Creme Egg Brownies
Method
Step 1:
Preheat the oven to 170c (150c fan) and line a 20cm square baking tin with non-stick baking paper.
Step 2:
Place the Creme Eggs in the freezer to allow the centre to harden.
Step 3:
Melt the butter and chocolate together in a saucepan on a low heat.
Step 4:
Whilst the chocolate and butter are melting break the eggs into a separate bowl and whisk together with the sugar.
Step 5:
Pour the chocolate and butter mix into the bowl with the eggs and sugar and gently fold together, then add the flour and cocoa powder.
Step 6:
Pour the mixture into the lined baking tin and bake for 35-40 minutes in the preheated oven.
Step 7:
Remove the Creme Eggs from the freezer and carefully slice them in half.
Step 8:
Five minutes before the brownies are baked, remove them from the oven and place 9 halves of the Creme Eggs evenly on top, gently pressing them down into the mix.
Step 9:
Return the brownie back to the oven and continue baking for a further 5 minutes.
Step 10:
Once baked, remove from the oven and allow to cool.
