In a pan melt the butter, bringing it to the boil.
In a separate bowl mix together the caster sugar, light brown sugar and cocoa powder.
Add the butter and mix together.
Add the eggs and mix again.
Thoroughly mix in the flour and pour into a pre-lined baking tin.
Bake in the oven for 35-40 minutes, or until the mixture no longer wobbles.
Meanwhile, half seven creme eggs.
Remove the brownies from the oven and press the creme egg halves deep into the brownies.
Return to the oven for 2 minutes to melt the creme eggs slightly.
Leave to cool and enjoy!
375g salted butter
300g caster sugar
300g light soft brown sugar
120g Cocoa Powder
210g gluten free plain flour
7 Cadbury’s creme eggs