Ingredients
Method
Preparation
- Preheat your oven to 180°C (350°F) and grease a 9x9 inch baking tin.
- In a saucepan over low heat, melt the dark chocolate and butter together, stirring until fully combined and smooth.
- Remove from heat and mix in the granulated and brown sugars until well blended.
- Incorporate the eggs into the mixture one at a time, ensuring that each is thoroughly mixed in before adding the next.
- Sift together the flour, cocoa powder, and salt, then gently fold this into the chocolate mixture until just combined.
Assembly
- Spoon half of the brownie batter into the prepared tin, spreading it evenly across the bottom.
- Place the halved Creme Eggs on top of the batter, cut side facing up, and pour the remaining batter over them.
Baking
- Bake your brownies for 25-30 minutes, or until a toothpick inserted into the center reveals a few moist crumbs.
- Allow the brownies to cool in the tin before cutting them into squares for serving.
Nutrition
Notes
For optimal texture, let brownies cool completely in the pan before slicing. Store brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.