Shaped Brookie Bunny Bums
These shaped bunny bum brookies are the perfect Easter dessert idea for spring baking, combining rich chocolate brownie texture with Pillsbury Ready-To-Bake Chick Shape Sugar Cookies with a cute, eye-catching design. Topped with sparkling sugar, candy melts, and pink paw details, they make a fun and cute treat for Easter brunch, dessert tables, bakery boxes, and seasonal gifting. If you’re looking for easy spring dessert inspiration that feels both whimsical and impressive, these bunny bum brookies are a charming way to celebrate the season.
Small Batch Brookies Recipe (makes 6)
Ingredients:
43 g granulated sugar
45 g dark brown sugar
1 egg, room temperature
38 g unsalted butter, room temperature
33 g dark chocolate chips/chunks
18 g vegetable oil
½ tsp vanilla extract
25 g all-purpose flour
16 g unsweetened cocoa powder
1 tsp cornstarch
1/8 tsp salt
16 g dark chocolate (for folding in)
6 Pillsbury Ready-To-Bake Chick Shape Sugar Cookies
Directions:
Step 1: Preheat & Prep:
Start by preheating your oven to 325°F. Fit the cupcake baking pan/tin with cupcake liners.
Step 2: Cream the Sugars and Eggs:
In the bowl of your stand mixer (fitted with the paddle attachment), combine the granulated sugar and dark brown sugar with the egg. Beat on high speed until the mixture is light, fluffy, and creamy—this gives your brownies that perfect texture and richness.
Step 3: Melt the Butter and Chocolate:
While the sugar and egg mixture is coming together, melt the unsalted butter in a heatproof bowl by microwaving it in 15-second intervals. Stir between each interval to avoid overheating. Once the butter is melted, add the dark chocolate chips and stir until completely smooth. This mixture will be the secret to your fudgy brownie texture—don’t skimp on it!
Step 4: Combine Wet Ingredients:
Now, turn the speed of the mixer to low and slowly pour in the butter-chocolate mixture, vegetable oil, and vanilla extract. Mix until everything is fully incorporated, and your batter is as rich as your chocolate dreams.
Step 5: Sift and Mix Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, cornstarch, and salt. Add this dry mixture to the wet ingredients while your mixer is on low speed. Mix until just combined—overmixing will make your brownies dense, and we’re all about that perfect fudgy texture here.
Step 6: Fold in Extra Chocolate:
This is the part where you really elevate the chocolatey goodness. Gently fold in the 1/2 cup of dark chocolate with a silicone spatula. This extra chocolate ensures each bite is filled with gooey, melty goodness.
Step 7: Bake the Brookies:
Place one Pillsbury Ready-To-Bake Chick Shape Sugar Cookie at the bottom of each cupcake liner. Pour the brownie batter over, filling each liner ¾ of the way. Bake for 18-20 minutes on the middle rack. When you insert a toothpick, it should come out mostly clean, with a few crumbs stuck to it—that’s when you know they’re perfect!
Decorate & Garnish:
36 white candy melts pieces (whole)
sparkling sugar
6 mini marshmallows
12 white candy melts, whole
pink candy melts, melted
Once your brookies are baked, remove them from the oven and immediately place 6 white candy melts on each of the brookie, allowing it to melt. Swirl and smooth out the candy melts using a chopstick, spoon, or small off-set spatula, and immediately sprinkle the sparkling sugar. Adhere the mini marshmallows “tails” (optionally, lightly dampen them with water and dip in sparkling sugar prior to) and white candy melts pieces paws with bit of melted candy melts. Decorate the “paws” with melted pink candy melts.
Troubleshooting Tips
Every baker’s gotta have a few tips up their sleeve! Here are a couple of things to keep in mind when making these brownie pops:
Brookies Too Fudgy?
If your brookies seem too underdone or too gooey when you slice into them, they might need a few more minutes of baking. Remember, every oven is different, so keep an eye on them. A toothpick should come out mostly clean, but with a few moist crumbs for that ideal fudgy texture.Too Dense or Hard?
Overmixing your batter can lead to dense brookies. Make sure to mix the dry ingredients just until combined. The less you mix, the fluffier and fudgier your brookies will be.Too Sweet?
If you find the sweetness to be a bit much, you can always dial back the sugar by 1/4 cup. These brookies are rich enough that you can reduce the sweetness without compromising the overall flavor.
