Slice your cream eggs into half and place them in the freezer until needed. Preheat the oven to 180℃, line an 8x8 inch tin by brushing some oil and using baking paper.
In a sauce pot we start by browning the butter. This will take 5 -8 mins on medium heat, we want a dark brown color. Take it off the heat add the chocolate in the sauce pot and let it sit for a couple of mins, then stir together until combined.
In a large mixing bowl add the eggs, sugars and vanilla - beat until pale and tripled in volume, should take around 5 mins on high speed. Drizzle in the cooled butter and chocolate mixture while beating continuously, this will help ensure you don’t get scrambled eggs.
Sift the flour and cocoa powder over the egg mixture and using a rubber spatula fold the ingredients together until combined. If you were adding nuts now is the time to do so. Pour the batter into the prepared tin and place frozen cream eggs on top.
Bake for 22-25 mins until the top is risen, shiny and glossy. The edges should be firm but the center will still have a little softness to it. There is no toothpick test for this recipe as we are meant to under bake it - this ensures the fudge texture. sprinkle the top with salt. Make sure this cools down for a couple of hours before slicing and serving.