The cream egg brownies

Directions

1. Preheat the oven to 350°F (180°C). Line a nine-by-13-inch cake pan with parchment paper, allowing excess paper to hang over each side for easy removal.
2. In a large bowl, whisk together the sugar, cocoa, salt, and melted butter until the mixture is smooth and no oily film remains around the edges.
3. Whisk in the eggs and vanilla, adding a little air, until the mixture is smooth and has lightened slightly in colour. Whisk in the buttermilk until the mixture is smooth.
4. Stir in the flour and mix until no dry flour remains and the batter is smooth.
5. Spread the batter evenly in the prepared pan using a small offset palette knife. Press the mini creme eggs into the batter, evenly spaced so that they will be in the centre of your 12 cut brownies (three by four grid). Cover the tops of the eggs by pulling some batter over them with the offset palette knife. The brownie will level out as it bakes. Bake for 30 to 35 minutes, or until a toothpick inserted into the centre of the brownie comes out clean. Allow cooling at room temperature for one to two hours. 
6. Prepare the ganache, assemble and chill the brownie: Place two and a half cups of the whipped ganache in a microwave-safe medium bowl and set it aside, covered, at room temperature. Spread the remaining three and a half cups of whipped ganache over the brownie base. It is okay if the brownie is still a little warm but not hot. Refrigerate the brownie for 20 to 30 minutes.
7. Stir ¼ teaspoon of the food colouring into the reserved whipped ganache. If needed, continue to add food colouring, a few drops at a time, to achieve a deep golden-yellow yolk colour. If the ganache has already hardened, microwave it for 30 seconds to make it easy to stir in the food colouring and pourable again. Pour the yellow ganache layer carefully over the white layer and spread it out evenly with a small offset palette knife. Wrap the pan in plastic wrap or cover it with a tight-fitting silicone cover or lid. Refrigerate overnight or for at least eight hours.
8. Finish the brownie: In a medium heat-resistant bowl, heat the butter and milk chocolate in the microwave in 30-second intervals, stirring vigorously for 30 to 45 seconds after each interval, until the ganache is smooth and the chocolate is melted. It is very important not to overheat the chocolate or
9. it will bloom after setting. Make sure you vigorously stir the chocolate until all the heat is dissipated between intervals before returning the bowl to the microwave. Stir the ganache until it is smooth and silky. Spread it evenly over the top of the yellow ganache layer. Drag a small offset palette knife horizontally back and forth across the top to form ridges in the chocolate. Refrigerate just until the chocolate has set, 15 to 20 minutes, before cutting. Do not leave the brownie in the fridge any longer before cutting or the milk chocolate layer will tend to crack when sliced.
10. Cut the brownie using a warm chef’s knife by dipping it into hot water and drying it on a clean kitchen towel. Wipe the knife between each cut to get nice clean cuts. Trim the edges to get clean sides, then cut into 12 brownies with a cream egg in the centre of each (three by four grid).