Marshmallow Swirl Creme Egg Brownies

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3-½ ounces, weight Bittersweet Chocolate
• 1 stick Unsalted Butter
• 2 Large Eggs
• 1 cup Light Brown Sugar
• 1 teaspoon Vanilla Extract
• ½ cups All-purpose Flour
• ¼ cups Cocoa Powder
• ½ teaspoons Baking Powder
• 1 pinch Salt
• 1 cup Mini Creme Eggs
• 3-½ ounces, weight Marshmallow Fluff
• 4 Full Size Cadbury Creme Eggs

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang on two sides.

2. Melt the bittersweet chocolate and unsalted butter together in a heatproof bowl over a pan of barely simmering water, stirring until smooth. Let cool slightly.

3. In a bowl, whisk the large eggs, light brown sugar and vanilla until smooth. Stir in the melted chocolate mixture.

4. Sift the flour, cocoa powder, baking powder and salt over the batter and fold gently until just combined.

5. Roughly chop the mini creme eggs and fold them into the batter.

6. Spread the batter evenly in the prepared pan. Dollop the marshmallow fluff over the top and swirl it in gently with a knife.

7. Cut the four full size creme eggs in half and press them cut side up into the batter, spacing them evenly.

8. Bake for 30 to 35 minutes, until the top is set and a toothpick inserted in the center comes out with moist crumbs, not wet batter.

9. Cool in the pan for at least 1 hour, then lift out with the parchment and cut into 12 squares.