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Hand holding Easter bunny brookie showing fudgy brownie center and crispy cookie edge
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Easter Bunny Brookies (Sourdough Cookie Brownie)

Easter bunny brookies with sourdough chocolate chip cookie borders and fudgy brownie centers. The long fermented cookie dough holds its shape perfectly around thick brownie batter, creating the ultimate texture contrast for Easter. Non-sourdough option.
Cook Time15 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: brookies, bunny cookies, chocolate chip brownie cookie, easter cookies, easter desserts, fudgy brownies, sourdough brookies, sourdough chocolate chip cookies, sourdough desserts
Servings: 12 Bunnies
Calories: 395kcal
Author: Noelle Reed

Equipment

  • Large mixing bowl
  • Whisk or hand mixer/stand mixer
  • spatula
  • plastic wrap
  • Kitchen scale (recommended)
  • Baking sheet
  • Parchment paper
  • Shallow bowl (for optional sprinkles)
  • Cooling rack

Ingredients

COOKIE DOUGH INGREDIENTS

  • 113 g unsalted butter melted and cooled slightly 1/2 cup or 8 tablespoons
  • 100 g dark brown sugar packed 1/2 cup
  • 65 g granulated sugar 1/3 cup
  • 10 g honey or light corn syrup 2 teaspoons
  • 1 large egg yolk room temperature
  • 75 g active sourdough starter 100% hydration fed 4 to 6 hours prior OR 75g sourdough discard (fed within 1 to 2 days) (1/3 cup)
  • 6 g vanilla extract 1 1/4 teaspoons
  • 220 g bread flour 1 3/4 cups
  • 1.5 g dark roast instant coffee, optional optional (1/2 teaspoon)
  • 4 g fine sea salt 3/4 teaspoon
  • 2 g baking soda 1/2 teaspoon
  • 120 g dark chocolate mini chips/regular chips or chocolate chopped from bars 2/3 cup plus 1 tablespoon but make sure its a fine chop

BROWNIE BATTER INGREDIENTS

  • 115 g unsalted butter 8 tablespoons or 1/2 cup
  • 95 g semi sweet chocolate chopped scant 1/2 cup or 3 ounces
  • 136 g granulated sugar 2/3 cup
  • 41 g brown sugar 3 tablespoons packed
  • 102 g eggs 2 large eggs
  • 54 g sourdough starter 100% hydration discard or active (1/4 cup)
  • 6 g vanilla extract 1 1/4 teaspoons
  • 41 g unsweetened cocoa powder scant 1/2 cup
  • 2.5 g dark roast instant coffee, optional 3/4 teaspoon
  • 58 g bread flour scant 1/2 cup
  • 3 g fine salt 1/2 teaspoon
  • 82 g dark chocolate chips 1/2 cup

DECORATION

  • 12 naturally colored chocolate gems orange, red, or pink for bunny noses

Instructions

COOKIE DOUGH INSTRUCTIONS

  • Melt 113g butter in microwave for 30 to 45 seconds or on stovetop. Let cool for 5 minutes until warm, not hot.
  • Whisk together melted butter, 100g dark brown sugar, 65g granulated sugar, and 10g honey for about 1 minute by hand until smooth and glossy.
  • Add egg yolk and whisk until fully incorporated and glossy.
  • Add 75g sourdough starter and 6g vanilla extract, whisk until combined.
  • Add 220g bread flour, 1.5g instant coffee, 4g salt, and 2g baking soda and fold with spatula until 80% combined. Streaks of flour are okay.
  • Fold in 120g chocolate chips/chunks. Mix until all flour is incorporated. Do not overmix.
  • Dump cookie dough onto a large piece of plastic wrap and roll into a log shape, OR press into an 8×8 inch pan, OR leave in bowl. Cover tightly with plastic wrap.
  • Refrigerate cookie dough for 8 to 24 hours for best flavor development. Short on time? You can chill for as little as 2 hours if you want to skip the long ferment.

BROWNIE BATTER INSTRUCTIONS

  • Melt butter and semi sweet chocolate together in a saucepan or bowl over gentle heat until smooth, or microwave in 30 second increments stirring between, until melted. Set aside to cool slightly.
  • Whisk in granulated sugar and brown sugar while the mixture is still warm, then beat in eggs one at a time.
  • Stir in sourdough starter and vanilla extract until everything is glossy and cohesive.
  • In a separate bowl, combine cocoa powder, dark roast instant coffee (if using), bread flour, and salt.
  • Fold dry ingredients gently into the wet mixture until combined. Do not overmix.
  • Fold in chocolate chips.
  • Cover the bowl and refrigerate brownie batter for 8 to 24 hours for best flavor development. Short on time? You can chill for as little as 2 hours if you want to skip the long ferment.

