Brownies can be made up to one week ahead. Store in an airtight container in a cool place. Any flavoured chocolate eggs can be used – try Crunchie, Maltesers or Caramello. To serve as a dessert, serve brownie warm with ice-cream
200g dark cooking chocolate, chopped
200g unsalted butter, chopped
1 cup caster sugar
1 tsp vanilla extract
3⁄4 cup plain flour
2 tblsps self-raising flour
2 tblsps cocoa powder
2 x 110g packets white chocolate eggs
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
2 Combine chocolate and butter in a large, heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl. Stir in sugar and vanilla. Cool for 15 minutes.
3 Whisk in eggs, one at a time. Add combined sifted ours and cocoa. Whisk until smooth.
4 Coarsely chop half the chocolate eggs. Fold into chocolate mixture. Pour into prepared pan. Spread evenly. Arrange remaining whole chocolate eggs evenly over top.
5 Cook in a moderately slow oven (160C) for about 30 to 35 minutes, or until just firm to touch. Remove from oven. Cool in pan.
6 To serve, lift brownie out of pan. Cut into rectangles.