I have made this delicious Brownie on quite a few occasions and you can vary the theme depending on the time of year – It is always a hit and can be served hot or cold.  As we are approaching Easter I have popped some Cadbury’s Easter Eggs on the top, but you could use smarties, Malteesers or whatever takes your fancy

Ingredients

185g salted butter

185g good quality dark chocolate (70% cocoa)

85g plain flour

40g cocoa powder

3 large eggs

275g caster sugar

12 small Easter eggs of your choice

Method

1. Heat oven to 180 degrees
2. Line a 10×7 inch  baking tin with baking parchment
3. Melt the chocolate and butter in a bowl over a saucepan of hot water
4. Once melted remove the bowl from the heat and leave to cool slightly
5. Whisk the eggs and sugar together until thick – this will take about 5 minutes with an electric hand mixer
6. Pour the chocolate and butter mixture into the eggs and fold in carefully with a metal spoon
7. Finally sift in the flour and cocoa and continue to fold until well mixed (but be careful not to over mix)
8. Pour into the prepared tin and place Easter Eggs on top if using
9. Turn the oven down to 170 degrees and pop into the oven for 25 minutes
10. When ready, the brownie should be slightly wobbly in the centre
11. Remove from oven and allow to cool in the tray
12. Then eat warm or cold but is equally good for freezing