Mini brownies with eggs

• unsalted butter↗185g g

  cut into small pieces, plus extra for greasing

• high‑quality dark chocolate↗185g g

  broken into pieces

• large eggs↗3
• golden caster sugar↗275g g
• plain flour↗85g g
• cocoa powder↗40g g
• cream eggs5
• mini eggs150g g
• a few fluffy Easter chicks (chicklets)

  for garnish (optional)

Step-by-step instructions

1. 1

   Place the butter and chocolate in a medium heat‑proof bowl and set it over a saucepan of simmering water, stirring occasionally until melted. Or cover the bowl loosely with film and microwave in 30‑second bursts until melted. Let the melted chocolate mixture cool to room temperature.

2. 2

   Preheat the oven to 180°C/160°C fan/gas 4. Grease a 20 cm square pan with butter and line it with two long strips of parchment or foil – one placed upside‑down, the other left‑to‑right, then add another parchment sheet at the bottom. The strips will help lift the finished dessert later.

3. 3

   Break the eggs into a large bowl and add the caster sugar. Using an electric mixer on high speed, beat the eggs and sugar for about 5‑8 minutes until the mixture becomes thick, creamy and doubles in volume.

4. 4

   Pour the cooled chocolate mixture into the egg mixture, then gently stir.

5. 5

   Sift the flour and cocoa into the wet ingredients, then continue to gently fold the batter with a spatula just until fully combined, avoiding over‑mixing.

6. 6

   Pour the batter into the prepared pan and smooth the top with a spatula. Place in the centre of the oven and bake for 20 minutes.

7. 7

   Meanwhile, halve the creme eggs and set aside. Place the mini chocolate eggs in a mortar and crush them. Crush a few mini eggs, leaving some whole. After 20 minutes remove the brownies from the oven and press the creme eggs in, cut side up. Sprinkle half of the mini eggs over the top and return to the oven for another 5 minutes.

8. 8

   After baking, sprinkle the remaining mini eggs, let the brownies cool completely, then refrigerate for about 1 hour to set. Remove from the pan using the parchment strips and cut into squares for serving. Garnish with the small Easter chicks if desired.