Place 200g (1 cup) of the mini eggs into a large sealable food bag and seal it. Using a rolling pin, bash the mini eggs until they have all broken into chunks. Have fun with this bit!

Melt the butter in a small bowl. I do this in the microwave in short burst of 10-20 seconds, swirling or stirring in between. Add in the cocoa powder and whisk it together until silky smooth. Set aside to cool slightly.

In a separate larger bowl, whisk together the eggs and sugar for about five minutes until really pale and at least double in size. Slowly drizzle in the cooled chocolate mixture, beating as you go so it is all evenly mixed together. Add in the vanilla and stir in.

Into the mixing bowl, sift in the flour, baking powder and salt. Fold this into the chocolatey mixture rather than whisking so you keep the volume added to the batter. Finally, tip in the crushed mini eggs and fold through.

Pour the brownie batter into the prepared baking tin and push it into the corners and level the top. Bake in the preheated oven for 25-35 minutes the edges feel firm to touch and the middle has the tiniest wobble.

Remove from the oven and immediately push the remaining mini eggs into the top. Leave the brownie in the tin to cool completely before cutting into squares. Enjoy!