Recipe: Creme Egg Brownies
185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
3 large eggs
275g golden caster sugar
6 Cadbury’s Crème eggs cut in half.
1 Preheat the oven to 160C and grease a 20 cm square baking tin.
2 Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water.
3 Break 3 large eggs into a large bowl and tip in 275g golden caster sugar.
4 Using an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milkshake, between three and eight minutes. You will know it’s ready when the mixture becomes really pale and about double its original volume.
5 Pour the cooled chocolate mixture over the egg mixture, and then gently fold together.
6 Sift the cocoa powder and flour over the egg chocolate mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in to the mixture.
7 Pour the mixture into the baking tin and cook for 15 minutes.
8 Remove from the oven and then gently press crème egg halves into the mix, spacing them apart evenly.
9 Return the pan to the oven for another five to 10 minutes.
10 Remove from the oven and allow to cool before removing from the tin and cutting into squares.