Cadbury’s Crème Egg Brownies

I saw this recipe on Facebook of all places and just couldn't resist trying it when our friends Cath and Gregg came for dinner. They kind of sum up what Easter is all about for me - oodles of chocolate! Apart from being adorned with ever-so slightly melted Cadbury’s crème eggs - which I love - the basic brownie recipe that sits beneath them is gorgeous.  

Ingredients
6 oz butter
6 oz dark chocolate
3 oz plain flour
3 tbsp cocoa powder
3 large eggs
9 oz golden caster sugar
8 Cadbury’s crème eggs, cut in half

Method

1. Preheat the oven to 160°C and grease and line a brownie tin. 
2. Melt the butter and dark chocolate together in a heat-proof bowl over a pan of barely simmering water.  Once melted, set aside to cool.
3. In an electric mixer, beat the eggs and sugar for several minutes until pale and creamy, and the mixture is about double its original volume.
4. Once cooled, gently fold in the chocolate mixture.
5. Sift in the flour and cocoa, and gently fold in to the mixture.
6. Pour into the baking tin and cook for 15 minutes.
7. Remove from the oven and gently press the Cadburys Crème Egg halves into the mix, spacing them apart evenly.
8. Return to the oven for another 5-10 minutes.
9. Leave to cool in the tin before cutting into squares.