Brownie Bunnies

3/4 C. unsalted butter
4 ounce (113g) semi-sweet chocolate bar, coarsely chopped
2 C. granulated sugar
3 large eggs, at room temperature
2 tsp. pure vanilla extract
1 C. unsweetened natural cocoa powder
1 C. (125g) all-purpose flour
1 teaspoon salt
half a bag of semi-sweet chocolate chips

Preheat the oven to 350°F and grease your pan. Set aside. In a microwave-safe bowl, combine the butter and 2 ounces of chopped chocolate. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla. The batter will be light brown and a little dull looking. Add the cocoa powder, flour, salt, remaining 2 ounces of chopped chocolate and the chocolate chips. Fold it all together with a rubber spatula or wooden spoon. Batter will be very thick. Spread evenly into prepared pan. Bake for 30 minutes, in a 9x13 pan. I used the bunnies pan and they took about 14 minutes. After brownies are cooled, pop out of pan. Wash pan. Melt 3 white chocolate candy melts in each pocket (45 seconds in the microwave) and place a bunny back in the mold so as the chocolate cools, it will stick to the shaped brownie bunny.