Prep Time



Cook time




  • 200 grams (7 ounces) unsalted butter
  • 200 grams (7 ounces) dark chocolate
  • 3 large free-range eggs
  • 2 tablespoons FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 275 grams (9.5 ounces) golden caster sugar
  • 90 grams (3 ounces) plain flour
  • 40 grams (1.5 ounces) cocoa powder
  • 260 grams (9 ounces) assorted mini easter eggs


  1. Preheat oven to 180°C / 160°C Fan / Gas Mark 4. Grease and line a 20cm square tin or brownie tin.
  2. Place the butter and chocolate in a microwave-safe bowl and melt in the microwave in 30 second intervals until melted. Stir to combine and set aside to cool.
  3. In a large bowl, beat together the eggs and sugar with an electric whisk until pale in colour and increased in size. Add the FRANK'S RedHot® Original Sauce.
  4. Pour the cooled chocolate and butter mixture over the whisked egg mixture and fold together.
  5. Sieve the flour and cocoa powder over the wet ingredients and fold to combine. Fold through 100g of the mini easter eggs.
  6. Pour the mixture into the lined baking tin and transfer to the oven to bake for 20 minutes. Remove from the oven and roughly chop or crush the remaining mini easter eggs and scatter over the top of the brownies. Transfer back to the oven to bake for a further 5 minutes.
  7. Once baked, remove from the oven and allow to cool completely, before removing from the tin and slicing into 12 squares to serve.