Creme Egg Brownies

 The Cadburys Cream egg time of year is short lived (between January and April).  Apparently they make them year round and freeze them to deal with the quantities.  Years ago Eoin brought me home a whole box of 48 of them and I've eaten them in moderation ever since- tasty, but very sweet.  

You could make these as surprise cupcakes too.

 1 bag of mini creme eggs
1 batch of brownie mix

Method 

1. Freeze creme eggs in their little foil wrappers.
2. Preheat the oven to 170C.  Grease an 8"/20cm square tin (brownie tin).  
3. Spread a thick layer of brownie batter on the bottom of the tin and place the peeled creme eggs at regular intervals until the tin is divided equally into 12 pieces (mark the side with the four eggs with a little batter to make it easier when your cutting up the brownies)
4. Cover with the remaining batter trying to keep everything in its place.
5. Bake for 20mins or until its cooked but still fudgy.  Leave in the tin to cool.
6. Cut them up (pizza cutter comes in handy here)
7. Eat.