Lockdown Bakes: How To Make Chocolate Brownie Scotch Eggs
Say hello to Chocolate Brownie Scotch Eggs, our favourite chocolate eggs (whether it be Creme, Mini, Oreo or Cadbury Caramel) wrapped in thick, gooey chocolate brownie and loaded with sprinkles.
And the best part is, they're so easy to make. So if you can only spare 30 minutes in between binge watching Bridgerton, that's fine.
Ever since the supermarkets started stocking all our favourite Easter treats, we've spotted the Scotch Eggs all over our Instagram feeds.
And one person who's noticed their popularity is Rebecca, who runs Rebecca's Cakes (where you can order a selection of different flavoured Scotch Eggs, such as Oreo, Ferrero Rocher, Caramel and Mini Creme Egg).
She told Tyla: "As soon as I make these they literally fly out the door. I do have a secret ingredient which ensures my brownies stay extra fudgy.
"The brownie is wrapped around a selection of centres (Ferrero, Creme Egg, Oreo, Caramel) which is incased in melted chocolate and then finished with chocolate crumbs."
Meanwhile, Megan, of Makesbymegs added: "Since making these Scotch Egg Brownies a few weeks ago the response has been huge! A scotch egg that's chocolate?! What isn't to love!
"I wanted to create something new for my customers and these have gone down a treat, they're so easy and yummy to make, once you make one you won't stop!"
The best part about the Chocolate Brownie Scotch Egg, is that there are two ways to make them. 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.
- Choose from Creme Eggs, Caramel Eggs, Mini Eggs, Oreo Eggs, Reese's Eggs - whatever kind of chocolate eggs you fancy, basically.
- 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.
- Chocolate sprinkles, drops or flakes for the topping. You can add anything else you fancy here too, such as honeycomb pieces, caramel, or edible glitter!
- 200g unsalted butter
- 200g dark chocolate
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- 100g plain flour
- 60g cocoa powder
- 3 large eggs
- 300g caster sugar
- Chopped (small) milk and white chocolate
- 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 your egg of choice and unwrap it. Begin moulding the brownie mixture around your chocolate egg. You want it to be pretty thick (around 1cm is fine).
- Once it resembles an egg shape, pop it in the fridge or the freezer until it's firm. Around half an hour in the fridge is ideal.
- Next, having poured your topping into a bowl, roll each egg so it's fully coated. Repeat with the rest of your eggs, before popping back in the fridge until you're ready to demolish them!
We love this recipe because it's so easy to adapt. We've spotted people coating theirs with Biscoff spread, Crunchies and Maltesers, while others have opted for not one but two eggs inside.
Check out some of these examples for inspiration...
We know exactly what we'll be rustling up this weekend!
Featured Image Credit: Rebecca's Cakes
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