massacre easter bunny ginger blondies…

26 Mar

dead easter bunnies taste so good in my belly

I admit, I stole this recipe from Martha Stewart (originally called White Chocolate Gingerbread Blondie) and made them as parting gifts at Christmas.  They were definitely the fav in the crowd and I make them periodically here and there using whatever chocolate we have lying around the house.  Mine always turn out more cake-y than square-like but they’re delish all the same.  I’ve changed the recipe just a smidge, but it’s essentially exactly the same…thank you Martha.

What you need!
2 3/4 cups flour
1 1/4 tsp baking soda
1  1/4 tsp salt
1 1/4 tsp cinnamon
1 tsp ginger
1 1/4 cups of margarine
1 1/4 cups of packed light brown sugar
1/2 cups sugar
2 large eggs + 1 yolk
1 1/4 tsp vanilla
1/3 cup of molasses
10 oz of any kind of chocolate, in my case 2 Lindt chocolate bunnies (white + dark)

What to do!

1.  Preheat oven to 350 degrees. Coat a 9×12 baking dish with butter.  Whisk together flour, baking soda, salt, and spices.

2.  Mix butter and brown and granulated sugars by hand until pale and fluffy. Add eggs and yolk, 1 at a time, mixing well after each addition and scraping down sides of bowl as needed. Mix in vanilla and molasses. Gradually add flour mixture, and mix until just combined.

3.  Kill the bunnies.  Chop the easter bunnies into chunks (not too small), toss them into the mix and stir gently until it’s mixed well.

4.  Spread batter into prepared pan. Bake until edges are golden, and the center doesn’t jiggle.  Martha says about 35 minutes but I actually needed 45 minutes. Let it cool and cut into squares, rectangles or any other shape you like.  Enjoy!

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One Response to “massacre easter bunny ginger blondies…”

  1. Berneice April 5, 2010 at 5:52 am #

    Hello there, Happy Easter!!

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