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Biscoff Brownie Scotch Eggs

These Biscoff Brownie Scotch Eggs have Biscoff Eggs wrapped in a soft and gooey brownie and finished with sprinkles.  
Prep Time1 hour 30 minutes
Cook Time35 minutes
Setting and Assembly9 hours
Total Time11 hours 5 minutes
Course: Snack
Keyword: Biscoff, Brownies, Easter, Scotch Egg
Servings: 8 Servings
Author: Sarah Mark

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!

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?