Preheat the oven to 180°C/ 160°C Fan/Gas Mark 4. Grease and line a 9” square baking tin. Break the Chocolate into pieces and place in a microwavable bowl, add the butter. Melt the chocolate and butter in the microwave in 30 second bursts, stirring between each burst until the mixture is melted.

Add the sugar into the melted mixture and beat until smooth and combined. Pop in the eggs and Vanilla Extract, then whisk on a high speed for 2-3 minutes, this is easiest to do with a freestanding or electric hand whisk. It is whisking in the eggs really well that gives the brownie the paper top.

Sieve the flour, Cocoa Powder and espresso powder onto the top of the mixture and fold through until just combined. Finally fold in the Chocolate Chunks. Pour the mixture into the prepared tin and smooth the top. Cut your crème eggs in half – it is easiest to do this if they have been chilled in the fridge. Pop your crème eggs on top of your brownie.

Bake your brownie for about 40-45 minutes, until the edges of the brownie are firm and the middle has a very slight wobble, this will firm up as it cools. Leave the brownie to cool in the tin. Once cooled slice up and serve your wonderful Easter brownie creation!