Caramel Chocolate Creme Egg Brownies

I know, what a mouthful. Pun intended. I've wanted to make Creme Egg brownies for as long as I can remember, but I'm usually back at home in Zurich over the Easter break (where you can't get creme eggs, it's an outrage). However, this year is the first year I won't be going back home for Easter and managed to actually whip up some of these classic cliche brownies, but by adding a little twist to the HummingBird Bakery recipe 

100g Dark Chocolate

100g Caramel Milk Chocolate

175g soft unstalted butter

325g caster sugar

130g plain flour
2tsp Cocoa Powder

3 Free Range Eggs
7 Cadbury's Creme Eggs

1. Before making your brownie mixture, cut your creme eggs in half, and place on a plate and stick in the freezer (they only need to stay in there for as long as you are prepping your brownie mixture for - too long and they will completely freeze) 

2. Preheat your oven to 170°C

3. Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water 

4. I used a kitchen aid, but a hand-held whisk will work too, slowly add in your sugar. Then slowly add in the flour and cocoa powder until it's mixed in thoroughly. Finally, add in your eggs.5. Line a brownie baking tray with non-stick baking paper 

6. Spoon the mixture into the baking tray, making sure there's a nice even layer and the mixture hits the edge

7. Pop your brownies into the oven for 15 minutes and then after 15, take out of the oven, take your creme eggs out of the freezer, and carefully place them on top of the brownie mixture 

8. Pop the brownies into the oven for another 15-20 minutes. Don't wait for your knife to come out completely clean (otherwise they won't be gooey) but looks more like cake mixture, rather than raw mixture. 

9. Leave to cool completely before cutting and devour the entire batch in 10 minutes from excitement. Or share with friends, that's okay too!