• Preheat your oven to 160 degrees celsius (fan-forced) and line the base and sides of a 20cm square baking tin with baking paper – this will help you to remove the brownies once they are cooked.
• In a large saucepan (you want it to be big enough to add the extra ingredients to later), melt the butter, cocoa and sugar over a low heat.
• Remove the saucepan from the heat and add the vanilla extract and eggs and whisk the mixture as you go.
• Sift the flour into the saucepan and whisk to combine.
• Add ¾ of the mini caramel eggs which have been cut in half and stir to combine.
• Pour the brownie mixture into the prepared tin and smooth the surface. Top the brownies with remaining caramel easter eggs.
• Place the brownies into the oven to bake for 35 minutes.
• Carefully remove the cooked brownies from the oven and allow them to completely cool in the tin before removing, cut into small pieces .

Thermomix Instructions

• Preheat your oven to 160 degrees celsius (fan-forced) and line the base and sides of a 20cm square baking tin with baking paper – this will help you to remove the brownies once they are cooked.
• Place the sugar, butter and cocoa into your Thermomix bowl and melt for 3 minutes on speed 2 at 65 degrees or until melted.
• Add the eggs and vanilla extract and mix for 10 seconds on speed 4.
• Add the flour and mix for 5 seconds on speed 4 before scraping down the sides and mixing for another 10 seconds on speed 4.
• Add ¾ of the mini easter eggs and use your spatula to stir through.
• Pour the brownie mixture into the prepared tin and smooth the surface. Top the brownies with the remaining pieces of the caramel eggs.
• Place the brownies into the oven to bake for 35 minutes.
• Carefully remove the cooked brownies from the oven and allow them to completely cool in the tin before removing, cut into small pieces .