Creme Egg Brownies

• 150g 70% dark chocolate
• 150g unsalted butter
• 3 Cadbury Creme Eggs
• 200g caster sugar
• 1 tbsp golden syrup
• 4 large eggs
• 1 tsp vanilla extract (or bean paste if you have it)
• 100g plain flour
• 2 tbsp cocoa powder
• 1/2 tsp salt

Preheat your oven to 200°C/400°F/gas 6.

Melt your chocolate and butter together over a bain-marie. Once melted, set aside to cool a little.

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

Whisk your sugar and eggs together until light and fluffy. Add your vanilla, golden syrup and melted chocolate/butter and stir until combined.

Sift in your plain flour, cocoa powder and salt and fold in until you have a smooth, glossy chocolate batter.

Grease a baking tin and pour in your batter.

Bake in your preheated oven for 10 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 10-12 minutes. Cut into slices and ENJOY!