Biscoff Brownie Scotch Eggs
These Biscoff Brownie Scotch Eggs have Biscoff Eggs wrapped in a soft and gooey brownie and finished with sprinkles.
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Biscoff Eggs
Oh hello! If you haven’t tried a Biscoff Egg yet, you are seriously missing out. They are similar to a Creme Egg, but the centre is filled with delicious Biscoff spread. I absolutely adore them! I cannot tell you how much I love them. So, I knew I had to bake something delicious with them.
I froze the Biscoff Eggs before making these for around an hour. This is completely optional, but I just didn’t want the eggs to be too soft and for me to crush them while trying to wrap them in the brownie mixture.
Brownie
I went with just a plain brownie; I didn’t add anything like chocolate chips to it. I didn’t want it to be too difficult to roll around the Biscoff eggs.
In the brownie, you do need to use dark chocolate to get the rich chocolatey flavour. Dark chocolate isn’t my favourite, but honestly, don’t worry, it doesn’t make the brownies taste bitter.
Related Recipes
Whenever I make brownies, I also use light brown sugar rather than caster sugar. I just feel that the light brown sugar helps to make the brownies fudgier and also can give them a slight hint of caramel flavour.
Once your brownie has been baked and cooled, it is best to pop it into the fridge, preferably overnight, but if not, then for as long as possible. This just helps the brownie to set and become extra fudgy.
Whether you use light brown sugar or caster sugar is completely up to you. Both will work perfectly in this recipe.
How to Make the Brownie Scotch Eggs
Once your brownie is ready, cut it into rough squares and pop it into a food mixer. You can do this by hand, but it will take a lot of arm power.
I used some leftover chocolate buttercream for this recipe, but you can also use a shop-bought chocolate frosting.
Once you have added the buttercream, the brownie mixture will begin to soften and become almost like a thick paste.
Split the mixture into eight equal portions and flatten it in your hand. Pop the Biscoff egg in the centre and wrap the brownie mixture around it until the egg is completely hidden.
Sprinkles
So I originally was going to use chocolate sprinkles on all of my scotch eggs just to give them a little bit of texture similar to a breaded scotch egg.
But when I was going through my sprinkle stash, I found some brightly coloured strand sprinkles and decided to do half and half.
The sprinkles are completely optional, and you can use any type of sprinkles you fancy.
Alternatives
The recipe to make the brownies is below, but you could buy brownie bites from any supermarket. They would also work perfectly for this recipe.
You can use light brown sugar or caster sugar is completely up to you. Both will work perfectly in this recipe.
I used chocolate strand sprinkles and rainbow strand sprinkles on these Biscoff Brownie Scotch Eggs, but you can use any sprinkles.
Equipment
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Biscoff Brownie Scotch Eggs
Ingredients
For the Brownies
- 225 g Unsalted Butter
- 225 g Dark Chocolate
- 4 Large Eggs
- 300 g Light Brown Sugar
- 125 g Plain Flour
- 50 g Cocoa Powder
To Assemble
- 45-75 g Chocolate Buttercream
- 8 Biscoff Eggs
- 125 g Sprinkles
Instructions
To Make the Brownie
- Preheat the oven to 180°C (160°C Fan) and line a 9" square baking tin with baking paper.
- Put the chocolate and butter into a large bowl and melt in the microwave on 20-second bursts, stirring in between each burst until completely melted and smooth.
- In a separate bowl, whisk the eggs and sugar together until they have doubled in volume.
- Pour the chocolate mixture into the egg mixture and fold them together. You need to be gentle during the stage because you don’t want to knock all the air out of your eggs.
- Add in the flour and cocoa powder, and fold again until they are all completely incorporated
- Bake in the oven for 30-35 minutes. You will know they are ready because they will have a slight wobble
- Leave to cool in the tin for 15-20 minutes before moving to a wire rack to cool fully.
- Once the brownies have cooled fully, pop them into the fridge, preferably overnight, but for a minimum of four hours.
To Make the Biscoff Brownie Scotch Eggs
- Put your Biscoff Eggs into the freezer for 1-2 hours.
- Remove your brownie from the fridge and leave to come to room temperature.
- Add the brownie to a bowl and beat together until the brownie has broken down.
- Add 15g of the chocolate buttercream and mix. Repeat until you have a thick brownie mixture. You don't want it to be too wet.
- Split the brownie mixture into 8 portions.
- Flatten one of the brownie portions in your hand, and then add your frozen egg to the centre. Wrap the brownie mixture around the Biscoff egg. Repeat until all 8 of your Biscoff eggs are completely covered by brownie.
- Roll the scotch eggs in a bowl of sprinkles so the outside is completely coated.
- Pop the scotch eggs into the fridge for an hour to set and enjoy!
Video
Notes
- These Biscoff Brownie Scotch Eggs will last around 5+ days in an airtight container.
- You can use any soft-centred egg you fancy. Why not try these with Creme Eggs in the centre?