16 tablespoons (2 sticks) unsalted butter
8 ounces bittersweet chocolate, cut into ¼-inch pieces
4 large eggs
2 cups rapadura
2 teaspoons vanilla extract
½ teaspoon salt
1 cup sprouted flour
one bag Cadbury mini-eggs
Set a rack in the middle level of the oven and preheat to 350 degrees.
Melt the butter in a saucepan over medium heat. Remove from heat and add the chocolate. Let stand 2 minutes, and then whisk smooth. If all the chocolate has not melted, return to very low heat and stir constantly until the chocolate melts.
In a large bowl, use a rubber spatula to stir one egg into one cup of the rapadura. Make sure any lumps in the sugar are dissolved. Add the remaining eggs, one at a time, stirring each in with the rubber spatula in the same way. Stir in the other cup of rapadura, then the vanilla and salt. Stir in the chocolate mixture.
Finally, fold in the flour, then 2 cups of the mini-eggs.
Prepare a 9x13x2 pan by buttering it and then lining it with parchment paper and buttering the parchment paper at the very last. Scrape the batter into the prepared pan and smooth the top with an offset spatula. Scatter the remaining mini-eggs over the top of the batter.
Bake for about 30-35 minutes, or until a toothpick or a small knife inserted into the center emerges clean. Cool completely on a rack.
Wrap and refrigerate the pan so that the cake solidifies completely, at least 4 hours but overnight is best. This also makes the cake easier to cut.
Transfer the whole cake to a cutting board and slide a long knife or spatula under it to loosen the paper, and then pull it away. Use a ruler to mark, and then cut the cake into 2-inch squares.
For up to several days, store the brownies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover. Freeze for longer storage. If you plan to keep the brownies for any length of time, it is better to wrap them individually.