185g Unsalted butter, cut into small chunks, plus extra for greasing
3 large eggs
275g golden caster sugar
85g plain flour
40g cocoa powder
5 fondant filled eggs (Cadbury's creme eggs or similar)
150g mini eggs (mixture of Cadbury's and smarties mini eggs or similar)
You will also need a few fluffy chenille Easter chicks to decorate (optional)
1. Put the butter and chocolate in a medium-sized heatproof bowl and set over a pan of simmering water, stirring occasionally until melted and then leave the melted mixture to cool until it reaches room temp.
2. Heat oven to 180°C/160°C fan/gas 4. Grease a 20cm square tin with butter and line with 2 long strips of folded baking paper or foil - one running top to bottom, the other left to right then line the base with a piece of baking paper. These will help you to lift it out later.
3. Whisk eggs and sugar together on maximum speed, for around 5-8 mins or until they look thick and creamy and have doubled in size.
4. Pour the cooled chocolate mixture over the egg mixture, then gently fold together.
5. Sieve the flour and cocoa into the wet ingredients then continue to fold the mixture gently until everything is fully combined, try not to over-mix.
6. Pour the mixture into the prepared tin and carefully level the mixture with the spatula. Put in the middle of the oven and bake for 20 mins.
7. Meanwhile, cut the fondant filled eggs in half and set aside, then place the mini eggs into a mortar and pestle. Crush a few of the mini eggs but leave some whole. After 20mins take the brownie out of the oven and press in the fondant eggs, cut side up. Scatter over half of the mini eggs too, then put back in the oven for a further 5 mins.
8. Once baked, top with the remaining mini eggs, leave to cool completely then place in the fridge for about 1hr to firm up. Lift it out of the tin using the strips of baking powder and cut into squares to serve. Decorate with little Easter chicks if you like.
Recipe from BBC Good Food