This is a chocolate lovers dream. Each Scotch Egg Crème Egg contains one whole Crème Egg, wrapped up in our famous brownie recipe, set in the fridge and covered in sprinkles. Feeling adventurous? Experiment with different coatings; honey comb pieces, edible glitter or even freeze dried fruit crumbs. If you'd prefer not to use the brownie mix and you have some cake crumbs left over you can combine this with chocolate buttercream to form a soft consistency to coat your egg. The video below is a quick run through of our Ultimate Brownie Recipe.
3 ingredients4 steps
Nut Free
Vegetarian
Method
Step 1
Take your brownie and skim the top off of it to remove all of the loose crumbs. This will ensure you have a smoother mixture to shape around your creme egg.
Take a creme egg and remove the wrapper. Use your hands to shape the brownie around the egg ensuring an even thickness all the way around. (We aimed for about 1cm).
Ingredients for this step
10Cadbury's creme eggs
1Brownie (large)
Step 3
Once you've coated your egg and smoothed it as best as you can, place it on a baking tray lined with baking parchment. Put this in the freezer for 5 minutes so the scotch egg firms up.
Step 4
Remove the scotch egg from the freezer and then roll in your topping of choice. We suggest chocolate strands, or multicoloured strands for that pop of colour.
Ingredients
MetricImperial
For the Scotch Egg
10Cadbury's creme eggs
200gSprinkles
1Brownie (large)
Utensils
Baking parchment
Baking tray
Nutritional information per 128g serving
Energy 734cal
Fat 36g
of which Saturates 22g
Carbohydrates 95g
of which Sugars 87g
Protein 5.7g
Salt 0.23g
2 Baker Ratings
Amazing
Love this?
Made these full size last year yum yum but too big doing mini egg ones this year to create a tower covered I choc fudge sauce nom nom
