The fully-loaded brownie
- 175g butter
- 100g good-quality plain chocolate, broken into pieces
- 3 large eggs
- 225g caster sugar
- 100g plain flour
- 40g cocoa powder
- 1tsp vanilla extract
- 100g Cadbury Mini Eggs
- 84g Galaxy Caramel Mini Eggs, foil removed
- 50g Smarties Mini Eggs
- 58g pack Maltesers Mini Bunnies
Preheat the oven to 180C/160F/Gas 4 and line a 20cm square cake tin with parchment paper.
Melt the butter and plain chocolate in a glass bowl set over a pan of simmering water. Don’t let the base of the bowl touch the water, and do not stir them together. Set aside until cool but not solid.
Whisk the eggs and sugar together for 5 mins using an electric whisk. The mixture is ready when it is pale, really thick and doubled in size.
Sift over the flour and cocoa and fold together lightly. Gently stir the butter and chocolate until combined then fold into the whisked mixture with the vanilla extract.
Stud with half the Cadbury Mini Eggs and bake for 30-35 mins until the brownie is risen and set and starting to come away from the paper. Slice the Galaxy eggs in half lengthways and arrange over the top of the brownie, toffee side up. Cook for a further 5 mins. Remove from the oven and leave to cool in the tin.
Lightly crush half the remaining chocolate eggs and scatter over the brownie, along with the whole eggs. Sit the bunnies on top just before serving.