The perfect Easter treat - Creme Egg brownies are decadent, delicious and full of serious amounts of sugar!
To make them, I've tweaked my double chocolate brownie recipe that you'll find a few blog posts ago - from back in lockdown 1.0!
They are the fudgiest, squidgiest, most deliciously chocolatey brownies, they're so easy to tweak to make gluten free without anyone noticing, AND they're even better with Cadbury's Creme Eggs tucked into the top!
Creme Egg Brownies
200g milk chocolate
100g dark chocolate
75g self raising flour
4 Cadbury's Creme Eggs
1. Chill your Creme Eggs in the fridge while you prepare the brownie batter. Preheat the oven to 180°C (160°C fan/Gas Mark 5), and grease and line a 25 x 25 cm tin.
2. Chop milk chocolate into chunks.
3. Melt dark chocolate and butter in a pan over a low heat.
4. In a bowl, mix eggs and sugar until light and frothy.
5. Pour dark chocolate and butter mixture into the egg mixture; mix well.
6, Stir in flour and milk chocolate chunks, until all flour is combined, and chocolate is well distributed.
7. Pour into the tin and bake for 45 minutes at 180°C (160°C fan/Gas Mark 5) - until almost firm on the outside and still a bit wobbly in the middle.
8. Five minutes before they are due to come out, chop each Creme Egg in half lengthways. Nestle each half into the brownie, and return to the oven for the last five minutes.
9. Cool in the tin before turning out and slicing!
As ever, please don't forget to share your pictures of your bakes - I'm @misshelensbakes on Instagram and Twitter, and would love to see what you make!