MAKES 6 LARGE BROWNIES | 15 mins prep | 30 mins cooking 

  • 100g plain chocolate
  • 125g unsalted butter, at room temperature
  • 275g caster sugar
  • 1 tsp vanilla essence 
  • 2 large eggs
  • 85g plain flour
  • 2 tbsp cocoa powder 
  • a pinch of salt
  • 3 Cadbury Creme Eggs

Preheat your oven to 180°C.

Melt the chocolate in a microwave on 20 second blasts. 

Beat the butter until soft and creamy.

Add the sugar and vanilla essence and continue beating until the mixture is soft and fluffy. Gradually beat in the eggs. 

Sift in the flour, cocoa and salt onto the mixture and spoon over your melted chocolate. Fold gently until everything is combined. 

Butter a square cake time and line with grease proof paper. Spoon in the mixture and level off. 

Slice your cadbury creme eggs in half (down the seam) and store in the fridge (or even freezer).

Bake in your preheated oven for 15 minutes, at which point you remove the part-baked brownies and push your creme eggs into the batter (evenly spaced). 

Pop back into the oven for a further 15 minutes. If you insert a skewer part way between the side and the centre, it should come out clean. (Although a little bit of rawness in the centre is not a bad thing!

Cut into slices and ENJOY! 

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