Cadbury creme egg brownie recipe,

I've recently become absolutely obsessed with baking, it's such a simple task to take on a weekend and I really think it's a lot easier and tastier baking from scratch (not buying already made cake mix!) of course it's optional but it isn't the same. Out of all the cakes/cupcakes I've made this one has to be my favourite and is great for kids too, it will defiantly put you in the mood for easter!

You will need:

• Depending on size of brownie, but I chose to use 4 creme eggs (Halved),
• 3 large eggs,
• 275g golden caster sugar,
• 185g unsalted butter,
• 185g dark chocolate,
• 85g plain flour,
• 40g cocoa powder.

Method

1. Prehead the oven to 160c, and grease baking tin with a small amount of the unsalted butter,
2.  Melt the butter and dark chocolate together in a bowl over hot water until completely melted and then wait to cool,
3. Break 3 eggs into a bowl and tip in 275g of golden caster sugar. With an electric whisk (if you have one, otherwise a wooden spoon is just as good but can take longer) on maximum speed, whisk the eggs and sugar just until they look thick and creamy.
4. Pour the cooled chocolate mixture over the eggy mousse, and gently fold together,
   
5. Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently, fold in the mixture,
   
6.  Pour into the baking tin and cook for 15 minutes then take it out of the oven and gently press the creme egg halves into the mix, spacing them apart evenly. Put back in the oven for another 5-10 minutes,
   
7. Leave to cool before removing from the tin, and ENJOY!
   
   Tip
   
   As some people aren't big sweet lovers, I think a small amount of extra thick fresh double cream with the brownie would make it taste even more amazing than it is already!
   
   
   I hope to see some of you try this recipe out as it is a must!!!