Traybake chocolate brownies baked with a sliced Creme Egg centre.
Creme Egg Brownie
150g Salted Butter
100g Everyday Essentials Dark Chocolate
100g Everyday Essentials Milk Chocolate
200g Caster Sugar
200g Self Raising Flour
4 Creme Eggs
25cm square tin
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.