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 9x9" 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!

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