I can’t eggsplain how good these are! Perfect for Easter and such an easy and foolproof recipe- give them a go for a cracking (sorry) alternative to an Easter egg present.

Ingredients: (makes 12)

-6 Cadbury’s creme eggs, put into the fridge at least 1 hour before making the brownies (to firm them)

-175g butter, roughly chopped

-200g dark chocolate, roughly chopped

-300g caster sugar

-130g plain flour

-3 eggs, beaten together

Method:

1. Preheat the oven to 170 degrees C/ 325 degrees F/ gas mark 3.
2. Line a rectangular baking tin with baking paper, and spread with a generous amount of butter on the sides of the tin, to stop the brownie from sticking. Alternatively, you can line the sides of the tin with baking paper too. Still spread some butter on top of the paper.
3. Melt the butter and chocolate in a bowl. To do this, add hot water to a pan on a low heat, and place the bowl above the pan. Make sure that the bottom of the bowl does not touch the hot water in the pan. Leave until melted. Then remove the bowl from the heat.
4. Stir the sugar into the chocolate and butter mixture, and mix well.
5. Then add the flour to this mixure and mix well.
6. Add the beaten eggs, bit by bit, to the mixture until well mixed together.The mixture should be thick and smooth.
7. Put the mixture into the baking tray.
8. Get out the Creme Eggs from the fridge. Using a sharp knife carefully cut each Creme Egg into half length ways, so that you are left with 12 halves of Creme egg. This is a bit tricky to do, and do not worry if they are not cut exactly in half.
9. Push the Creme Egg halves firmly into the brownie mixture.
10. Bake in the oven, on the middle shelf for about 35-45 minutes. To check if cooked, get a sharp knife or skewer and place into the brownie (make sure that you are not putting the knife or skewer where there is Creme egg). If the knife or skewer comes out clean then the brownie is cooked. If there is still mixture on the knife or skewer, then put back in the oven for a little while.
11. Leave the brownies to cool, then cut them into squares, with each square having one Creme Egg half.

Eggcellent!