ASSEMBLY INSTRUCTIONS

  • Day 2: Shape, fill, and bake
  • Remove brownie batter from refrigerator. It can be used cold or at room temperature. For bunny ears, cold batter works better as it can be rolled into thin ropes.
  • Preheat oven to 340 degrees Fahrenheit.
  • Remove cookie dough from refrigerator. Portion dough into 35 gram balls. You will need one 35 gram ball per bunny (12 bunnies total).
  • Roll each 35 gram ball into a rope about 10 inches long and roughly half an inch in diameter.
    Sourdough cookie dough ropes measured at 10 inches with ruler before shaping into bunnies
  • Shape each rope into a bunny on the parchment lined baking sheet. Start at the bottom, bring the dough up on both sides to form the body, then continue upward to create two tall ears.
    Step by step process of shaping cookie dough into bunny outlines with ears and body
  • CRITICAL SHAPING TIP: Set the bunny ears WIDER than you think they should be. During baking, the dough will puff and the ears will appear more proportional if you start them wide.
  • Press the bottom point together firmly to seal the bunny shape.
  • Place baking sheet with shaped bunny cookies in the freezer for about 1 hour. Bunnies should be firm and cold.
  • Remove chilled bunnies from freezer.
  • For the bunny ears, take about 1 rounded teaspoon of brownie batter and roll it into a thin rope. Press it gently into each ear cavity. You can use damp fingers (not soaking wet, just slightly damp) to help press the brownie into the ears without it sticking to your hands.
    Filling bunny ear with rolled brownie batter rope using damp fingers
  • For the body, spoon the remaining brownie batter into the center, filling to about two thirds the height of the cookie border. (Approximately 2 Tablespoons but all depends the size of your bunny face)
  • IMPORTANT: Keep the brownie batter as clean as possible where it meets the cookie edge. No matter where the brownie touches the cookie dough, it will stay there after baking. If brownie batter gets on the cookie dough, you can wipe it away before baking.
  • Do not overfill or the brownie may overflow during baking.
  • Press one naturally colored chocolate gem into the brownie batter where the nose should be.
    Pressing orange chocolate gem into brownie batter to create bunny nose before baking
  • Bake at 340 degrees Fahrenheit for about 15-18 minutes. Cookie edges should be golden brown and brownie center should be just set.
  • Let bunnies cool on the pan for 15 minutes before attempting to move them. Then transfer to a wire rack to cool completely.

Notes

Can I make this without sourdough starter?
Yes! Replace the sourdough starter with equal parts milk and all purpose flour by weight.
FOR THE COOKIE DOUGH: Replace 75g sourdough starter with 38g milk (2 tablespoons plus 2 teaspoons) and 38g all purpose flour (1/4 cup plus 1 tablespoon).
FOR THE BROWNIE BATTER: Replace 45g sourdough starter with 23g milk (1 tablespoon plus 1 1/2 teaspoons) and 23g all purpose flour (2 tablespoons plus 2 teaspoons).
Mix the milk and flour together before adding to your recipe where the sourdough starter would go. You can skip the 8 to 24 hour fermentation and chill for just 2 hours if making the non-sourdough version.
Active starter vs discard:
Active sourdough starter is preferred for the best rise and structure in the cookie dough. However, sourdough discard works beautifully and is a great way to reduce waste. Both work perfectly in this recipe.
Brownie batter will be thick:
After the overnight fermentation, the brownie batter will be very thick, similar to thick frosting. This is exactly what you want. The thick consistency prevents the brownie from leaking out of the bunny shapes during baking. For the ears, the cold thick batter can be rolled into thin ropes.
Freezing is essential:
The shaped bunny cookies must be chilled in the freezer for about 1 hour before filling. This prevents the cookie dough from spreading into the brownie during baking and maintains clean lines between the two components.
Shape bunny ears WIDE not narrow:
The most common mistake is making the bunny ears too narrow. During baking, the cookie dough puffs slightly. If the ears are too narrow, they will bake up looking like tiny antennae. Set them wider than you think looks right for proper bunny ear proportions.
Use damp fingers for filling:
Slightly damp fingers (not soaking wet) help you press the brownie batter into the ears and body without it sticking to your hands. This technique makes the filling process much easier.
Keep edges clean:
Try to keep the brownie batter as clean as possible where it meets the cookie edge. If brownie batter gets on the cookie dough, it will bake that way and affect the appearance. No matter where the brownie touches the cookie, it will stay there after baking.
Portioning tip:
Each bunny needs 35 grams of cookie dough total rolled into a 10 inch rope. Using a kitchen scale ensures all your bunnies are uniform in size.
Flour substitutions for cookie dough:
If using all purpose flour instead of bread flour, use 230g (1 3/4 cups plus 4 tablespoons OR scant 2 cups) all purpose flour. The cookies will be slightly more tender but still delicious.
Flour substitutions for brownie batter:
The brownie recipe as written uses bread flour (48g for the 1.25x recipe). If using all purpose flour, use about 53 grams.
Dark roast instant coffee:
The dark roast instant coffee in both the cookie dough and brownie batter does not make these taste like coffee. It enhances the chocolate flavor, making it richer and deeper. Completely optional.
Baking temperature:
The recipe bakes at 340 degrees Fahrenheit, which is a compromise between the cookie and brownie baking temperatures. This allows the cookie to develop golden edges while the brownie bakes through to a fudgy center.
Storage at room temperature:
Store baked bunny brookies in an airtight container at room temperature for up to 5 days. The honey in the cookie dough keeps them soft and fresh.
Storage in refrigerator:
Bunny brookies can be refrigerated for up to 1 week. Let them come to room temperature before serving for the best texture.
Freezing baked bunnies:
Cool completely, then freeze in a single layer on a baking sheet. Once frozen solid, transfer to a freezer safe container or bag for up to 3 months. Thaw at room temperature or warm gently in a 300 degree oven for 5 minutes.
Freezing unbaked bunnies:
You can shape the bunny cookies and freeze them unbaked for up to 1 month. Freeze on a baking sheet until solid, then transfer to a freezer bag. When ready to bake, do not thaw. Fill frozen bunnies with brownie batter and bake, adding 2 to 3 minutes to the baking time.
Make ahead strategy:
Day 1 - Make and ferment both cookie dough AND brownie batter overnight (20 minutes active time total).
Day 2 - Portion cookie dough into 35g balls, shape into bunnies, freeze 1 hour, fill with brownie batter, add nose gem, and bake (30 minutes active time).
Decorating with gems:
Unreal makes beautiful naturally colored chocolate gems perfect for bunny noses. Orange creates a cute carrot nose look. Red or pink gems work beautifully too. Press one gem into the brownie batter where the nose should be before baking.
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