Heat the oven to 180c/160c . Grease a tin/silicone square baking case with some butter.

Put the butter and chocolate chunks into a heat proof bowl and melt. You can do this over a hot pan of boiling water or in the microwave. If using the microwave, remember to keep an eye on it. We used the microwave for about 45 seconds at 15 second intervals. Stir the butter and chocolate together and it will soon melt. Leave to one side to cool.

Crack the eggs into a bowl and add in the caster sugar. Combine well until you have a creamy consistency. I used the electric mixer.

Pour the chocolate mixture over the egg mixture and fold together. Add in the honey.

Sieve in the flour and cacao powder and combine by folding it together. Add in some of your chocolate eggs.

Pour into your square tin.

Place into the heated oven for about 20-30 minutes. Depending on the size of your baking case and thickness of your brownie. The thicker it is the longer it may need.

Cut your fondant eggs in half. After the brownie has been baking for 20 minutes take it out of the oven and place your fondant eggs on top. Poke them into the mixture so that the fondant part is showing. Add on all of the other chocolate eggs that you have too.

Take out of the oven once the outer side is baked but still slightly wobbly in the middle. Just slightly undercooked. Mine needed another 15 minutes of cooking

Leave to cool for about 30 minutes and then place into the fridge to firm for another 30 minutes

You can now decorate as you wish. Cut into small squares. Enjoy!