Dreamy TwoToned Brownies

Serves 16, Prep 25 mins, Cook 35 mins

200g dark cooking chocolate, chopped 200g unsalted butter, chopped 1 cup caster sugar 1 tsp vanilla extract 3 eggs ¾ cup plain flour 2 tblsps self-raising flour 2 tblsps cocoa powder 2 x 110g packets white chocolate eggs

1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges. 2 Combine chocolate and butter in a large, heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl. Stir in sugar and vanilla. Cool for 15 minutes. 3 Whisk in eggs, one at a time. Add combined sifted flours and cocoa. Whisk until smooth. 4 Coarsely chop half the chocolate eggs. Fold into chocolate mixture. Pour into prepared pan. Spread evenly. Arrange remaining whole chocolate eggs evenly over top. 5 Cook in a moderately slow oven (160C) for about 30 to 35 minutes, or until just firm to touch. Remove from oven. Cool in pan. 6 To serve, lift brownie out of pan. Cut into rectangles.