1. Preheat your oven to 180°C/160°C/gas mark 4 and butter and line a 7” square cake pan.

2. Place the butter and milk chocolate into a heatproof bowl and heat in the microwave on full power for 30 seconds.

3. Stir the mixture, before placing back in the microwave for another 30 seconds. Repeat until the butter and chocolate have completely melted and are fully combined.

4. Leave to cool slightly and then add the sugar, salt and vanilla extract, mixing well.

5. Next, add the eggs, one at a time, stirring well between each addition.

6. Sift in the flour and cocoa powder, and mix until fully combined.

7. Stir through the chocolate chips, chunks or mini eggs, before pouring into the prepared cake pan.

8. Bake your brownie in the oven for around 35-40 minutes until the top is evenly coloured. An inserted skewer should still have some mix on it if a fudgy texture is desired.

11. Allow the brownies to cool in the tin completely, before transferring to the fridge to chill.

12. When completely chilled, remove the brownie from the tin and use a sharp chef’s knife to slice it into 16 equal-sized pieces.

If you have managed to get through the Easter break with some chocolate to spare, then we have the perfect recipe for you. In this week’s video, Mr Baker will show you how to turn your leftover chocolate into some deliciously fudgy chocolate brownies. Packed full of chocolate, chocolate chunks and cocoa powder, they couldn’t be more chocolaty. We know you’re going to love them! Your Leftover Easter Chocolate Brownies will last up to a week in an airtight container.