My mother would be proud – I’ve definitely inherited her inability to throw away anything that ‘might be useful someday.’ Especially if that thing involves chocolate!
Going through my pantry the other day (full disclosure: My pantry is really one small kitchen cabinet crammed to the brim – ahh the joys of apartment living!) I found unopened dark chocolate Easter bunny that I had stashed away last year. Since Easter is just around the corner, I figured I should really use this one up before the new season of chocolate bunnies appear on my doorstep.
OK, I could just eat the chocolate bunny. But it was the weekend and I was feeling more adventurous. I’ve been having a wicked craving for 7-layer bars recently, but haven’t quite made the effort to figure out substitutes for graham crackers etc. here in England. These blondie brownies have that toffee-coconutty goodness of the 7 layer bar, with a very dense chewy consistency. Don’t be discouraged by the super thick batter (mine was basically a dough) of this recipe, just press it into the pan like a cookie dough.
Plus, you get the added enjoyment of chopping up an easter bunny, if you have a little pent-up frustration to get out 
So, if you have a leftover chocolate Easter bunny – turn it into these delicious butterscotchy, chewy, blondie brownies.
Long-lost chocolate easter bunny
Chopping in progress
Voila! Chocolate chunks.
Easter Bunny Blondies
Adapted from http://southernfood.about.com/od/browniesbars/r/r90510k.htm
1 c. flour
1/2 tsp. salt
4 oz. melted unsalted butter, cooled
1c. brown sugar
1 egg
2 tsp vanilla
1 c. dried shredded coconut
1 chopped up chocolate easter bunny (I used a dark chocolate Dove easter bunny) – about 1c. of chocolate chunks.
Method:
Preheat oven to 350F. Grease & flour 8×8 baking pan. In a mixing bowl, combine melted butter and sugar, then mix in one egg, stir well. Add vanilla. Stir in flour and salt until all combined. Stir in coconut until combined. Then, add chocolate chunks and stir until evenly distributed throughout dough. Normally blondies are a batter, mine turned out very stiff like a dough – don’t worry about this. Pour/press into prepared pan. Bake for 25-30 minutes until golden and a toothpick inserted in the center comes out clean.
Glaze (optional): Once cooled, I melted a little extra chocolate and 1 TB butter together and drizzled over the top of the blondies.
These look so yummy. If I hadn’t just baked two dozen chocolate cupcakes and a cheesecake — from scratch, with full-fat ingredients! =) — I would make these. Alas, we’re heading to Miami in April and Charleston boating season is just around the corner. Maybe you can send me just one? You really should post your oatmeal chocolate chip cookie recipe — amazing.
Sound yummy, by the way the closest thing to graham crackers is probably digestive biscuits, but i am intrigued by the 7 layer bar, gonna have to google it!
Jenny – good idea about the cookie recipe, will do.
Wendy, thanks for the tip on digestive biscuits!!