Creme Egg Easter Brownies Guide

Master pâtissier Eric Lanlard has given us this goo-tastic recipe for Creme Egg Easter Brownies

INGREDIENTS:
- 150g unsalted butter cut in to small cubes
- 200g chopped Bourneville chocolate
- 100ml strong espresso coffee
- 250g golden caster sugar
- 1 sachet of vanilla paste
- 3 medium eggs
- 100g plain flour
- 4 Cream Eggs (cut in half)

METHOD:
1. Preheat the oven to 180 degrees
2. Grease and line a brownie tray with butter and baking paper
3. In a heat proof bowl melt the chocolate and butter over a pan of simmering water (make sure the bowl doesn’t touch the water)
4. When all the chocolate has melted stir in the sugar, vanilla and coffee. Then in a separate bowl beat the eggs with a fork and add them into the chocolate mixture stirring till smooth
5. Fold in the sieved flour and then pour the mixture into the tin and bake for 15 min. Remove from the oven and push the Creme Egg halves into the mixture (goo side up).
6. Bake for another 10 mins or till the mixture is set but still a bit sticky. Leave to cool completely before slicing into squares
7. Enjoy!