CHOCOLATE brownies are simple to make, and lovely to eat.
You need: 125g (4oz) of good quality plain chocolate, 125g (4oz) of unsalted butter, 225g (8oz) of light brown sugar, two beaten eggs, 125g (4oz) of plain flour, half a teaspoon of baking powder, 125g (4oz) of chopped walnuts (optional), a pinch of salt, and chocolate mini eggs to decorate.
Preheat the oven to 180c (350 F). Grease or line with non-stick paper a shallow 18cm x 28cm (7in by 11in) baking tin.
Break the chocolate up into pieces and place in a heatproof bowl. Add the butter and carefully sit the bowl over a saucepan of gently simmering water.
Let the chocolate and butter melt slowly together stirring once or twice and then take the bowl off the heat and stir in all the other ingredients.
Pour the mixture into the prepared tin and bake for 20 to 25 minutes.
Leave to cool for 10 minutes before cutting into squares and removing from the tin.
When completely cool decorate each square with small chocolate eggs for an Easter teatime treat.