100g unsalted butter
300g vanilla sugar or caster and a teaspoon of vanilla extract
125g plain flour
75g S/R flour
300g mini eggs (freeze for at least 3 hours before using to keep the colour)
Grease and line 8x8 inch tin preheat the oven to 170
Melt chocolate and butter in the microwave or in a bowl over a saucepan of hot water, give a good stir.
Mix in sugar and vanilla extract, add eggs, sift in the flours.
Fold in 200g of the mini eggs
Bake in oven for 15 mins and then stud the top with the remaining 100g mini eggs bake for another 10-15 mins
Leave until completely cold, before chilling in the fridge for at least a couple of hours before cutting.
*Freeze the eggs before using to help stop them cracking
*If you prefer a firm more cakey brownie bake for 25 mins before adding the remaining mini eggs, then for the further 15 minutes after.