Preheat your oven to 180°C/350°F/Gas Mark 4. Grease and line a baking tin, approximately 30 x 16 cms.

In a large bowl beat the sugar, butter and vanilla extract together until light and fluffy. Add the eggs one at a time, beating each one in until well combined as you go.

Add the melted dark chocolate and fold this into the mixture.

Sift in the flour, cocoa, salt and baking powder. Gently fold this into the mixture until well combined. You don’t really want to beat this in; you just want to get it absolutely combined so that there are no horrible bits of flour or cocoa left in.

Spread the brownie mixture evenly into your baking tin. ‘Break’ each of the mini eggs by just cutting into them with a sharp knife. This is to expose the fondant centre. Press each one into the the brownie mixture randomly, half under the surface and half exposed.

Bake for 25 minutes and then remove from the oven and let the brownie cool in the tin. Cut into pieces the size you want (you should be able to get 16 good sized brownie out) and then store in a tin in a cool, dry place.