Preheat your oven to 180C/160C Fan and line a 9x9inch Square baking tray with parchment paper.
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.
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!
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!
When whisked, pour the cooled chocolate/butter mix over eggs and fold together carefully.
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!
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**!
Once baked, leave to cool in the tin completely and then cut up.
If decorating, drizzle over the melted chocolate and sprinkle on some crushed Easter Chocolates and leave to set! Enjoy! x
Notes
You obviously don’t have to use as many chocolates as I did, I went a little crazy, but it shows you that you can use whatever you like. Creme Eggs are slightly different however, you’d have to freeze them overnight before baking with them.
**Depending on your ovens, or how you mixed the brownies up, some can take up to an hour to bake successfully. I’ve never fully understood why, but don’t give up if they’re not done after 30 minutes – cover with foil and continue to bake for longer. I poke a skewer through them and wait till its mostly clean, and the mixture doesn’t wobble in the tin.
Warm these up in the microwave and serve with some ice-cream, a delicious dessert for any occasion!
These will last in an airtight container for up to 1 week if they last that long!
Recipe Updated April 2019
Flour was 90g, Cocoa Powder was 35g originally - increased to make batter thicker!
Before I stated 1x Bag Smartie Eggs, Mini Eggs, Milkybar Eggs and 2x Galaxy Golden Eggs with 100g of Chocolate Chips - but I just used anything this time to make it easier!
If using Mini Creme Eggs, make sure they're frozen!