Tools and Equipment
Here’s a quick list of tools and equipment that will make this process easier:
Stand Mixer or Hand Mixer: For easy mixing of your wet ingredients and sugar. If you don’t have a mixer, a hand whisk will do the trick—just put in some muscle!
Cupcake Baking Tin & Cupcake Liners
Spatula: A good silicone spatula is perfect for folding in that extra chocolate and ensuring your batter is smooth and mixed well.
Sifter: For sifting your dry ingredients. This helps avoid lumps and ensures even distribution of the cocoa powder and flour.
Toothpicks or Cake Tester: To check if your brookies are done baking.
I hope you love making and sharing these as much as I do! Don’t forget to tag me @sashacakeschicago when you make them—I can’t wait to see your creative decorations! 🍫🐇
Ready to Take Your Baking to the Next Level?
If you loved making these Shaped Brookies Bunny Bums, there’s so much more waiting for you in my book, Baking Magic: Awaken Your Inner Pastry Chef. It’s packed with simple tricks, pro tips, and show-stopping recipes to help you create unforgettable treats with ease.
Grab your copy on Amazon here and awaken your inner pastry chef today! 🍰✨
Bunny Bums Shaped Brookies
This cuteness can't be any easier to make, nor devour! My signature uber-chocolatey, rich, decadent, moist brownies meet Pilsbury Ready-to-bake Cookies and an Easter upgrade ~ adorable bunny bums that are just missing a carrot patch!
Ingredients
- 40 g granulated sugar
- 45 g light brown sugar
- 1 egg, room temperature
- 38 g unsalted butter, room temperature
- 30 g dark chocolate chips/chunks
- 18 g vegetable oil
- 1/2 tsp vanilla extract
- 25 g all-purpose flour
- 16 g unsweetened cocoa powder
- 1 tsp cornstarch
- 1/8 tsp salt
- 16 g dark chocolate chips or small chunks (for folding in)
- Pillsbury Ready-To-Bake Chick Shape Sugar Cookie Dough
- 36 white candy melts pieces, for melting
- 6 mini marshmallows
- 12 white candy melts pieces, whole
- touch of pink candy melts
- sparkling sugar
Instructions
- Preheat & Prep: Start by preheating your oven to 325°F. Fit cupcake baking tin with cupcake liners.
- Cream the Sugars and Eggs: In the bowl of your stand mixer (fitted with the paddle attachment), combine the granulated sugar and light brown sugar with the eggs. Beat on high speed until the mixture is light, fluffy, and creamy —this gives your brownies that perfect texture and richness.
- Melt the Butter and Chocolate: While the sugar and egg mixture is coming together, melt the unsalted butter in a heatproof bowl by microwaving it in 15-second intervals. Stir between each interval to avoid overheating. Once the butter is melted, add the dark chocolate chips and stir until completely smooth. This mixture will be the secret to your fudgy brownie texture—don’t skimp on it!
- Combine Wet Ingredients: Now, turn the speed of the mixer to low and slowly pour in the butter-chocolate mixture, vegetable oil, and vanilla extract. Mix until everything is fully incorporated, and your batter is as rich as your chocolate dreams.
- Sift and Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, cornstarch, and salt. Add this dry mixture to the wet ingredients while your mixer is on low speed. Mix until just combined—overmixing will make your brownies dense, and we’re all about that perfect fudgy texture here.
- Fold in Extra Chocolate: This is the part where you really elevate the chocolatey goodness. Gently fold in the 1/2 cup of dark chocolate with a silicone spatula. This extra chocolate ensures each bite is filled with gooey, melty goodness.
- Bake the Brookies: Place one Pillsbury cookie at bottom of each cupcake liner. Using a cookie scooper, pour the brownie batter over, filling each liner 3/4 of the way. Place the tin onto the middle rack of the oven and bake for 18-20 minutes. When you insert a toothpick, it should come out mostly clean, with a few crumbs stuck to it—that’s when you know they’re perfect!
- Decorate: Once your brookies have baked, remove them from the oven and immediately push in one of the sides with a chopstick, drinking straw or small off-set spatula to create a heart-like shape, and right away place 6 white candy melts on each of the brookies, allowing it to melt with the heat of the baked brookie. Swirl and smooth out the candy melts using a chopstick, spoon, or small off-set spatula, and immediately sprinkle the sparkling sugar. Adhere mimi marshmallow "tails" and two whole white candy melts tablets "paws" with bit of melted candy melts. Use melted pink candy melts to decorate the "paws".
