Easter brownies

Makes 16

— 3 eggs

— 275g caster sugar — 165g M&MS or

Smarties

— 150g sugar-coated

chocolate eggs — 175g salted butter — 200g darkchocolate buttons (50 per cent cocoa) — 100g darkchocolate buttons (70 per cent cocoa) — 175g plain flour

Preheat the oven to 180C/gas mark 4. Line a 20 x 34cm baking tray with baking paper.

Break the eggs into a mixing bowl, add the sugar and give a few whisks (with a hand whisk), then set aside. This helps the sugar start to dissolve.

Put your M&MS or Smarties in a bag and crush them using a rolling pin. You can keep some of them whole for extra crunch. Next, crush the sugar-coated eggs in the same way, and reserve them separately for later.

Put the butter, the 50 per cent buttons and a third of the 70 per cent buttons in a medium-sized heatproof bowl and place over a pan of simmering water until melted (alternatively, heat for one minute on high in a microwave, in a microwaveable bowl).

Once melted, stir together the chocolate and butter until mixed.

Add the melted chocolate and butter mixture to the eggs and combine to make a smooth paste. Once mixed, add the flour, the rest of the 70 per cent buttons and the crushed M&MS or Smarties, and stir until combined. Try not to over-mix.

Pour the brownie mixture into the lined tray and level with a spatula. Bake in the middle of the oven for 18 minutes, until the edges are starting to rise and crack slightly. Gently touch the centre; it should be soft to the touch and slightly liquid.

Take the tray out of the oven and sprinkle over the crushed sugar-coated eggs, pushing them in slightly. Return to the oven for two minutes to finish baking.

To check if your brownies are done, shake the tray: the centre should move like a set jelly – this will give you the gooiest brownies.

Leave to cool completely at room temperature before enjoying your brownies. Store them in an airtight container at room temperature to keep them soft.