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Creme Egg brownies

Serves 12 

185G UNSALTED BUTTER 

185G DARK CHOCOLATE

85G PLAIN FLOUR

40G COCOA POWDER

3 EGGS

275G GOLDEN CASTER SUAGR

6 CADBURY'S CREME EGGS, CUT IN 1/2 

 

Preheat oven to 160c and grease a 20cm tin

Melt the butter and chocolate in a bowl over hot water 

Mix the eggs and golden caster sugar in a separate bowl, use electric mixer on maximum speed until the mixer looks like a milkshake! 

Fold the chocolate mixture into the eggy moose 

Add the flour and cocoa powder with a sieve and fold in

 

Pour into the tin and bake for 15 mins then take the tin out and gently press the creme eggs in 

Put back in the oven for 5-10 mins