Creme Egg Brownies are quick and easy, fudgy brownies filled mini and regular creme eggs and chopped Easter eggs. Yum!
Preheat the oven to 180°C (350°F) and line a 9'x9' baking tin with baking paper.
Melt the butter and dark chocolate together.
Mix the eggs, sugar, brown sugar and vanilla extract together until the mixture becomes a light golden colour.
Mix in the chocolate mixture.
Stir in the flour and cocoa until just combined.
Roughly chopped 6-8 of the mini creme eggs and stir those, the rest of the mini creme eggs and mini Easter eggs throughout.
Spread the mixture into the prepared pan in an even layer.
Dot the creme egg halves around the mixture and press into the batter slightly.
Bake for 20-25 minutes. The top and sides will be set and the middle will have crumbs attached to a skewer inserted but should not be wet.