It's that time of year when we have to make the most of Easter chocolates being in stores. Creme Eggs are definitely one of those items for me, I love them! 

For this you’ll need an 8 inch square tin, that means you can cut your brownie into 9 pieces. So make sure you have 5 creme eggs to top the brownie with.

I opt for full size Creme Eggs not the mini ones, because you know, with chocolate more is more is. 

These are gooey, fudgey, chocolatey brownies! 

Ingredients 

120g butter, melted and hot

1 tbsp vegetable oil 

135g caster sugar

135g light brown sugar

2 large eggs 

2 tsp vanilla extract

75g plain flour

45g unsweetened cocoa powder

¼ tsp salt 

5 Creme Eggs 

Method

Step 1

Preheat oven to 180C fan Pop your Creme Eggs in the freezer while you make the brownie, this helps to cut them later on.

Step 2

Lightly grease an 8 inch square baking tin with butter and grease proof paper

Step 3

Melt the butter in the microwave at 30 second intervals until completely melted

Step 4

Combine the hot melted butter, oil and sugar together in a medium sized bowl whisk well for about a minute. 

Step 5

Add the eggs and vanilla extract and continue to whisk until light in colour 

Step 6

Sift in the flour, cocoa powder and salt. Gently fold in the dry ingredients until just combined - do not over mix

Step 7

Pour the batter into the prepared pan, smooth over the top

Step 8

Bake for 22 minutes, or until the centre of the brownies no longer jiggles - the brownie mix will continue to bake in the hot pan even after removed from the oven 

Step 9

While your brownie is in the oven, lift the Creme Eggs out of the freezer. Using a sharp knife, cut each one in half, lengthways. 

Step 10

Remove the brownie from the oven, and gently press the Creme Egg into the top of the brownie whilst it’s still warm. You should aim for 3 rows of 3 to get the 9 pieces. 

Eat the extra half of Creme Egg and allow to cool, then remove the tin and then cut into 9 pieces

Enjoy!