Name: Creme Egg Brookie Traybake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Makes 12 Brookies
Ingredients: 250g Unsalted butter, melted; 300g granulated sugar; 3 Eggs; 1tsp natural vanilla extract; 300g Plain flour, split into 50g and 250g; tsp bicarbonate of soda; 200g dark chocolate chips, or a chopped up bar, split into 150g and 50g; 6 creme eggs halved

Ingredients

250g Unsalted butter, melted
300g granulated sugar
3 Eggs
1tsp natural vanilla extract
300g Plain flour, split into 50g and 250g
tsp bicarbonate of soda
200g dark chocolate chips, or a chopped up bar, split into 150g and 50g
6 creme eggs halved

Method

STEP 1
Preheat your oven to 160°C (fan).
STEP 2
In the microwaveable bowl, melt 150g of the dark chocolate in 30 second increments, being careful not to burn it. Set to one side.
STEP 3
In the other mixing bowl, combine the melted butter and sugar with the spatula followed by the eggs and vanilla. Mix until everything is combined.
STEP 4
Pour 350g of this mixture into the melted dark chocolate and mix thoroughly before folding in 50g of flour. This is your brownie base – pour this into your lined tin and spread evenly using the spatula or the back of the teaspoon. Pop this in the freezer while you make the cookie topping.
STEP 5
To make the cookie topping, add the rest of the plain flour (250g) and bicarbonate to the remainder of the butter, sugar and egg mixture. Combine with a cleaned spatula until smooth, then fold in the leftover 50g of dark chocolate chips/chunks. Take the brownie base out of the freezer and spread the cookie dough evenly on top.
STEP 6
Bake for 30-35 minutes until risen and golden on top. Allow to cool slightly before gently pressing the Creme Egg halves into the baked Brookie.
STEP 7
Once the Brookie has cooled completely in the tin, remove it and cut it into portions.