Preheat the oven to 190°C (170°C fan)/375°F/Gas mark 5 and line a 20cm (8in) square baking tin with nonstick baking paper.
Put the melted butter and both sugars into a large mixing bowl and beat together with an electric hand mixer for about 2–3 minutes until fully combined and no lumps remain. Add the eggs and continue to beat until thick and fluffy (this could take from a few minutes up to 15 minutes, depending on the temperature of the ingredients and your equipment). Mix in the melted chocolate until just combined.
Sift in the flour, cocoa powder and salt, then gently fold in with a wooden spoon or rubber spatula until just a few streaks of flour remain. Fold in the mini fondant-filled chocolate eggs until evenly distributed and no streaks of flour remain.
Scoop the brownie batter into your prepared tin and smooth it out to the edges with the back of a spoon.
Bake for 25–30 minutes until the edges are cracked and the middle no longer wobbles. While the brownie is baking in the oven, carefully slice the remaining fondant-filled chocolate eggs in half lengthways.
Remove the brownie from the oven and place the tin on a heatproof surface. Gently press the chocolate egg halves into the top of the brownie with the chocolate shell at the bottom and the fondant filling on top. Leave to cool completely in the tin, then cut into 16 squares and enjoy!
Store in an airtight container at room temperature or in the refrigerator for up to 5 days.
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