Ingredients
3 medium eggs
275g caster sugar
185g dark chocolate
185g unsalted butter
85g plain flour
40g cocoa powder
6 cadbury creme eggs
(makes 12 brownies)
Method
1. Preheat oven to 180C fan.
2. Break the chocolate into small pieces and cut the butter into small chunks, add both to a microwavable bowl, and melt together in 30 second blasts, stirring in between each one. Set aside to cool a little.
3. In a large mixing bowl with an electric hand whisk, whisk together the eggs and sugar until pale and doubled in volume, this will take around 10 minutes.
4. Pour in the melted chocolate and butter and whisk through.
5. Fold through the flour and cocoa powder until just combined.
Holly's hints- use a flat spatula or large metal spoon and use a gentle folding motion, fold until just combined only to avoid knocking all the air you have whisked into the eggs.
7. Bake in the oven for 15 minutes. Meanwhile, cut the creme eggs in half. This is much easier said than done but just do your best! I found it easiest to use a sharp serrated knife and start at the side of the egg where the two halves are joined, not top to bottom or vice versa.
8. Remove the brownie from the oven and evenly spaced, gently press in the creme egg halves, fondant side up.
9. Return to the oven for a further 10 minutes to finish cooking the brownie and melt in the creme eggs.
10. Leave to cool completely in the tin before cutting into 12 portions.
11. Die and go to creme egg heaven.
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