Marshmallow Swirl Creme Egg Brownies

Preheat oven to 350ºF and grease and line an 8 x 8 inch square tin.

Place dark chocolate and butter into a heatproof bowl and place in microwave, in 20-second increments, stirring in between until melted and smooth. Set aside.

Place eggs, sugar and vanilla extract into a large bowl and whisk until well combined and slightly frothy. Set aside.

Sift flour, cocoa powder, baking powder and salt together into a small bowl. Set aside.

Take slightly cooled melted chocolate and pour into sugar/egg mixture. Whisk until well combined and smooth. Tip in sifted flour mix and fold in gently with a spatula, just until mixture is combined.

Place mini creme eggs into a Ziploc bag and beat with a rolling pin until you have creme egg rubble. Some large and small bits are fine. Tip the creme egg rubble into brownie mix and fold in gently.

Tip brownie mix into greased and lined pan and smooth until level. Place marshmallow fluff into small bowl and microwave for 15 seconds (optional, but it makes it easier to work with!). Spoon marshmallow fluff evenly over brownies and then take a skewer and swirl mixtures together.

Slice full size creme eggs in half and place on top of brownies (I did 3 halves at the top and bottom and 2 in the middle, so 3 rows in total).

Place in oven for 25–30 minutes until risen and puffy. The edges will be done, but middle will still be soft and pillowy, so at this stage turn oven down to 325ºF and bake for a further 15–20 minutes, until a skewer into centre comes out with just a few solid crumbs.

Once baked, leave to cool in the pan completely. Once cooled, transfer to a cutting board and slice into 9-12 bars.

Brownies will keep in an airtight container, at room temperature, for 4 days.