Mini egg brownies recipe
 If there ever was a crowd-pleasing Easter bake, this is it! These delicious fudgy brownies are speckled with mini eggs. 200g/7oz unsalted butter, cubed 200g/7oz dark chocolate, roughly chopped 3 free-range eggs 250g/9oz caster sugar 100g/3½oz plain flour 50g/1¾oz cocoa powder 240g/8½oz mini eggs, about half of them roughly chopped pinch salt 200g/7oz unsalted butter, cubed 200g/7oz dark chocolate, roughly chopped 3 free-range eggs 250g/9oz caster sugar 100g/3½oz plain flour 50g/1¾oz cocoa powder 240g/8½oz mini eggs, about half of them roughly chopped pinch salt Method Heat the oven to 180C/160C Fan and line a 20cm/8in square baking tin with parchment paper. Put the butter and chocolate into a heat-proof bowl and melt either in short bursts in the microwave or suspended over a pan of simmering water (do not let the bottom of the bowl touch the water). Leave to cool slightly to room temperature. Put the eggs and caster sugar into a large bowl (or the bowl of a stand mixer) and whisk using an electric whisk until light, pale and fluffy. While whisking, gradually pour in the chocolate mixture until combined. Fold in the flour, cocoa powder, the chopped mini eggs and a pinch of salt. Pour the brownie batter into the tin and spread out to make an even layer. Dot over the remaining mini eggs (you may want to roughly crack some of these for the look). Bake for 25 minutes, or until cracked slightly on top and there is a little wobble in the middle. Leave to cool completely in the tin before slicing and serving. Heat the oven to 180C/160C Fan and line a 20cm/8in square baking tin with parchment paper. Heat the oven to 180C/160C Fan and line a 20cm/8in square baking tin with parchment paper. Put the butter and chocolate into a heat-proof bowl and melt either in short bursts in the microwave or suspended over a pan of simmering water (do not let the bottom of the bowl touch the water). Leave to cool slightly to room temperature. Put the butter and chocolate into a heat-proof bowl and melt either in short bursts in the microwave or suspended over a pan of simmering water (do not let the bottom of the bowl touch the water). Leave to cool slightly to room temperature. Put the eggs and caster sugar into a large bowl (or the bowl of a stand mixer) and whisk using an electric whisk until light, pale and fluffy. While whisking, gradually pour in the chocolate mixture until combined. Put the eggs and caster sugar into a large bowl (or the bowl of a stand mixer) and whisk using an electric whisk until light, pale and fluffy. While whisking, gradually pour in the chocolate mixture until combined. Fold in the flour, cocoa powder, the chopped mini eggs and a pinch of salt. Fold in the flour, cocoa powder, the chopped mini eggs and a pinch of salt. Pour the brownie batter into the tin and spread out to make an even layer. Dot over the remaining mini eggs (you may want to roughly crack some of these for the look). Pour the brownie batter into the tin and spread out to make an even layer. Dot over the remaining mini eggs (you may want to roughly crack some of these for the look). Bake for 25 minutes, or until cracked slightly on top and there is a little wobble in the middle. Leave to cool completely in the tin before slicing and serving. Bake for 25 minutes, or until cracked slightly on top and there is a little wobble in the middle. Leave to cool completely in the tin before slicing and serving.