Easter can only mean two things to a die-hard chocoholic: chocolate and eggs. More specifically: Creme Eggs. My Best Ever Easter Brownie most certainly fulfils both criteria, as well as satisfying many more besides...

Ingredients:

300g dark chocolate, 250g salted butter, 400g sugar, 4 eggs, 150g flour, 50g cocoa powder, 5 Creme Eggs (plus one extra for the cook…), icing sugar

Instructions:

1. Boring bits first: preheat the oven to 180C. Then line a baking tin with baking paper.

2. Now, melt together the chocolate, butter and sugar in a pan over a low heat until glossy and smooth.  

3. Stir in the (hens) eggs, one by one.

4. Sieve over the flour and cocoa and then stir to combine.

5. Pour the chocolate mixture into your baking tin. Slice the Creme Eggs in half. Place the Eggs on top of the brownie and press them down gently into the mixture.

6. Pop into the oven for about thirty minutes – the brownie should be coming away from the sides. Leave to cool before dusting with icing sugar, slicing up and serving.

7. It’s the time spent waiting for your brownies to cool that I struggle with. That extra Creme Egg is a worthwhile investment…  

Top tip:

If you are foolish enough – or too saintly for your own good – to harbour a dislike for Creme Eggs (the marmite of the chocolate aisle) then feel free to substitute with raspberries. You can even tell yourself it counts towards your daily fruit intake. I won’t tell if you don’t. Besides, who am I to judge?