Chewy, fudgy Creme Egg Brownies come together in one bowl and are a surefire way to use up any lingering Easter treats!
Preheat the oven to 350° F.
Line a 8-inch (20 cm) square pan with a long sheet of parchment paper to cover the bottom and all sides. Use 2 pieces of paper if need be to cover all sides.
Melt the butter in a medium saucepan. Add the bittersweet chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour.
Scrape half of the batter into the prepared pan. Place the Creme Eggs in the batter (I like mine lined up so I can cut the brownies into squares where everyone gets at least half a creme egg). Cover with the remaining batter and smooth the top.
Bake for 35 to 45 minutes, until a toothpick or knife comes out clean from the brownie batter. Remove from the oven and cool in pan for 15 minutes. Remove from pan and let fully cool on a rack.