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Brownie Bunny Butts with Reese's Peanut Butter Paws
Prep Time
45 mins
Cook Time
28 mins
Total Time
1 hr 13 mins
 
Chocolate brownies baked in a whoopie pie pan are decorated with a fluffy white frosting tail and two Reese's Egg feet.
Course: Dessert
Cuisine: American
Keyword: brownie bunny, bunny butt dessert, easter dessert
Servings: 12
Author: Beth Jackson Klosterboer
Ingredients
  • 1 box brownie mix
  • egg oil, water (according to package instructions)
  • 1 ounce bright pink modeling chocolate candy clay
  • 24 Reese's Eggs
  • ½ cup white fluffy white frosting
  • optional 3 cups shredded coconut colored with green food coloring
Instructions
  1. Preheat oven to 325 degrees F.
  2. Spray a non-stick whoopie pie pan with 12 round cavities with baking spray.
  3. Mix brownie mix, egg, oil, and water (and a fudge packet if included) according to package instructions.
  4. Equally divide batter among the 12 round whoopie pie cavities.
  5. Bake for 22-28 minutes until the edges look set and the center is not longer wet.
  6. Remove and allow to cool completely before removing from pan.
  7. Roll out bright pink modeling chocolate to about 1/16th of an inch thickness.
  8. Cut 24 circles using a ½ inch round plunger or metal cutter.
  9. Cut 72 circles using a ¼ inch round plunger cutter or straw.
  10. Brush water on one side of a ½ pink circle then press the wet side on top in the center of a Reese's Egg.
  11. Brush water on three of the smaller pink circles and press the wet sides onto the egg to create three bunny toes.
  12. Repeat, creating all 24 bunny feet.
  13. To assemble the Brownie Bunny Butts:
  14. Sprinkle some green coconut around the edge of the plate if using.
  15. Set the brownie in the middle of the plate.
  16. Spoon the frosting into a small zip top or pastry bag.
  17. Pipe a frosting tail near one edge of the brownie.
  18. Use frosting to attach two feet opposite the tail.