About
Ingredients
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5
Creme Eggs
175g
Dark Chocolate
175g
Unsalted Butter
2 tbsp
Cocoa Powder
3
Large Eggs
150g
Caster Sugar
150g
Light Brown Sugar
1 tsp
Vanilla bean paste
115g/4oz
plain flour
½ tsp
fine sea salt
Method
Freeze chocolate eggs (for easier cutting).
Preheat oven to 180C/160C Fan and grease a square 20cm/8in cake tin.
Melt chocolate, butter, and cocoa powder in a bain marine
Whisk eggs, sugars, vanilla, flour and salt in another bowl, then combine with the chocolate mixture.
Slice frozen Creme Eggs in half and push them facing up into brownie batter.
Bake for 20-30 minutes, then cool completely before cutting.
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Dessert
Serves
8
Prep Time
20m
Cooking Time
30m
Method
Ingredients
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