Easter egg brownies recipe
 Bring a touch of Easter fun to your baking with our Easter egg brownies. The optional biscuits add structure to the batter to help the fondant-filled chocolate eggs stay in place. 5 creme eggs175g/6oz dark chocolate, broken into small pieces175g/6oz unsalted butter, plus extra for greasing2 tbsp cocoa powder3 large free-range eggs150g/5½oz caster sugar150g/5½oz light brown sugar1 tsp vanilla bean paste115g/4oz plain flour½ tsp fine sea salt150g/5½oz shortbread biscuits, roughly chopped (optional) 5 creme eggs 175g/6oz dark chocolate, broken into small pieces 175g/6oz unsalted butter, plus extra for greasing 2 tbsp cocoa powder 3 large free-range eggs 150g/5½oz caster sugar 150g/5½oz light brown sugar 1 tsp vanilla bean paste 115g/4oz plain flour ½ tsp fine sea salt 150g/5½oz shortbread biscuits, roughly chopped (optional) Method Place the chocolate eggs in the freezer. (This will make them easier to cut cleanly and means they won’t melt too much in the oven.) Grease and line a square 20cm/8in cake tin. Preheat the oven to 180C/160C Fan/Gas 4. Place the chocolate, butter and cocoa powder in a heatproof glass bowl and set it over a saucepan of gently simmering water, making sure the water does not touch the bowl. Stir until completely melted and then remove from the heat. In a separate bowl, whisk together the eggs, caster sugar, light brown sugar and vanilla until smooth. Pour into the chocolate mixture and mix well. Add in the flour and salt and mix until smooth. Stir in the shortbread. Pour the mixture into the prepared tin. Take the chocolate eggs out of the freezer and slice them in half vertically. Nestle them into the brownie mixture, with the insides of the eggs facing up, and bake for 27–30 minutes until just set. Remove from the oven and leave to cool completely before slicing into squares. Place the chocolate eggs in the freezer. (This will make them easier to cut cleanly and means they won’t melt too much in the oven.) Grease and line a square 20cm/8in cake tin. Preheat the oven to 180C/160C Fan/Gas 4. Place the chocolate eggs in the freezer. (This will make them easier to cut cleanly and means they won’t melt too much in the oven.) Grease and line a square 20cm/8in cake tin. Preheat the oven to 180C/160C Fan/Gas 4. Place the chocolate, butter and cocoa powder in a heatproof glass bowl and set it over a saucepan of gently simmering water, making sure the water does not touch the bowl. Stir until completely melted and then remove from the heat. In a separate bowl, whisk together the eggs, caster sugar, light brown sugar and vanilla until smooth. Pour into the chocolate mixture and mix well. Add in the flour and salt and mix until smooth. Stir in the shortbread. Pour the mixture into the prepared tin. Place the chocolate, butter and cocoa powder in a heatproof glass bowl and set it over a saucepan of gently simmering water, making sure the water does not touch the bowl. Stir until completely melted and then remove from the heat. In a separate bowl, whisk together the eggs, caster sugar, light brown sugar and vanilla until smooth. Pour into the chocolate mixture and mix well. Add in the flour and salt and mix until smooth. Stir in the shortbread. Pour the mixture into the prepared tin. Take the chocolate eggs out of the freezer and slice them in half vertically. Nestle them into the brownie mixture, with the insides of the eggs facing up, and bake for 27–30 minutes until just set. Remove from the oven and leave to cool completely before slicing into squares. Take the chocolate eggs out of the freezer and slice them in half vertically. Nestle them into the brownie mixture, with the insides of the eggs facing up, and bake for 27–30 minutes until just set. Remove from the oven and leave to cool completely before slicing into squares.