Scotch Egg Brownies

Ingredients

• For the Brownies
• 200g Unsalted Butter
• 300g Caster Sugar
• 200g Dark Chocolate
• 3 Large Eggs
• 100g Plain Flour
• 30g Cocoa Powder
• For the Scotch Egg Construction
• 200g Biscoff Biscuits
• 125g Biscoff Spread - I used smooth
• 8 Caramel Eggs

Method

• For the Brownies

1. Line a 9"x9" baking tin. Heat your oven to 180°C (350°F) standard / 160°C (320°F) fan.
2. Break the dark chocolate in to chunks and then microwave in 20 second bursts until smooth.
3. Melt the butter in a microwave in 20 seconds bursts until smooth, and then add the melted butter to a large bowl along with the caster sugar. Whisk (I use a hand whisk!) the melted butter and sugar together for 1 minute.
4. Add the eggs one by one and whisk thoroughly. You should have a pale smooth mixture.
5. Gently fold in the melted dark chocolate, and then sieve in the flour and cocoa powder. Fold the mixture gently until no flour pockets remain.
6. Pour the mixture in to the lined tin. Cook the brownies for 22 mins or until the middle has a very slight wobble and a toothpick/skewer test has a few wet crumbs. Don’t overbake or it’ll lose it's fudgeyness and become cakey!
7. Once baked, leave your brownies to cool in the tin completely!

• For the Scotch Egg Construction

1. Once the brownies are fully cool you can construct your scotch eggs! First, prep all the components: Crush the biscoff biscuits (in a food processor or using a rolling pin and a ziplock bag) and then pour them on to a plate or in to a shallow bowl. Break up your brownies by hand, or in a food processor (the brownies should be fudgy and so they wont crumble in the way a cake would - this is good as it'll help them stick and keep their shape!). Unwrap your Cadbury Caramel Eggs. Finally, melt your biscoff spread in the microwave for 20 seconds.
2. You should now have all the components of the scotch eggs: Broken brownies, caramel eggs, melted biscoff, and crushed biscoff biscuits. Make sure that everything is laid out in front of you and ready to go!
3. Divide the broken brownies in to 8 portions (I use scales to make sure each egg was an equal size!). Take one portion of broken brownies and roll in to an egg shape in your hands. Then use your hand to flatten the brownie, and place one of the caramel eggs on top. Use your hands to wrap the brownie around the egg, closing any gaps. You should have a fully incased egg! Once you're happy with the shape of the brownie egg place it on a plate, and repeat this process to make the remaining 7 brownie eggs.
One by one, roll each brownie egg first in to the melted biscoff spread, and then immediately after in to the biscoff crumbs, making sure they're fully coated! Put the completed brownie scotch eggs back on to the plate and chill in the fridge for an hour. Enjoy!

Notes

• - Once cooled, store the Scotch Egg Brownies in an airtight container where they'll keep for up to 1 week (try storing them in the fridge if you want them to be super fudgy!).
• - I used Cadbury Caramel Eggs for this recipe, but you could use Creme Eggs, or any other chocolate egg instead!

Recommended Equipment and Ingredients*

• Kitchen Scales
• 9" Baking Tin

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