Easy method to make delicious Chocolate Brownie Scotch Eggs in just 30 minutes

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Many people may be trying to cut down their calorie intake as part of a new year health kick.

However, with Easter fast approaching that means one thing – chocolate… and lots of it.

As well as a standard Easter egg, why not try something different this year?

Chocolate Brownie Scotch Eggs are the latest food trend to hit the baking scene.

There are also several varieties to try – from Creme eggs, to Mini eggs, Oreo or Cadbury Caramel. These are all wrapped in a thick, gooey chocolate brownie and topped with tons of sprinkles.

The best part of all is that they're so easy to make.

The trend for Chocolate Scotch Eggs has been taking off on Instagram.

One fan includes baker Rebecca's Cakes, who has shared her recipes online.

Talking about the trend, 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."

Chocolate Brownie Scotch Eggs recipe and method

Ingredients

– Choose either Creme Eggs, Caramel Eggs, Mini Eggs, Oreo Eggs, Reese's Eggs – whatever you fancy

– Ready made shop-bought brownies (or if you want to make your own brownies, there's a recipe below)

– Chocolate sprinkles, drops or flakes for the topping. You can also add anything else you fancy too, such as honeycomb or edible glitter

Brownie Ingredients

– 200g unsalted butter

– 200g dark chocolate

– 100g plain flour

– 60g cocoa powder

– 3 large eggs

– 300g caster sugar

– Chopped (small) milk and white chocolate

Method

– For those making a brownie mix from scratch, you will first need 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'll 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 homemade or shop bought) and break them up in a large mixing bowl. If the mixture is a little dry, try adding some buttercream (not too much as you'll want the mix to be 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 (approximately 1cm is fine).

– Once it is in an egg shape, place it in the fridge or the freezer until it's firm. Around half an hour in the fridge is ideal.

– Next, after pouring 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!

Why not get playful and can adapt the recipe to use with Biscoff spread, Crunchies and Maltesers. You could even opt for not one but two eggs inside – happy baking.

Megan, of Makesbymegs also told the publication: "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!"

Those who are interested in more traditional Easter eggs may want to try the new Cadbury's White Chocolate Oreo egg, which has been revealed this week.

  • Chocolate
  • Food
  • Easter

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