Use mini Creme Eggs, or your favourite mini chocolate eggs, for the ultimate Easter Creme Egg brownie.
Use a sharp knife, cut the Creme Eggs in half and pop them in a baking tray or plate in the freezer - at least an hour before you plan to bake.
Preheat oven to 170c.
Line a brownie tin with baking paper/parchment and bring everything to room temperature.
In a bain marie or heatproof bowl over a simmering pan, melt the butter and chocolate. Leave to cool for about 5 minutes.
In a food processor, mix the sugar, eggs, yoghurt and vanilla until light and fluffy.
Once the chocolate mix has been allowed to stand add that, pulse to mix, then add the flour and baking powder and mix. Add a splash of milk and pulse briefly.
Stir the tiny mini eggs through the mix by hand, then pour into your prepared tray and smooth over the top.
Take Creme Eggs out of the freezer and push them gently into the top of the brownie mix, 'yolk' side up and so the filling is still visible.
Cook in the middle of the oven for 30-35 minutes, until a cake tester or cocktail stick comes out almost clean.
Leave to cool in the tin for 20 minutes or so, then carefully move onto a rack. Cut into 12 pieces (or even smaller bite-sized chunks - I managed 24) when completely cool.
The mini eggs in the mix make this a very rich brownie, and you may find that the sheer amount in there leaves them with a slightly soggy bottom! Don't worry, just store with baking paper under them so they are easier to get off. And serve with napkins!
NB - my brownie tray is 27cm x 18cm. A smaller tray will be deeper and need more time. A bigger tray will be shallower and need less time. Measure your tray and adjust the time accordingly.
Copyright Claire Thomas / SHE-EATS.com