Preheat the oven to 165C (fan). Line a 20cm square baking tin with baking paper.

Add the granulated sugar and soft brown sugar into a mixing bowl, then pour in the melted butter. Beat it until it’s creamy.

Add in the eggs and vanilla paste, the mix until it’s well combined.

Now add in the plain flour and cornflour and use a wooden spoon or a spatula to fold it together until it’s all incorporated.

Add in the smashed mini eggs and fold them through the mixture. (You can smash them easily by putting them into a sandwich bag, then using a tenderising hammer or a rolling pin.)

Spoon the batter into the lined baking tin, then sprinkle over any remaining mini eggs that you have. Bake it for 30 minutes.

Leave it to cool completely, I often put them in the fridge or the freezer to cool down quicker.

Once cooled, cut them into portions, and enjoy. These will keep for up to 5 days at room temperature if you keep them covered.