A British Easter just has to feature a creme egg! And this traybake is genius way of using up leftovers and a great bake to share with family and friends. And the best news – despite how impressive it looks, it is genuinely an easy peasy bake
Preheat your oven to 160°C (fan)
In the microwaveable bowl, melt 150g of the dark chocolate in 30 second increments, being careful not to burn it. Set to one side
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
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
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
Bake for 30-35 minutes until risen and golden on top. Allow to cool slightly before gently pressing the Crème Egg halves into the baked Brookie
Once the Brookie has cooled completely in the tin, remove it and cut it into portions
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