Easter Brownies 

• 200 g Unsalted Butter/Stork

• 200 g Dark Chocolate

• 3 Large Eggs

• 275 g Caster Sugar

• 100 g Plain Flour

• 50 g Cocoa Powder

• 50 g Easter Chocolates (Smarties Egg, M&M Eggs, Mini Eggs, Galaxy Eggs, Crème Eggs etc!)

• 100 g Milk Chocolate Chips

Instructions

1. Preheat your oven to 180C/160C Fan and line a 9x9inch Square baking tray with parchment paper.

2. Melt together the Butter and Dark Chocolate together in a heatproof bowl over a pan of boiling water, on the microwave in 20 second bursts until melted. Leave on the side to cool whilst you do the rest.

3. Using an electric whisk/stand mixer, whisk together the Eggs & Caster Sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar! 

4. You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!

5. When whisked, pour the cooled chocolate/butter mix over eggs and fold together carefully.

6. Once completely combined, sift the cocoa powder and plain flour on top of the chocolate mix and then fold together again – still be careful to not knock out the air!

7. Once combined well, reserving a handful of the different egg types, fold through all the chocolates, and chocolate chips and pour into the prepared tin. Add the reserved chocolates to the top and bake in the oven for 25-30 minutes**! 

8. Once baked, leave to cool in the tin completely and then cut up. 

9. If decorating, drizzle over the melted chocolate and sprinkle on some crushed Easter Chocolates and leave to set! Enjoy! x