Creme Egg Scotch Egg
First up, let’s make the brownie; preheat your oven to 180°C/160°C fan/Gas Mark 4. Grease and line a 7” square baking tin. Melt the chocolate and butter in the microwave in 30 second bursts, stirring between each burst until the mixture is melted. Add the sugar and beat until smooth and combined. Pop in the eggs and Vanilla Extract, then whisk on a high speed for 2-3 minutes, this is easiest to do with a freestanding or electric hand whisk. It is whisking in the eggs really well that gives the brownie the paper top.
Sieve the flour and Cocoa Powder into the mixture and fold through until just combined.
Pour your brownie mixture into your prepared tin and smooth the top. Bake for about 30 minutes until the edges of the brownie are firm and the centre has a slight wobble. Leave to cool in the tin.
Once your brownie has cooled break up into a large bowl and use a fork to help break up all large pieces. Mix in the Chocolate Buttercream until the mixture comes together.
Divide the mixture into 8 portions and flatten into your hand. Pop a crème egg in the centre of the brownie mixture and wrap it around the egg, until it moulds to completely cover the crème egg. Repeat the cover each crème egg and pop into the fridge for 30 mins to chill.
Grate the chocolate onto a large plate. Wet your hands and take one egg at a time and roll it in your damp hands to make the outside sticky and then roll in the grated chocolate. Repeat this to coat each egg and then pop back in the fridge to chill.
You are now ready to tuck into your Chocolate Scotch Eggs!