water only and thoroughly dry before use or reusing.
  • Air dry or pat dry with nonabrasive towels.
  • Avoid soap on moulds as it may reduce the shiny appearance of the finished product.
  • Never store moulds rubber banded together as they will warp and be unusable.
  • The mould is made to withstand temperatures of approximately 45 Degrees Celsius.  

Responsive layout is still under construction.