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Scotch Creme Egg Recipe
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Scotch Creme Eggs Recipe by Hazel Sheehan

This creme eggs recipe definitely has all off your Easter calories served up in one – that’s breaking out of Lent in style for sure!

You won’t need the full amount of brownies made up in the recipe below, but who is ever going to complain about having left over brownies? No one needs that kind of negativity in their life!


Brownie Batter
75g good cocoa powder
120g self-raising flour
¼ tsp of salt
½ tsp baking powder
150g butter
175g good quality dark chocolate
2 eggs
125ml boiling water
400g caster sugar

Scotch Eggs
8-10 Crème Eggs
450g brownie crumbs (broken up, by hand, brownie bits)
3 tbsp buttercream frosting (homemade or store bought)
3-5 digestive biscuit crumbs (blitzed in a food processor)


Brownie Batter
1. Preheat your oven to 350F, 180C (160C fan) or Gas Mark 4. Grease and line a 9×13’ pan with some parchment/greaseproof paper.
2. Sift the coco, flour, salt and baking powder together.
3. In a separate bowl, melt the butter and chocolate together. You can do this in the microwave or over a pot of boiling water on the stove.
4. Add the sugar and the eggs to the melted butter chocolate combination and mix until combined. Add the vanilla, mix.
5. Add the wet mix to the dry mix and pour in the boiling water. Mix until fully combined.
6. Pour the batter into the prepared dish and bake for 25-30 minutes in a preheated oven.
7. Remove the pan from oven, stand on a wire cooling rack and leave the brownies in the baking pan, on the wire rack for at least 30 minutes (ideally longer, if you can wait!)

Scotch Eggs
1. Mix the buttercream and brownie crumbs until sticky and hold together.
2. Remove the crème egg from its foil and cover the shape of the egg with the brownie mix. Toss the whole thing about in the biscuits crumbs and leave on a plate.
3. Repeat until you have exhausted all brownie crumbs.
4. I got 8 covered with mine; you might get more or less depending on how thick your brownie layer is.
5. Allow then to set in the fridge for a few moments. Enjoy!

Blood Orange and Thyme Layer Cake Recipe by Hazel Sheehan Bio Hazel is a self confessed eater of cake for breakfast filled with light-hearted whimsy who likes immerse herself in the sweeter side of life. She is a self taught, hobby baker and frosting fanatic with a passion for everyday baking. She likes to create content that does not cost the earth or requires convoluted know-how or equipment. Indulging in a passion to bake, when she should be doing everything else, Hazel is always dreaming in sugar or of her next cake, bake or make.

Visit Hazel’s blog:

Procrastibaker Procrastibaking Procrastibake
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