Preheat your oven to 160 degrees celsius (fan-forced) and line the base and sides of a 20cm square baking tin with baking paper.
Unwrap the mini easter eggs. Set aside until needed.
Place the sugar, butter and cocoa into your Thermomix bowl and melt for 3 minutes on speed 2 at 65 degrees or until melted.
Add the eggs and vanilla extract and mix for 10 seconds on speed 4.
Add the flour and mix for 5 seconds on speed 4 before scraping down the sides and mixing for another 10 seconds on speed 4.
Add the mini eggs and use your spatula to stir through.
Pour the brownie mixture into the prepared tin and smooth the surface.
Place the brownies into the oven to bake for 35 minutes.
Carefully remove the cooked brownies from the oven and allow them to completely cool in the tin before removing, cut into small pieces .
Notes
When it comes to the type of easter egg chocolate and mini eggs you use, it's really up to you! I like to use mini filled eggs and cut them in half before adding to my brownie mix as the filling spills out of the eggs into the brownie, however you can use solid mini eggs or a combination of your favourites.
It is important to let the brownies cool completely before removing from the tin and cutting into pieces.
The temperatures and time given for baking these brownies are based on using a 20cm square baking tin - if your dish is smaller/larger the time it takes to bake the brownies will vary.