Crème egg brownies

IT’S time to get excited about Easter.

Brownies really are easy and such great fun to make – especially with the extra participation from little ones on their Easter school break.

Ingredients:

100g butter 125g milk chocolate 100g plain chocolate 2 eggs 125g dark sugar 70g self raising flour 25g chocolate powder Half bag of white chocolate drops

Three handfuls of mini marshmallows 1 tsp vanilla extract 4 chocolate Crème Eggs cut into halves

You will need a well-greased 9in silicone baking square about 1in deep.

Method:

Heat the oven to 160°C. Break up both chocolates and add to a heatproof bowl along with the chopped butter.

Over a bain-marie (pan of simmering water) slowly melt the butter and chocolate, stirring with a wooden spoon until not quite melted, remove from the heat and continue to stir until fully melted.

In another bowl, lightly whisk together the two eggs, whisk in the sugar to thicken.

Fold in the chocolate drops and vanilla extract.

Meanwhile, fold the marshmallows into the chocolate mixture to fully coat before adding to the sugar and egg mixture.

Sieve the flour along with the chocolate powder into the mixture and slowly fold.

It should look quite sloppy – unlike normal cake mix.

Spread into the baking tin, ensuring you build up evenly at the sides rather than the centre.

The Crème Egg halves should be added at different intervals, the actual cooking time for the brownies is approximately 25-30 minutes or when the centre is still quite spongy while the edges look cooked, the Crème Egg halves should be added as follows; two halves after five minutes of cooking, a further three after 15 minutes of cooking and the final three placed on top in the final minute’s baking, when the centre of the mixture is still very soft.

Once taken out of the oven leave to fully cool in the baking square for about an hour, this will help your brownies set fully before turning them out for cutting – and devouring. Enjoy! Lesley and her husband, Roberto, own Roberto’s Italian on Ocean Plaza, for more of Lesley’s recipes find her on Twitter: @LYatesNutrition