Ingredients;
6 x Creme Eggs (halved)
110g Unsalted Butter
110g Dark Chocolate (broken into pieces)
2 Eggs
225g Golden caster sugar
1 tsp Vanilla extract
1/4 tsp salt
60g Plain Flour
2 tbsp Cocoa powder

Method:
Grease and line a baking tin with baking paper. Preheat the oven to 180˚C.
Cut the creme eggs piece in half, you can also break the creme eggs into pieces if you wish. Set them aside until you need them.

Add the butter and dark chocolate into a large microwave bowl and heat for 10-second intervals until melted, stirring well between each time.

Next, one at a time beat in the eggs until they are well blended. Add in your sugar and beat well until it’s completely dissolved and it doesn't feel grainy. Once you are happy with the consistency add in your vanilla extract and salt, mixing well.

Lastly, sift the flour and cocoa powder into the mix. Gently fold it through until you can’t see any more streaks of flour.

Finally, add in the creme egg halves. Gently give it a mix to evenly distribute everything.

Pour into your baking tray, add the rest of your creme eggs onto the top layer pushing in gently and bake for 20-25mins until crispy on top and gooey in the middle. Allow to chill before removing from the tin, once cooled slice and serve!

Tips:
Store in an airtight container at room temperature for up to 4-5 days.