• Preheat your oven to 180°C (160°Fan, gas mark 4, 350°F) and line a baking tin with parchment paper.
• Add butter and dark chocolate into a mixing bowl and heat till melted.
• In a different mixing bowl add in the eggs, vanilla and caster sugar. With an electric whisk, whisk the mixture until it becomes frothy, pale and has doubled in volume.
• Pour the melted butter and dark chocolate mixture into the whisked egg mixture. Then gently fold using a spatula until evenly combined.
• With a sieve, sift plain flour and cocoa powder over the mixture. Then fold with your spatula until evenly combined.
• Pour the mini eggs into the brownie mixture and mix together until evenly distributed.
• Pour the mini egg brownie mixture into a lined baking tin and spread evenly with a spatula. Then bake in the oven for 25 minutes. Leave the mixture to cool down completely before cutting into it.

Topping (Optional)

• Leave the brownie to cool down for 10 to 15 minutes. Melt white chocolate in a small mixing bowl and drizzle it all over the brownie mixture with a spoon.
• Chop the remaining mini eggs in half and sprinkle all over the brownie. Cut into slices once the brownie has cooled down!