Creme Egg® Brownies

• salted butter↗140g g

  plus extra for the pan

• dark chocolate↗150g g

  coarsely chopped

• eggs↗3

  1 whole and 2 yolks (freeze the whites for another recipe, see tip below)

• soft light‑brown sugar↗150g g
• granulated sugar↗50g g
• vanilla extract↗1 tsp tsp
• Cadbury Creme Eggs®5
• plain flour↗90g g
• baking powder↗1 tsp tsp
• cocoa powder↗30g g

Step-by-step instructions

1. 1

   Butter and line an 8‑inch square baking pan with parchment paper.

2. 2

   Pour 140 g butter and dark chocolate into a heat‑proof bowl. Place it over a saucepan of barely simmering water (without the bowl touching the water) and melt, stirring regularly. Add a generous pinch of coarse salt and remove from heat to cool slightly.

3. 3

   Preheat the oven to 190 °C/170 °C fan/gas 5. Whisk the whole egg and yolks, sugars and vanilla extract in a stand mixer or bowl with an electric whisk for 4‑5 minutes, until the mixture becomes pale, thickens and forms ribbons.

4. 4

   Cut the Cadbury Creme Eggs® vertically in half and scoop the fondant centre into a small bowl. Roughly chop the remaining chocolate shells into pieces and set aside. Pour the melted butter‑chocolate mixture into the sugar‑egg mixture. Whisk briefly again, scraping the sides, until everything is well combined.

5. 5

   Sift the remaining dry ingredients into the wet mixture and gently fold until no flour streaks remain. Finally add the chopped Cadbury Creme Egg® chocolate pieces and stir to distribute evenly. Pour the batter into the prepared pan and spread evenly. Use a teaspoon to dot the fondant filling on the top of the brownies. Then, using a cocktail stick or metal skewer, create a swirl. Bake on the middle rack for 22‑25 min, until the top cracks but still has a slight wobble when shaken. Let cool, then chill for at least 1 hour before cutting into squares.