Gluten free Creme Egg slutty brownies are the ULTIMATE Easter treat! Coeliac friendly brownies with a gluten free cookie dough base and Creme Eggs!
Preheat the oven to 170'C and grease and line a 20cm square baking tin. Set aside.
Mix the butter and sugars in a mixing bowl with an electric whisk until light and fluffy. Add the eggs and vanilla extract and mix again until combined.
Add the flour and, using a wooden spoon mix until fully combined. Add the chocolate chips and mix to distribute them evenly throughout the mix. Turn the cookie dough out into the lined tray and press down evenly to cover the bottom. Then gently press the mini Creme Eggs onto the cookie dough, so they stay in place. Do this in even lines so you get on per brownie square.
Break the chocolate into a bowl and melt over a bowl of boiling water. Once melted set aside to cool slightly while you start the rest of the recipe. Melt the butter in the microwave and add to a large mixing bowl with the sugar. Using an electric whisk, mix together until combined.
Add the eggs and vanilla extract to the sugar/butter mix. Continue to mix with electric whisker for a minute until the mixture pales and starts to go fluffy. Add the chocolate to the mix - make sure it is warm but not too hot or it will cook the eggs (not good!). Using a spatula fold the chocolate in and mix until combined.
Sift in the flour and cocoa powder and fold the dry ingredients into the mix gently. You don't want to over mix. Once combined, pour over the cookie dough and Creme Eggs and gently spread the mix until the eggs are covered and it's smooth and even.
Place in the oven and bake for around 40 minutes. The top of the brownie might appear a little wobbly still but this will set when it cools - you want them to be super fudgy! Leave to cool completely (overnight is best!) before cutting into 16 squares and serving!