- 200g dark chocolate
- 185g salted butter
- 250g caster sugar
- 3 eggs
- 1 tsp vanilla
- 80g plain flour
- 40g cocoa powder
- creme eggs & mini eggs (as many as you can fit really..)
Prep time: 15 mins. Bake time: 25 mins
Mini egg & creme egg fudge squares. I don’t think I need to talk these up at all, so here you go.
Preheat the oven to 170C.
Chop the butter & chocolate in to pieces & melt together, either in a bowl over water or in the microwave.
With an electric whisk, whisk the eggs & sugar together until creamy & pale.
Fold the chocolate mix in to the egg mix with the vanilla.
Next add the flour & cocoa and fold together.
Line a brownie tin with foil and baking paper (foil on the bottom, paper on top) and put the mix in.
Scatter mini eggs over the top, and creme eggs – I used mini & full size, and broke them in half lengthways (which was messy…).
Bake for 20-25 mins, leave to cool completely in the tin.
I find them a lot easier to cut when they’ve been in the fridge for an hour or so!