Creme Egg Brownies

I love chocolate. I especially love Easter chocolate. I don't know why but egg-shaped chocolate tastes better than normal chocolate. There is no logic or scientific evidence to back me up- but anecdotally it would seem many people agree with me here.

And so, with it being Easter this weekend, I would like to introduce you to one of the yummiest things I've had the luck to put in my mouth: a creme egg brownie. Now, I did have to do a little Google because I didn't want to be pretentious in my spelling and was slightly disappointed by the lack of accent (crème egg... très chic non?). Nevertheless, I would implore you to get your hands on as many creme eggs as you can and give this recipe a go. 

Note: You can change up the decoration chocolate. I've made these with Guylian seashells, Lindt balls, Ferrero Rocher, Reeses and my 10/10 joint favourite, Ferrero Rocher.

Ingredients:

- 5 creme eggs (I did a mixture of original, white and caramel)

- 3 eggs

- 50g plain flour

- 200g dark chocolate

- 125g butter

- 100g brown sugar

Instructions:

1. Melt the butter and sugar together (in microwave or on the stove)

2. Add the sugar and eggs. Mix until combined.

3. Then sift in the flour.

4. Pour into a pre-buttered mould. Cut the creme eggs in half and push gently into

5. Put in oven at 180 degrees celsius, check after 15/17 minutes. When you shake the mould it should have a little jiggle in the centre

6. Leave to cool/optional photoshoot on windowsill in spring sunshine.