Preheat the oven to 170C. Grease a 9-inch baking pan with butter or line with baking paper.
Microwave the chocolate and butter together for 20 seconds. Whisk them well until melted and a lovely buttery chocolate mixture. Then Set aside to cool.
150 g dark chocolate, 130 g butter
In a bowl, mix eggs and sugar well using an electric hand mixer or stand mixer on high speed until you have a thick pale mixture.
3 large eggs, 245 g caster sugar
Stir in the slightly cooled chocolate mixture and vanilla extract, stir well until combined.
1 teaspoon vanilla extract
Fold in the flour and cocoa powder and gently mix until combined. Now you have a lovely fudgy brownie mixture.
45 g cocoa powder, 90 g plain flour
Pour the mixture into the baking pan and sprinkle the chocolate eggs on the top then bake for 25-30 minutes.
200 g chocolate mini eggs
Notes
Feel free to add some mini chocolates into the batter if you like. You can crush about ½ cup of mini chocolate eggs and stir them in the batter before pouring into the baking pan.
Cool the Brownie completely before taking it out of the baking pan.
Make sure you grease the baking pan well with butter or line with baking paper so you can easily remove the brownie from the pan.
You can drizzle some melted chocolate (dark or white) over the Easter Brownies once cooled down if you like.This is a nice touch for a special occasion.
To store: Place leftovers in an airtight container in the fridge.To freeze: Place baking paper between the brownies to stop them from sticking together. This also makes it easy to grab one or two at a time and then put them in a freezer bag. They will keep for 3 months in the freezer. I have never had any problems with freezing them.