#SundaySupper Bunny Had a Meltdown Chocolate Brownies with Kentucky Bourbon and Chocolate Mint Ganache

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05 Apr #SundaySupper Bunny Had a Meltdown Chocolate Brownies with Kentucky Bourbon and Chocolate Mint Ganache

I don’t know about you, but we get lots of goodies from the Easter Bunny at our house! We have Grandma Bunny, Pop-pop Bunny, Uncles and Aunts Bunnies — it’s a chocolate fest! So outside of freezing some of the chocolate, we look for ways to either share or turn it into something new. Today’s dish is an example of repurposing that chocolate bunny. Did I say we love chocolate? Well, we do — all forms of it. This recipe is kind of over the top for chocolate lovers, but hey — I was in a mood! My husband referred to it as “Death by Chocolate.” He didn’t turn it down though; he’s probably the biggest chocoholic I know and this was right up his alley.

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Today’s #SundaySupper event is all about repurposing those holiday leftovers. Whether you celebrate the Easter holiday or Passover, the foods are all glorious and it’s a shame not to use the leftovers and have a little fun with creativity in the kitchen. I was really excited about this week’s theme and I jumped on doing something chocolate as soon as the idea was presented. I typically favor creating savory dishes, but a dessert was definitely in order for this event; what else could we do with all that chocolate?

On top of feeling pretty good about the creativity level in repurposing the chocolate bunny, I am also quite pleased that this is a gluten free dessert — flourless! It’s really rich and with the ganache — well, it just takes it over the top! It’s a melt in your mouth chocolate party!

Please, if you don’t want to miss all the fun recipes using leftovers from the holiday celebrations — read all the way to the bottom of my recipe post and check out the wonderful dishes created by the #SundaySupper Tastemakers today!

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Ingredients

1/2 c coconut oil or Smart Balance olive oil spread

6.25 oz dark chocolate, coarsely chopped (sorry, bunny!)

2 large eggs + 1 egg yolk, room temperature

1/3 c raw cane sugar

½ c coconut sugar

1/2 tsp. vanilla extract

2 T Smoked Maple Kentucky Straight Bourbon

1/3 c unsweetened cocoa powder

4 T arrowroot powder

1 t anise

½ t cinnamon

¼ t cayenne pepper

¼ tsp. sea salt

 

Instructions

Preheat oven to 350F.

Line a 9×9 “brownie” pan with parchment paper.

In a small saucepan, melt chocolate with coconut oil over low heat until creamy. Cool slightly.

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Beat eggs, yolk, sugars, vanilla and bourbon until light and smooth – 2-3 minutes.

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To the egg mixture, pour in the melted chocolate and add cocoa powder, arrowroot, anise, cinnamon, cayenne and sea salt. Mix on low until incorporated.

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Pour the batter into the parchment lined brownie pan and bake for 25 minutes.

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Check and if toothpick comes out clean, they are done.

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Let cool for 20 minutes before removing from the pan and cutting.

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Store in airtight container for up to a week in the refrigerator. Heat slightly to serve with frozen vanilla yogurt or vanilla bean ice cream.

Optional Ganache

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Heat 1 cup heavy cream in a small sauce pan until it just simmers. Remove from heat and add 1 1/3 c chopped Dove Mint Dark Chocolate Swirls. Swirl the pan until the chocolate is submerged. Immediately cover with a lid and set for 6 minutes without stirring. Remove lid and whisk until you have a creamy ganache ready to drizzle on the brownies.

5.0 from 2 reviews
Bunny Had a Meltdown Chocolate Brownies with Kentucky Bourbon and Chocolate Mint Ganache
Author: 
Recipe type: Dessert
Cuisine: Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 16 brownies
 
Rich, flourless dark chocolate brownies laced with Kentucky Maple Bourbon and topped with dark chocolate mint ganache!
Ingredients
  • ½ c coconut oil or Smart Balance olive oil spread
  • 6.25 oz dark chocolate, coarsely chopped (sorry, bunny!)
  • 2 large eggs + 1 egg yolk, room temperature
  • ⅓ c raw cane sugar
  • ½ c coconut sugar
  • ½ tsp. vanilla extract
  • 2 T Smoked Maple Kentucky Straight Bourbon
  • ⅓ c unsweetened cocoa powder
  • 4 T arrowroot powder
  • 1 t anise
  • ½ t cinnamon
  • ¼ t cayenne pepper
  • ¼ tsp. sea salt
  • For the Ganache:
  • 1 c heavy cream
  • 1½ c chopped chocolate mint candies.
Instructions
  1. Preheat oven to 350F.
  2. Line a 9x9 “brownie” pan with parchment paper.
  3. In a small saucepan, melt chocolate with coconut oil over low heat until creamy. Cool slightly.
  4. Beat eggs, yolk, sugars, vanilla and bourbon until light and smooth – 2-3 minutes.
  5. To the egg mixture, pour in the melted chocolate and add cocoa powder, arrowroot, anise, cinnamon, cayenne and sea salt. Mix on low until incorporated.
  6. Pour the batter into the parchment lined brownie pan and bake for 25 minutes. Check and if toothpick comes out clean, they are done. Let cool for 20 minutes before removing from the pan and cutting. Store in airtight container for up to a week in the refrigerator. Heat slightly to serve with frozen vanilla yogurt or vanilla bean ice cream.
  7. Optional Ganache
  8. Heat 1 cup heavy cream in a small sauce pan until it just simmers. Remove from heat and add 1⅓ c chopped Dove Mint Dark Chocolate Swirls. Swirl the pan until the chocolate is submerged. Immediately cover with a lid and set for 6 minutes without stirring. Remove lid and whisk until you have a creamy ganache ready to drizzle on the brownies.

Take a look at these wonderful leftover options!

Appetizers

Breakfast and Brunch

Main Dishes

Soups and Salads

Desserts

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