Hello lovers of baking (and eating). I’m Kathleen King, creator and owner of Tate’s Bake Shop in Southampton, New York, and I’d like to welcome you to the official Tate’s Bake Shop Blog!

I’m starting this blog because for me, baking is all about sharing happiness. I’m constantly baking for my friends and family – creating a batch of muffins and leaving one in my neighbors’ mailboxes, surprising my friends with slices of pie on their doorsteps. This blog is just an extension of that. It’s my way of sharing my baking adventures with you.

Since we’re so close to Easter, I decided to go with something seasonal for my first post. During springtime at Tate’s Bake Shop in Southampton, we sell milk chocolate bunnies that are as delicious as they are adorable. They remind me of when I was a kid.

Maybe you’ve seen this on our Facebook Page, but we love these chocolate bunnies so much, we’ve even created a how-to guide for eating them.

The "guilt" part is totally optional.

These brownies are moist, rich, and very, very chocolaty. Try it out, leave a comment and let me know what you think!

What you’ll need:

½ cup salted butter

9 ounces milk chocolate, chopped

½ cup sugar

1 teaspoon vanilla

2 eggs

¾ cup all purpose flour

1 tablespoon cocoa powder

A pinch of salt

Preheat oven to 350 degrees. Butter and line with wax paper an 8 inch square baking pan.

In a small saucepan, melt butter and chocolate, stirring til just melted.

Scrape chocolate mixture into a large mixing bowl.

Add sugar and vanilla.

Add eggs one at a time, beating well after each one. I use a spoon. No need for a mixer.

Stir in flour, cocoa powder and salt.

Spread mixture into prepared pan.

Bake for 20 minutes or until a wooden toothpick comes out with a few crumbs.  Better to underbake than overbake!

Yield:  16 – 2” squares

Enjoy!