Creme Egg Scotch Eggs!
Delicious showstopping Creme Egg scotch
eggs with a Creme Egg wrapped in homemade chocolate brownie and sprinkles!
So these are one of the classic viral
treats of the easter baking season, and I am equally as obsessed and intrigued.
Yes, they are quite over the top really, but they are just GLORIOUS!
Homemade or shop bought brownies, a
Creme Egg or whichever soft centred easter chocolate you prefer, and sprinkles…
it really does look like a scotch egg!
Creme eggs
So, this is an obvious one… but Creme
Eggs. If you don’t like Creme Eggs, you can use a different soft centred egg
such as the caramel ones which also work perfectly.
I tend to freeze my Creme Eggs before
using as it will prevent you from accidentally crushing the egg when you are
wrapping the brownie around it later, they only need an hour or two of freezing
before cracking (get it?) on.
Brownies
When it comes to the brownies, you
can go one of two ways…. buy the little shop bought bite ones as they really do
work, or make your own.
If you want a quick treat, the shop
bought ones would be easier – but I made my own for this recipe. I used my
standard triple chocolate brownie recipe, but left out the chocolate chips as
you ideally need the mixture to be quite smooth.
The batch of brownies does make more
than the 500g of brownie you need, but that’s totally okay – you can freeze the
rest, make your own brownie bites, or even just make a bigger batch of the
Creme Egg scotch eggs if you preferred.
It’s super important to use the dark
chocolate in the base of the brownie mixture so that you get the super fudgy
brownie that you are after.
Assembly
When making the main mixture for
these, you essentially want to grab 500g of brownies and whack them in your
bowl. I do use my mixer to make this far easier, but you can just use a lot of
arm power.
Squash the brownies down as much as
you can by mixing, and then add in the buttercream. You can use homemade or
shop bought, both work well again and both are great.
Mix until you have a thick paste, and
then split the mixture between eight. I make eight as you need a decent amount
of brownie mixture to cover the Creme Eggs well.
I then flatten the brownie mixture in
the palm of my hand, add the frozen Creme Egg to the middle, and then carefully
but firmly wrap the brownie mix all around the Creme Egg.
Sprinkles
Once you have done the above, you can
dunk and roll the Creme Egg scotch eggs in sprinkles. This basically makes it
look more like a scotch egg as they have a breaded surface.
You can use vermicelli sprinkles like
I have, or you can use grated chocolate, chocolate nibs, anything really that
is small and will stick to the brownie!
I then let the Creme Egg scotch eggs
set slightly in the fridge before devouring every single crumb… BECAUSE JUST
LOOK AT THEM! They are incredible!
Top Tips
·
You can use any
soft centred chocolate egg you fancy, I just used regular Creme Eggs
·
You can use shop
bought brownies, and shop bought buttercream to make it quicker and easier –
there is no shame.
·
You can use
anything small and sprinkle like to cover the scotch eggs – I used chocolate
vermicelli sprinkles
· These will last for 5-7+ days as they are, or can freeze for 3+ months
Creme Egg
Scotch Eggs!
Delicious showstopping Creme Egg scotch eggs with a Creme Egg
wrapped in homemade chocolate brownie and sprinkles!
Print
Pin Rate
Category: easter
Type: Easter
Keyword: Brownies, Creme Egg
Prep Time: 1 hour hour
Cook Time: 25 minutes minutes
Assembly: 1 hour hour
Total Time: 2 hours hours 25 minutes minutes
Servings: 8 eggs
Author: Jane’s Patisserie
Ingredients
Homemade
brownie
·
200 g dark
chocolate
·
200 g unsalted
butter
·
4 medium eggs
·
275 g caster
sugar/light brown sugar
·
100 g plain flour
·
50 g cocoa powder
Creme Egg
scotch eggs
·
500 g brownie
·
2-3 tbsp chocolate
buttercream
·
8 creme eggs
(frozen)
·
100-125 g chocolate
sprinkles
Grams – Ounces
Instructions
Homemade
brownies
·
Preheat the oven to
180ºc/160ºfan and line a 9×9″ tin with parchment paper.
·
Add the dark
chocolate and butter to a bowl and melt together until smooth
·
In a new bowl, add
the eggs and sugar and whisk together for a few minutes until thickened and
pale
·
Fold through the
chocolate mixture, and then fold through the plain flour and cocoa power
·
Pour into the lined
tin, and bake for 25-30 minutes, and then leave to cool fully.
Creme Egg scotch eggs
·
Add 500g of
brownies to a bowl and beat together until broken down
·
Add one tablespoon
of chocolate buttercream at a time, mixing well, until you have thick brownie
mixture. You don’t want it to be too sticky or wet.
·
Portion the brownie
mixture into 8 portions
·
Flatten a bit of
brownie in the palm of your hand, and then add a frozen Creme Egg to the middle
– wrap the brownie mixture around the Creme Egg
·
Once wrapped, roll
the scotch egg in a bowl full of sprinkles firmly so the outside becomes coated
in sprinkles
·
Leave to set for a
bit and ENJOY!!
Notes
·
You can use any
soft centred chocolate egg you fancy, I just used regular Creme Eggs
·
You can use shop
bought brownies, and shop bought buttercream to make it quicker and easier –
there is no shame.
·
You can use
anything small and sprinkle like to cover the scotch eggs – I used chocolate
vermicelli sprinkles
·
These will last for
5-7+ days as they are, or can freeze for 3+ months
ENJOY!
Find my other recipes on my Recipes Page!