Preheat the oven to 170 °c (150 fan/ 325F/ Gas 3) and line a 30 x 20 cm baking tin with baking paper.
In a saucepan, melt the butter and chocolate on a low heat. Set aside to cool.
200 g Butter, 200 g Dark Chocolate
Whisk the eggs in a large mixing bowl until light and fluffy. This takes about 2 minutes with an electric whisk, or about 5 minutes with a normal whisk.
3 Eggs
Add the sugar and whisk for a further minute.
250 g Light Brown Sugar
Pour the melted chocolate mixture into the egg mixture and stir to combine. Add the vanilla extract.
1 teaspoon Vanilla Extract
Sift in the self raising flour and coca powder and fold into the mixture.
100 g Self Raising Flour, 30 g Cocoa Powder
Add the crushed mini eggs and mix to combine.
150 g Mini Eggs
Pour the mixture into the prepared tin and bake for 30-35 minutes or until a skewer comes out clean.
Press the whole mini eggs into the top of the brownie and allow to cool completely before cutting into slices.
146 g Mini Eggs