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| 4 | Squares Baker's Unsweetened Baking chocolate |
| 3/4 Tasse | butter or margarine |
| 2 Tasse | sugar |
| 3 | eggs |
| 1 Teelöffel | vanilla |
| 1 Tasse | flour |
| | White chocolate coconut frosting; (see rec) |
| | Cake decorations |
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Heat oven to 350° (325° for glass baking dish). Line 13x9-inch baking pan with foil extending over edges to form handles. Grease foil.
Microwave chocolate and butter in large microwavable bowl on High 2 minutes or until butter is melted. Stir until chocolate is completely melted.
Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour until well blended. Spread in prepared pan.
Bake 30-35 minutes or until toothpick inserted in center comes out with fudge crumbs. Do Not Overbake. Cool in pan. Run knife around edge of pan to loosen brownies from sides. Lift from pan onto cutting board, using foil as handles. Frost with White Chocolate Coconut Frosting.
Refrigerate brownies 10 minutes to set frosting. Cut into squares or cut into festive Easter shapes such as bunnies, using cookie cutters. (Press cutter into brownies. Lift up and press brownie up through cutter to remove).
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