No Easter basket of chocolatey treats should be complete without a few of these... the brownie mixture itself it awesome... cracked and crumbly on top, gooey and fudgey inside... but then the partly baked creme eggs take it to another level.
Preheat an oven to 170°C.
Snap the chocolate into pieces and place into a bowl with the butter. Melt in the microwave for almost a minute, stirring half way through.
Dump in the brown sugar once the chocolate mixture is completely smooth and stir well. Crack in the eggs and beat.
Mix in the flour and cocoa powder.
Divide between 12 moulds/cupcake cases or into one large square tin 24cm x 24cm. Slice the crème eggs in half and submerge one into each segment.
Bake for 15 minutes, then remove from the oven to cool completely. Dust them in icing sugar and serve. Makes 12.