Creme Egg Brownies

I am a broken man this weekend. My very soul has been shattered and my liver has packed its bags and gone on holiday in protest. Yes, I drank a little too much alcohol combined with a lack of food and now I'm suffering for it.
Don't worry though, I am on the mend, assisted by these little beauties, which I made today.
I have been wanting to make creme egg brownies for an age, yes they are all over the place but I worship at the alter of the creme egg and combined with a gooey sticky brownie then its all good my friends.

The recipe I used is adapted from Lorraine Pascale's Oreo brownies which has served me well in the past, obviously this time I omitted the Oreo's in favour of the creme egg.

Creme egg brownies
Ingredients
165g Butter
200g Dark Chocolate, broken up.
3 eggs
2 egg yolks
165g light brown soft sugar
2 tsp vanilla extract
2 tbsp plain flour
1 tbsp cocoa powder
pinch of salt

Melt the butter in a saucepan and add the chocolate, set aside and allow to melt, stirring occasionally until fully combined.
Whisk the eggs with the vanilla until light and fluffy
add the sugar to the side of the bowl in two goes, whisk between each addition.
Pour in the chocolate and fold in gently.
Fold in the flour, salt and cocoa.
Pour into a lined tin, I used a large pie tin but a standard 20cm square baking tin will suffice.
Slice the creme eggs into halves or quarters and arrange over the top.
Bake in a preheated oven for 25 minutes at 170C (fan)

Allow to cool slightly then use the baking sheet to lift it out to cool completely.
Serve and enjoy.

I can already feel my soul healing... until next weekend.