Creme Egg Brownie

Ingredients

100g dark chocolate (cheap bar is fine)
100g butter or margarine
2 eggs
140g caster sugar (granulated is fine if you don’t have caster)
90g self raising flour
40g cocoa powder
3 Cadbury Creme Eggs
(20x20cm (8"x8") baking tin)

Method

1. Preheat oven to 160C fan/180/gas mark 4
2. Line a 20x20cm (8"x8") baking tin
3. Break 100g chocolate bar into a small glass bowl
4. Add 100g butter or margarine
5. Melt in a microwave or on a saucepan of very hot water and then put to one side
6. In a large mixing bowl, add 2 beaten eggs and sugar. Whisk for a few minutes until pale
7. Now add chocolate mixture to the egg mixture and stir
8. Sift in 90g of self raising flour and 40g cocoa powder
9. Gently fold in the mixture to keep in air
10. Pour mixture into baking tin and bake for 15 minutes
11. Cut creme eggs in half and when the brownie comes out of the oven evenly place on top
12. Put back into the oven for 10 minutes or until a cocktail stick or similar can be inserted and comes out clean or with a few crumbs.
13. Allow the brownie to cool before cutting