Preheat the oven to 170C/340F/Gas Mark 3.
Prepare square brownie pan by lining it with some baking paper slightly overlapping for easier brownie removal later.
Crush 1-2 packs of mini eggs by placing them in a plastic bag (rather robust one) and giving them a bash with a rolling pin.
2-3 75g bags vegan mini eggs
Put butter, sugar and chocolate into a small pan and melt gently over low heat stirring constantly.Alternatively, you can use heatproof bowl set over the pan with simmering water (bain-marie method). 200 g vegan dark chocolate, 100 g caster sugar, 100 g brown sugar, 100 g unsalted plant block butter
Pour melted chocolate mixture into a large bowl and add vanilla extract.
1 teaspoon vanilla extract
Next, start adding plant milk whisking it in as you go. It will look as if chocolate is splitting but that's how it's supposed to be.
200 ml soya or oat milk
Once all milk has been added, continue whisking until you get nice and smooth mixture.
Next, sift in flour and cocoa/cacao powder, add a pinch of salt and mix it in gently.
100 g plain (all-purpose) flour, pinch of salt, 40 g cocoa/cacao powder
Half way through mixing add crushed mini eggs and continue mixing until there are no visible signs of flour/cocoa powder.
2-3 75g bags vegan mini eggs
Pour brownie batter into prepared tin and bake in preheated oven for 20-25 minutes or until still slightly wobbly in the centre but visibly set around the edges.You can also check their doneness by inserting a wooden skewer into the centre. The skewer should come out mostly but not completely clean as that will mean you've overbaked the brownies. Once brownies are out of the oven, dot them with some whole mini eggs pressing them gently in.Feel free to sprinkle over some extra crushed mini eggs if you want. 2-3 75g bags vegan mini eggs
Let brownies cool in the tin. They're the best and the easiest to slice once completely cool or even chilled in the fridge.
Enjoy!