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.
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.
