A warning from LizzieB – these are truly delicious, so you might want to make double the recipe, as I know in my house one batch doesn’t last longer than a couple of hours! See also our recipe for Beetroot Brownies and Chocolate Salami.
2 large hens’ eggs, beaten
125g butter, softened
275g caster sugar
50g self-raising flour
25g plain flour
100g 75% dark chocolate
2 tbsp cocoa powder
6 mini creme eggs
1 Preheat the oven to 180°C (350°F, Gas 4) and line a baking tin approximately 20cm (8in) square with greaseproof paper.
2 Break the dark chocolate into pieces, then melt it in a heatproof bowl over a pan of boiling water.
3 Add the butter and sugar together in a large bowl and beat until well combined, then sift both types of flour and the cocoa powder into the bowl, add the beaten eggs and mix well.
4 Once beaten, add the melted chocolate and fold together.
5 Spoon the mixture into the baking tin.
6 Carefully slice the chocolate eggs in half lengthwise, then gently press each one into the top of the mixture.
7 Bake the brownies for 30–35 minutes until they have formed a crackled crust on the top, but are still soft in the middle.
8 Leave in the tin to cool, then cut into squares or triangles… now enjoy!