The perfect Easter treat, fudgy gooey chocolate brownies, packed with creme eggs, then topped with more creme eggs, how will you eat yours?
Preheat the oven to 180c.
Line a baking tray with baking paper (I used a 25x25cm tin).
Melt the milk and dark chocolate, butter and sugar together over a low heat.
Once they are melted remove from the heat and leave to cool for 5-10 minutes.
Beat in each egg, one by one.
Stir in the flour.
Pour approx half of the batter in to your tin.
Evenly spread the whole mini Creme Eggs over the mixture.
Top with the remaining batter, and smooth out with a spatula.
Half five Creme Eggs and then spread them evenly over the top of the mixture. (I placed them so that each piece had a part of a Creme Egg on).
Bake for 30 minutes, or until the edges are just solid but the middle still has a little wobble. Don't overbake them!
Ovens do vary so don't be alarmed if you recipe takes that little bit longer. Brownies are better under-done than over.
Enjoy! (There is also half a Creme Egg left over for any testing purposes that may need to take place...).