Preheat the oven to 160°C.

Spray a baking tin (approx 8x8 inches) with Frylight and line the bottom and sides with baking parchment.

Place the spread, sweetener, baking powder, self raising flour, eggs, cocoa into a large mixing bowl and mix together until fully combined.

Pour half of the mixture into the lined baking tin and then space out the 16 mini eggs into places where they will be cut.

Pour over the rest of the mixture and the place in the oven for 20 minutes.

Once cooked, turn out onto a wire rack and remove the baking parchment. Cut into 16 squares.

Melt the white chocolate in a microwavable bowl, drizzle the white chocolate over the squares and serve.