Creme Egg Brownie

Pre-heat the oven to 180°C/350°F/Gas Mark 4.

Grease a 25cm square tin.

Melt the chocolate and butter together in a bowl over a pan of simmering water.

Stir in the sugar and add the eggs, 1 at a time.

Add the flour and mix to a batter.

Pour into the greased tin and bake in the oven for 7-9 minutes for a gooey brownie or 10-11 minutes for a more cakey brownie.

Cut the creme eggs in half, pressing the 8 halves into the mixture, creating 2 lines along the top of the brownie.

Return to the oven and continue baking for another 7-9 minutes for a gooey brownie or 10-11 minutes for a more cakey brownie.

Remove and allow the brownie to cool slightly in the tin.

Chill in the fridge for 1 hour before cutting and serving.