Creme Egg Brownies

Ingredients

• 200g Unsalted Butter
• 300g Caster Sugar
• 200g Dark Chocolate
• 3 Large Eggs
• 100g Plain Flour
• 30g Cocoa Powder
• 300g Milk Chocolate
• 6 Creme Eggs, Chilled in the Fridge

Method

1. Line a 9"x9" baking tin. Heat your oven to 180°C (350°F) standard / 160°C (320°F) fan. Chop the of 300g Milk Chocolate in to chunks. Take the Creme Eggs out of the fridge and carefully cut each in half. Put the halved Creme Eggs back in the fridge while you prepare the brownie mixture.
2. Break the dark chocolate in to chunks and then microwave in 20 second bursts until smooth.
3. Melt the butter in a microwave in 20 seconds bursts until smooth, and then add the melted butter to a large bowl along with the caster sugar. Whisk (I use a hand whisk!) the melted butter and sugar together for 1 minute.
4. Add the eggs one by one and whisk thoroughly. You should have a pale smooth mixture.
5. Gently fold in the melted dark chocolate, and then sieve in the flour, and cocoa powder. Fold the mixture gently until no flour pockets remains. Finally, fold in the chopped milk chocolate pieces.
6. Pour the mixture in to the lined tin. While the Cook the brownies for 25 mins and then take out of the oven and carefully place the halved Creme Eggs on top (I did mine in 3 rows of 4, sunny side up!). Put the brownies back in the oven and bake for 5-10 minutes, or until the middle has a very slight wobble and a toothpick/skewer test has a wet crumbs. Don’t overbake or it’ll lose it's fudgeyness and become cakey!
7. Once baked, leave your brownies to cool in the tin completely. Cut in to portions, and enjoy!

Notes

• - Once cooled, store the brownies in an airtight container where they'll keep for up to 1 week (try storing them in the fridge if you want them to be super fudgy!).
• - The milk chocolate chunks in the brownies are optional - without them you'll still have a yummy brownie!

Recommended Equipment and Ingredients*

• Kitchen Scales
• 9" Baking Tin

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