- 185g unsalted butter
- 185g dark chocolate (get as best quality as you can!)
- 85g plain flour
- 40g cocoa powder
- 3 large eggs
- 275g golden caster sugar
- 6 Cadbury’s creme eggs cut in half
- Preheat the oven to 160C and grease a 20cm square baking tin.
- Melt the butter and dark chocolate together either in the microwave or in a glass bowl over boiling water. Once melted, take off the heat to let it cool.
- Break 3 large eggs into a large bowl and tip in the sugar. Whisk the eggs and sugar together until they look thick and creamy, like a milkshake - if you've got one, use an electric mixer. The mixture will become really pale and about double its original volume.
- Pour the cooled chocolate mixture over the egg and sugar mixture, and then gently fold together.
- Sift the cocoa powder and flour into the egg, sugar and chocolate and gently fold in to the mixture.
- Pour it into the baking tin and cook for 15 minutes. Then take the tin out of the oven and gently press the creme egg halves into the mix, spacing them apart evenly. Put back in the oven for another 5-10 minutes.
- Leave to cool before removing the brownies from the tin and cutting into squares.