First - gather your ingredients. Depending on your gluten free needs, ensure your chocolate chips are truly GF - for me, simply knowing the ingredients don't list anything that might be wheat, barley or rye is usually okay for me. Although, last week, I did eat a chocolate egg at work which gave me a rash - pretty sure I mistakenly ate gluten. Bummer. I certainly didn't feel good. Anyway, use your best judgement for you and your dietary needs.

Time to get out the sauce pan.

First, melt the butter. Then, add in the sugars and stir with a whisk. Add in the chocolate chips and let them melt. Take off the heat. Add in the eggs - careful not to cook them!

Next, add in the vanilla, the cocoa powder, and then the flour. Then, back on a bit of heat and melt all together a bit more.

Pour the brownie mixture into a 9x9 pan lined with parchment paper. Like I said in another post last year, <a href="https://3ten.ca/recipe-pumpkin-bread/" target="_blank">pumpkin bread</a>, parchment paper makes baking so easy!

Top with the cadbury mini easter eggs. Snack on one or two, just to be sure they're good.

Bake at 350 degrees for 30-40 minutes. You want the brownies to be chewy, not rock hard.

Check after 23 minutes or so, just to be sure.

Let them cool for about 20 minutes in the pan once a toothpick comes out clean and then cut.

Done - time to eat up and enjoy this fudgy treat.