Cadbury Creme Egg Brownies

12 standard portions

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Ingredients

• 220 g Dark Chocolate (Bittersweet) (at least 50% cocoa solids, broken into pieces)
• 200 g Butter
• 200 g Light Brown Sugar
• 50 g Granulated Sugar
• 3 Eggs (large)
• 2 tsp Vanilla Extract
• 100 g Plain Flour
• 45 g Cocoa Powder
• 200 g White Chocolate Chips
• 6 Cadbury Creme Eggs (frozen overnight then halved)
• 25 g White Chocolate

Method

1. Freeze the creme eggs for at least 12 hours prior to making the brownies.
2. Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4 and line a 23x 23cm square brownie pan with baking paper/baking parchment.
3. Melt the dark chocolate and butter in a bowl in the microwave in 30-second bursts, stirring each time, until fully melted and combined.
4. In another bowl, whisk the eggs, sugars, and vanilla extract together for 3 minutes until the mixture becomes moussy and light. I use an electric whisk but if whisking by hand it will take about 5-6 minutes.
5. Using a metal spoon, mix the cooled chocolate mixture into the egg mixture.
6. Fold in the flour and cocoa powder until combined
7. Stir in the chocolate chips.
8. Slice the frozen creme eggs in half using a sharp knife.
9. Pour the brownie batter into the prepared tin and top with the halved creme eggs.
10. Bake in the oven for 30 minutes. It should still have a slight wobble when you take it out of the oven, but if it still doesn't look set enough pop it back in for another 3-4 minutes.
11. Leave to cool then drizzle with melted white chocolate.
12. Leave to set fully overnight before slicing into bars with a sharp knife.