Creme Egg fudgy brownie traybake recipe

1. Cut the Creme Eggs in half lengthways and lay them, filling-side up, in a container. Place in the freezer to harden until needed: this will stop them melting too much when baked. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm square baking tin.
2. Put the butter, dark chocolate, cocoa powder and sugars in a heatproof bowl set over a saucepan of barely simmering water, making sure the water doesn’t touch the bottom of the bowl. Heat, stirring occasionally, until melted and combined. Remove from the heat and set aside for 5 mins to cool slightly.
3. Beat in the eggs, one at a time, then fold through the flour and a pinch of salt until no white streaks remain. Pour into the prepared tin and level the top.
4. Bake for 10 mins. Remove from the oven and, working quickly, arrange the Creme Egg halves on top of the brownie mix, filling-side up. Return to the oven for 20 mins or until the brownies are just set but still with a wobble in the centre. Leave to cool completely in the tin.
5. Meanwhile, melt the white chocolate in 30 sec bursts in the microwave, stirring in between. Drizzle over the cooled brownie. For easier slicing, transfer to the fridge for 1-2 hrs before cutting.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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