Cookie cake ranks as one of my kids all-time favs….especially when we make it ourselves. Since baking is now one of their favorite past-times – okay, since I’ve forced it upon them by shifting many cooking responsibilities to their plates – here’s our DIY option.

Today’s tasty treat – Brownie Cake, colored Easter by some creative kids.

Brock’s Brownie

1 cup (2 sticks) melted and slightly cooled salted butter

4 eggs

1 tsp vanilla

2 cups sugar (we use evaporated cane juice)

1 3/4 cups flour

1/2 cup cocoa

1/2 tsp. salt

1 cup chocolate chips

Brownies 1

After melting the butter, be sure it has cooled slightly before adding the eggs.

We like to sift the flour and cocoa to limit the lumps. Today we didn’t sift, though. Sometimes a few lumps are just fine. …  Combine all the ingredients, careful not to over-stir.

Transfer batter to a raised edge cookie sheet. If you plan to transfer to a plate, line the pan with parchment paper …

and spread until the batter is evenly distributed.

Bake at 350 degrees for 10 and 12 minutes. (For a regular batch, put the batter in a 9×12 glass dish and cook for 22 minutes.) Let the pan cool. Then decorate. The kids chose an Easter theme.

We found this crazy edible Easter grass at our neighborhood grocery store. How can you pass up Green Apple flavored candy grass?!

Brownie Cake

There you have it. Peanut M&Ms masquerading as Easter eggs, funky candy grass, cheesy saying (yes, that says “Hoppy Easter”) and all.

This recipe is super easy and so good that you will never be able to eat a box brownie again. The kids love it as a “cookie cake”. The unexpected chocolate decadence sweetly surprises its taker every time.

Making our own chocolate chip cookie cake is a favorite, too. Of course, decorating is the best part!

Thanks for walking the DIY road with me. Hey… it’s cheaper and tastes better.


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