One of my favorite memories is waking up on Easter morning to a basket of treats. Say what you will about The Easter Bunny, but he/she/it did an awesome job. There would be at least one chocolate bunny, jelly beans, chocolate eggs, malted eggs and a small toy — maybe a paddle ball or something. One year there were these weird wooden eggs that smelled like soap. I can’t remember what they were, so I’ll have to try to figure that out when I’m done typing. But for now, let me tell you about a candy I would have literally dreamed about back then — Ghirardelli Impressions.
If you haven’t seen them on the Easter candy aisle, they’re individually wrapped chocolates with a white or dark seasonal cameo in the center. Naturally, this season’s have bunnies, baskets and eggs. They are adorable, so you can imagine Fuzz’s reaction when I told her I was going to turn them into brownies. “Never fear, my dear!” I said. Okay, I didn’t really say that. I said “Don’t worry, I’m not going to melt them. Just wait.” She went off to do homework, and I got down to business.
Do you like how they turned out? If so, here are the directions for making them yourself.
1. Bake up a batch of your favorite brownies in a foil or parchment lined pan. I made this batch with fudge brownie mix. I usually bake brownies from scratch, but every so often I crave the mix-type…more flavors from childhood, I guess.
2. Let the brownies cool until they are just slightly warm. Place the Impressions about 1/2 inch apart on the brownies. The warmth of the brownies should melt the chocolate just enough so that the bottoms stick.
3. Let the brownies cool completely, then chill thoroughly. Lift from the pan and cut around the Impressions, making sure to sample the brownie trimmings to make sure they’re up to par. That, or save them to make brownie chunk ice cream.
And that’s all you do! These were so cute. I made this batch for the family, but I’m thinking of making some for the kids down the street. Any excuse to make brownies, right?
Also, the Impressions are limited and seasonal. Hopefully Ghirardelli will have them again around Christmas. I can only hope for Halloween.