Mini egg & creme egg fudge squares. I don’t think I need to talk these up at all, so here you go.

Method

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!