Instructions
- Line an 8” square tin with parchment. Preheat the oven to 180C/350F.
- Place 200g of mini eggs into a sealed freezer bag and bash with a rolling pin into large chunks. Set aside.
- Melt the butter in a small bowl, then add in the cocoa and whisk together until silky.
- In a separate large bowl, beat the eggs and Tate & Lyle caster sugar until pale and creamy, about 5 minutes. Drizzle in the chocolate mixture, beating to evenly mix. Stir in the vanilla.
- Sift in the flour, baking powder and salt. Fold in gently so you don’t lose the volume from the mixture. Tip in the mini eggs crushed earlier.
- Tip the mixture into the tin, spreading out evenly into the corners. Bake for 25-35 minutes until the edges feel firm and the middle has the tiniest wobble.
- Remove from the oven and immediately push the remaining mini eggs into the top of the brownie. Leave to cool in the tin before cutting into squares. Enjoy!
