I was a little worried,I was convinced Id over baked them ever so slightly and that they weren’t quite ‘gooey’ enough.

I was assured by every taster that they were spot on…who am I to argue?!

185g dark chocolate

185g unsalted butter

85g plain flour

40g cocoa powder

3 eggs

275g caster sugar

6 Cadbury creme eggs

Firstly preheat the oven to 180 or gas mark 4 and then,melt the butter and chocolate together.

Either in the microwave in 30 second bursts or by sitting the bowl on a saucepan of hot water.

Once melted set to the side and then in a separate bowl,crack in the eggs and add the sugar.

Using an electric whisk (or a hand whisk if you have the energy!) on high speed keep whisking until the eggy sugar becomes almost mousse like,it will take a good few minutes but it will be very pale and have almost doubled in size.

Now add to this the cooled melted butter/chocolate and combine it all together.

Sift in the flour and cocoa powder and gently fold it in.

Now this is where I tell you I don’t have an actual ‘brownie pan’ but,I DO have my new toy.

I recently bought myself the Alan Silverwood multisize tin,yes I do know that its quite sad I consider a baking/cake tin a toy but I love it!

So anyway,I set the dividers to 8 x 8 inches and poured the mixture in.

Bake in the oven for 15-20 minutes,I say that because I took mine out at 18 but I know my oven.

Whilst baking,take a sharp knife and cut the creme eggs in half,be careful…you don’t want fingers in there too!