The easing of lockdown may be in sight, but our obsession with Biscoff continues and this week, we can't get enough of these dreamy Biscoff Scotch Eggs.
Say hello to this week's Lockdown Bake - we're talking thick, gooey chocolate brownie, loaded with crushed Biscoff pieces and - the best part - filled with mouthwatering Biscoff spread.
And the best part is, they're so easy to make. We were first alerted to the mouthwatering delights by Sophie - aka @unforgettablevegan - who shared a delicious plant-based version on Instagram.
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You can watch a video of Sophie's creation below:
There are two ways to make the Biscoff Scotch Eggs. One is very easy (you don't even need to set foot near the cooker) while the other is a little more time consuming.
But, if you've ever made chocolate brownies before, then you'll definitely be able to master this.
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Recipe
Ingredients
- A lot of Biscoff spread (smooth or crunchy works).
- Ready made shop-bought brownies, or if you want to make your own brownies, we've popped a recipe below, but feel free to use your own go-to.
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- Biscoff biscuits
Brownie Ingredients
- 200g unsalted butter
- 200g dark chocolate
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- 100g plain flour
- 60g cocoa powder
- 3 large eggs
- 300g caster sugar
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- Chopped (small) milk and white chocolate
Method
- If you're making your brownie mix from scratch, the first step is to pre-heat the oven to 190C/170C Fan/Gas 5 before lining a baking tin.
- Melt the butter, before adding in the sugar and chocolate. Stir until melted, before beating in the eggs, flour and cocoa powder.
- Add the chocolate chunks and pour the mixture into the tin before baking for around half an hour. Make sure you don't overcook your brownies, as you still want them to have that gooey texture.
- The brownies must have cooled and set completely before you move on to the next stage.
- Take your brownies (either shop bought or homemade) and break them up in a large mixing bowl. If the mixture is a little dry, try adding some buttercream (but not too much, the idea is to make the mix mouldable).
- Next, take some mix and mould half an egg shape in your hand, before spooning out a small hole to fill with Biscoff spread. Repeat the process again to make two halves, before moulding them together.
- Once it resembles an egg shape, roll in broken up Biscoff crumbs and pop it in the fridge or the freezer until it's firm. Around half an hour in the fridge is ideal.
If you need some inspiration, check out these examples below!
Topics: Lockdown Bakes, Tasty Food, Baking, Food And Drink