Chocolate Creme Egg Brownies

Brownies made with mini creme eggs

Ingredients:

150g Co-op unsalted butter, softened

150g dark chocolate, broken into pieces (We used 70% lindt dark chocolate)

60g Co-op plain flour, sifted

25g Co-op fairtrade cocoa powder, sifted

2 Co-op medium eggs

200g Co-op fairtrade caster sugar

3 packets (89g each) Cadbury mini creme eggs (Sliced in half)

Method:

1. Preheat the oven to 190C/Fan 170C/Gas 5. Lightly grease and greaseproof paper line a 23cm/9in square cake tin.

2. Melt the butter and dark chocolate together in a small saucepan over a gentle heat, stirring occasionally until smooth. Remove from the heat and allow to cool.

3. In a bowl whisk together the eggs and caster sugar, and whisking constantly until double in volume and mixture leaves a trail. Fold in the flour and cocoa powder until well combined. Then fold in the melted chocolate mixture until well combined. Then fold in the creme egg halves.

4. Pour into the prepared cake tin, spreading out evenly. Bake for 25-30 minutes, until top is firm. Remove from the heat and allow to cool completely, ideally in the fridge overnight.

5. Cut into squares