Cream Egg Brownies

Not very seasonal right now, but they work equally well as ordinary brownies without the cream eggs.

Ingredients
185g Unsalted Butter
185g Dark Chocolate
85g Plain Flour
40g Cocoa Powder
3 lg Eggs
275g Caster Sugar
6 Cream Eggs cut in half. I froze mine to make them easier to cut

• Pre-heat oven to 160C and grease a brownie tin
• Melt together the butter and chocolate in a bowl over boiling water, then leave to cool down a bit.
• Beat together the eggs and sugar with an electric mixer until they go thick and creamy. The mixture should have roughly doubled in size and gone quite pale
• Pour the chocolate mixture onto the egg/sugar mixture and fold together gently.
• Sift the flour and cocoa powder onto the egg/sugar/chocolate mix and fold in until well mixed and an even colour.
• Pour into the baking tin and cook for 15 minutes.
• Remove from the oven and gently press the cream egg halves into the brownies, spacing them evenly.
• Return to oven and continue to bake for another 5-10 minutes.
• Leave to cool in the tin before cutting into individual brownies.

Very naughty but incredibly nice!