Oozy chocolate egg brownie
- 6 Cadbury Creme Eggs
- 225g butter
- 100g cocoa powder
- 4 large eggs
- 450g caster sugar
- 1/2 tsp vanilla extract
- 150g self-raising flour, sifted
Cut the Creme Eggs in half and put them on a large plate, cut side up, in the fridge for at least 30 minutes.
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a 24cm shallow square tin or a small roasting tin, about 28cm by 19cm, and line with non-stick baking paper.
Melt the butter in a small pan. Remove from the heat and stir in the cocoa. Set aside for 10 minutes.
Whisk the eggs, sugar and vanilla extract together in a large bowl, until pale and foamy. Stir in the cocoa mixture followed by the flour. Turn into the tin and bake for about 20 minutes.
Put the eggs on top pressing them in gently so the cut surface is level with the top of the cake mixture. Return to the oven for another 20 minutes or until the top is firm but the middle is soft.
Cool in the tin for 10 minutes then turn out and finish cooling on a wire rack. Cut into squares before serving.