And what to do with them
1. Preheat your oven. 180⁰C, gas mark four. Then grease and line a 28cm x 18cm tin.
2. Melt the chocolate and butter: either in a glass bowl over a pan of simmering water or in a microwave.
3. Once completely smooth, sprinkle in the cocoa powder and blend it in. Then set to one side to cool.
4. Crack the eggs into a little bowl or mug and give them a quick whisk (a fork will do), or use a mixer if you have one. They should look slightly frothy. Now you can add the sugar, mixing until it's thick and mousse-like.
5. Pour the melted chocolate mixture into the mousse and fold gently. If you want to add crushed eggs or nuts, now’s the time.
6. Pour into your prepared baking tin and bake for 30 minutes until just set in the centre (that way it stays lovely and moist). It will continue to cook slightly when it’s out of the oven. Then leave to cool for 10 minutes or so before transferring from tin to wire rack to cool completely.
7. While it’s cooling you can melt your white chocolate. Like in step two, melt the chocolate but be extra careful not to leave the bowl unattended – white chocolate has no cocoa solids so it can seize very suddenly.
8. Drizzle the chocolate, once melted, across each brownie and decorate as you see fit. We like to stick to one colour of chocolate egg and place one in the corner of each brownie, or with a few served on the side.