These incredibly fudgy chocolate brownies are studded with mini caramel eggs and swirled with salted caramel sauce, making this the perfect Easter brownie recipe.
Put the butter and chopped dark chocolate in a large, heatproof bowl. Use 30 second bursts in the microwave to melt the chocolate and butter together. Alternatively, you use a bain marie method, placing the bowl over a pan with a little boiling water and allowing the steam to heat the bowl and you stir gently.
Add the sugar. Whisk lightly together It's ok if it's grainy at this stage.
Whisk in the beaten eggs and vanilla.
Sieve the flour into the bowl and fold through with a silicone spatula or metal spoon.
Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin. Fill with half the brownie batter and level off.
Put the 24 whole mini caramel eggs on top of the batter, spacing evenly all over.
Spoon the remaining batter on top and gently level off, ensuring all the eggs are covered.
Drizzle the caramel all over the top of the brownie batter, then swirl gently with the handle end of a spoon.
Top with the halved mini caramel eggs in a 3 x 5 pattern so that one half will top each piece when sliced.
Bake for 30-35 minutes. You can test if it's baked by pushing a skewer into the centre. If under-baked, you'll see totally wet batter on the skewer. If just right, you'll see sticky crumbs. If over-baked, the skewer may come out completely clean.
You might need to do a few checks to make sure you're not prodding a melted egg. Be careful not to over-bake as this can also cause the caramel to overcook and harden.
Leave the brownie in the tin to cool. If you've elected to keep them quite softly baked and fudgy, placing the cold brownies in the fridge over night will really help them firm up.
Once the brownie is chilled, transfer to a board and cut into 15 equally sized squares in a 3x5 pattern.