Creme egg brownies

As it is time for Easter and indulging I have a recipe treat for you! I have seen these dotted all over the place, originally from Eric Lanlard I believe and as I have a weekend of family gatherings I thought I would give them a try.

185g dark chocolate

185g unsalted butter

85g plain flour

40g cocoa powder

3 eggs

275g caster sugar

A bag of mini crème eggs

-Preheat the oven to 180ºC, gm4. Over a pan of water, melt the chocolate and butter together then put to one side to cool slightly.

-In a separate pan, crack in the eggs and whisk in the sugar until pale and frothy. Add this to the chocolate mixture and stir in.

-Sift in the flour and cocoa powder and gently fold in.

-Bake in the oven for 15-20 minutes and whilst the mixture is in the oven, take a sharp knife and finding the join, cut them in half.

-After 15-20 mins, take the mixture out and squish in the egg halves evenly spaced apart.

-Put it back in the oven for 10 mins to finish baking and melt the crème eggs.

-Let the brownies cool completely in the tin before cutting.