To make the brownies, preheat oven to 170c. Line a 20cm square cake tin with baking paper

Whisk the sugars, cocoa, flour and baking powder together in a large bowl. Beat in the butter and eggs. Fold in the dark chocolate and walnuts until evenly distributed

Pour into the prepared tin and add the white chocolate in spoonfuls, creating a swirly effect with a teaspoon

Bake for 35 minutes. It should still be a little squidgy inside. While still hot, gently press the Easter eggs into the top of the brownie. Allow to cool in the tin for 10 minutes, then remove and cut into 9 pieces

For the caramel cream, whisk the cream into soft peaks. Gently fold the caramel sauce into the whipped cream to create a rippled effect. Eat the brownies warm or at room temperature with a dollop of caramel cream