Cadbury's Creme Egg Brownies

This recipe popped up on Facebook this week and my girlfriends and I tried it out as soon as physically possible! They went far too quickly to get a photo but they were GOOD! Perfect timing for Easter..

*picture and recipe Lizzie Batchelar via Cadbury's facebook page

Cadbury's Creme Egg Brownies

185g unsalted butter

185g best dark chocolate

85g plain flour

40g cocoa powder

3 large eggs

275g golden caster sugar

6 Cadbury’s Crème eggs cut in half

-  Preheat the oven to 160C and grease a 20 cm square baking tin. Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water.

-  Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes. You will know it's ready when the mixture becomes really pale and about double its original volume.

-  Pour the cooled chocolate mixture over the eggy mousse, and then gently fold together.

-  Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, -  -  Pour into the baking tin and cook for 15 minutes then take out of the over and gently press the cadburys crème egg halves into the mix, spacing them apart evenly. Put back in the over for another 5-10 minutes. *Do not leave longer than 10 minutes else the goo goes hard!*

-  Leave to cool before removing from tin and cutting into squares.