Ingredients

The following ingredients have 1 Servings
  • 115 grams (1/2 cup or 1 stick) unsalted butter, chopped
  • 200 grams (1 and 1/3 cup) good quality dark chocolate or semi-sweet chocolate (45-70% cocoa), broken into pieces
  • 100 grams (1/2 cup) caster sugar or granulated sugar
  • 90 grams (1/2 cup) brown sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 85 grams (2/3 cup) plain flour or all purpose flour
  • 1/4 teaspoon salt
  • 100 grams (1/2 cup) mini Cadbury Creme Eggs, roughly chopped
  • 3 large Cadbury Creme Eggs, cut in half

Instruction

  • Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides of the paper overhang.
  • Place butter and chocolate in a medium-sized heatproof bowl that fits snugly on top of a medium-sized saucepan. Fill saucepan with a couple of inches of water, ensuring the bottom of the bowl does not touch the water below.
  • Place on medium heat and stir while the chocolate and butter melt. Once the mixture is lovely and smooth, remove the bowl from the heat and leave to cool slightly.
  • Next, add sugar and vanilla to the chocolate mixture and beat with an electric beater on medium speed until combined. Add eggs, one at a time and beat briefly.
  • Add flour and salt and beat just until the brownie mixture is smooth. Stir through chopped mini Creme Eggs.
  • Pour brownie mixture into prepared tin and smooth the top.
  • Bake brownie for about 25 minutes, then gently remove from the oven. Carefully press the large Creme Eggs into the top of the brownie.
  • Place brownie back in the oven for an additional 15-20 minutes or until it no longer wobbles in the middle. Leave to cool completely before slicing.