Preheat your oven to 190°C and grease and line a 20cm square baking tray with baking paper.
Melt your dairy free butter (I usually do this in a saucepan on the hob) and then whisk together your hot melted butter and granulated sugar until combined.
Add your soy milk and vanilla extract and continue to whisk for a couple more minutes.
In a separate bowl combine your flour, baking powder, cocoa powder, xanthan gum and salt.
Add your dry ingredients to the wet ingredients and mix well.
Fold in your dairy free chocolate chips and then pour the batter into your lined baking tray. Bake in the oven for 20 minutes.
Remove from the oven, press the vegan cream eggs and truffle eggs into the top and then place back into the oven for 5-10 minutes.
Remove from the oven and leave to cool completley. I prefer to put my brownies in the fridge for a few hours once cool to completely solidify and then remove from the fridge and cut into squares.