These Creme Egg Brownies have 'addictive' written all over them! Super easy to make, rich and fudgy - everything a good brownie ought to be! Put the Creme Eggs in the fridge while you prepare the brownie batter – it will make them easier to slice.
Preheat the oven to 180°C (350°F) 160°C (325°F) Fan Setting. Line a 9×9 inch brownie tin with baking paper letting the edges hang over the edge.
Put the chocolate and butter in a microwave-safe bowl and heat for 30 second bursts, stirring in between, until melted. Alternatively you can use the double boiler method: place the bowl over a saucepan of barely simmering water and the chocolate and butter to melt gradually. Allow to cool slightly.
Put the sugar, eggs and vanilla extract in large bowl and beat vigorously together using a balloon whisk until frothy.
Stir in the melted chocolate/butter mixture until thoroughly combined.
Sift in the flour, cocoa powder and salt. Use a spatula to fold the dry ingredients into the batter until no dry streaks remain. You should have a glossy thick batter.
Take the Creme Eggs out of the fridge and split 5 of them in half lengthwise – these will be used to top the brownies. Roughly chop the remaining Creme Eggs (you will have one extra half which you can chop up or eat!).
Gently fold the chopped Creme Eggs into the brownie batter.
Spread the batter into the prepared tin and bake for 20 minutes.
Remove the tin from the oven and gently press the 9 halved Creme Eggs into the brownie batter. Bake for a further 10-15 minutes os until the edges are set but the middle is still a little squidgy.
Pull the brownies out of the tin using the baking paper and allow to cool on a wire rack. Do not slice while they are still warm – they will very likely fall apart!
Mix the icing sugar, vanilla extract, food colouring (if using) and enough water to make a pourable icing. Drizzle over the brownies and cut into small squares. Tottally addictive!