WARNING: only suitable for chocoholics..
Oh my goodness, this recipe is to die for!! ❤ This is such a fun concept, with a twist on a classic picnic sausage scotch egg.
These treats are a perfect and thoughtful alternative to giving your friends and family an Easter egg this Sunday!
It must be said that these Scotch Eggs are quite decadent and rich, so sharing would be a great idea.
The bake starts with a basic chocolate brownie – this isn’t a normal recipe I would use to make chocolate brownies because the result is a fairly dry sponge. However, they still have a great chocolate depth of flavour and are ideal for crumbling into buttercream in order to coat the Creme eggs (step 2). The covered Creme eggs are enrobed in chocolate, and coated in chocolate shavings.. mmmmmmm
I had so much fun making these Scotch eggs – the recipe is fairly straight forward, but be prepared to cover yourself in chocolate..
This recipe makes 4 Scotch eggs:
- 200g caster sugar
- 115g melted butter
- 115g plain flour
- 30g cocoa powder
- 2 eggs
- 1/2 tsp baking powder
- pinch of salt
- 60g butter (room temp.)
- 90 icing sugar
- 20g cocoa powder
- splash of milk
- 4 Cadbury Creme Eggs
- 150g Cadbury milk chocolate
- Chocolate shavings
Start by turning on your oven to 180°C, and grease a small brownie tin. Place all the ingredients in a large bowl, and whisk together until a thick brownie mix is formed. Put the mix into your greased tin and bake for 20-25 mins.
Remove the tin from the oven and leave to cool. In the meantime, make the buttercream. Place your room temperature butter in a medium sized bowl. Sift in the icing sugar and cocoa (I would do this in 2 batches to avoid icing sugar explosions!), and beat well 🙂 I like to finish my buttercream with a splash of milk to make it nice and silky.
When the brownie is cool, crumble the sponge into the buttercream bowl, and mix. Roll the brownie mix into 8 balls in the palm of your hand (roughly golf ball sized), and then flatten the balls slightly. In the palm of your hand, place a Creme egg in the centre of one flattened brownie ball. Place another one ontop, and cover the creme egg evenly. Repeat this with the next 3 eggs 🙂
Wrap your creme egg coated brownie balls in cling film tightly (check the photos below). Leave to firm in the fridge for at least 15mins. Melt 150g of milk chocolate in the microwave, stir after every 20 seconds to avoid burning!
Take the brownie eggs out of the fridge and remove the cling film. You will now need to set up a production line (kind of..) and prepare to get messy! First however, decide what you would like to coat your brownie scotch eggs in – I used peanut brittle which I ground into small pieces and chocolate savings (which I made by scraping a a knife along the back of a bar of chocolate, equally you can buy them). Put a large square of parchment paper to one side, ready to coat your scotch eggs.
Put one of your brownie eggs in the bowl of melted chocolate, and enrobe fully. Transfer the brownie egg onto a plate with your chocolate shavings on, and roll to cover – the plate makes rolling a lot easier and a lot less messy! Then place your eggs on the parchment square. Repeat with the next 3 brownie eggs, and place them in the fridge for another 5 mins.
Cut in half and EAT. Mmmmmmmm!
I hope you enjoy making this recipe,
Until next time, Sofia ❤ xxxx