Pre-heat oven to 180⁰C.

Grease and line a 20cm square cake tin.

Sieve flour and cocoa powder together into a bowl.

Put butter, plain chocolate and creme egg into a bowl over barely simmering water (don’t let the water touch) and melt together, stirring to mix.

Allow the mixture to cool for a few minutes.

Stir in beaten eggs, Muscovado sugar, flour, cocoa and milk chocolate chunks mixing well.

Spoon mixture into tin and level with a spatula.

Place mini creme eggs halves (yolk side up) on top at equally spaced intervals (4 x 4).

Place on the middle shelf of oven and bake for 27 – 30 mins.

Ready when a crust has formed, centre is lightly springy and mixture doesn’t wobble on shaking.

Allow to cool in tin for 15 minutes before transferring to a wire rack to cool.

Dust with a little icing sugar and cut into 16 squares.