The secret to rich, fudgy cocoa brownies is the addition of an extra stick of melted butter to replace the fat from the chocolate.

Ingredients

• 4 eggs
• 1 1/2 cups (300 grams) sugar
• 1/4 cup (50 grams) light brown sugar
• 1 cup (226 grams) butter, melted
• 1 cup (120 grams) all purpose flour
• 3/4 cup (60 grams) unsweetened cocoa powder
• 1/2 teaspoon cinnamon
• 6-7 Cadbury sceme eggs cut with a sharp knife on the crease

Instructions
Heat the oven to 350F. Line an 11X9" baking pan with parchment paper, leaving 1 inch paper hanging on the sides.
In a mixing bowl add the eggs and sugar. With the paddle attachment on, mix on medium low speed for 5-7 minutes until the mixture is thickened and pale.
Add the melted butter and mix to combine.
Gently fold in the flour, cocoa powder and cinnamon and stir until just combined. Do not overmix.
Pour the brownie batter in the prepared pan and bake in the preheated oven for 25 minutes.
Quickly remove the pan from the oven without turning it off and gently press in the halved eggs.
Place the brownie pan back into the oven and bake for 5 more minutes.
Remove from the oven and let rest at room temperature on a wire rack.
With the help of the hanging paper, remove the brownies from the pan and cut them into bars.
Notes
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