Many things led to this recipe! I’ve lived in Dublin now for 7 months (SEVEN! Wow, time has flown by!) and I realised I hadn’t cooked or baked with Guinness. This is poor on my side, one: I live in the home of Guinness and two: The Boy works for them, which has meant we have a lot of Guinness in the house! Plus Easter is just around the corner so we all need a good themed Easter recipe in our lives. Also, why should kids get all the chocolatey goodness…
200g Caster Sugar
125g Plain Flour
½ tsp Baking Powder
150ml Guinness Extra Foreign Stout
150g Icing Sugar
2 tbsp Cocoa Powder plus extra for dusting
6 Crème Eggs
Pre heat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4 and line a 25x19cm tin.
Melt the butter in a medium sized bowl and stir into the cocoa until it forms a paste. Slowly add 100ml of Guinness, it will foam! Slowly mix together, this is why you need that medium sized bowl! Set aside.
In another bowl, whisk the eggs and sugar until nice and pale. Add the flour and baking powder and fold together until smooth. Repeat with the cocoa powder and remaining Guinness.
Bake in the oven for around 20-25 minutes. They should be soft to touch but baked all the way through, insert a skewer to check they are done. Set aside, and leave to completely cool.
Whisk together the icing sugar, butter and baileys until light and fluffy. Take about a third of the buttercream and place in another bowl. Add the Cocoa Powder and whisk until smooth to make your cocoa buttercream for the outside of the scotch eggs.
If you have a food processor, place the brownie in and pulse until they look like breadcrumbs. If you don’t, don’t worry! Break up the brownies into small ish chunks, using your electric whisk, on the lowest setting whisk until they break up and again look like breadcrumbs.
Mix the brownie breadcrumbs with Baileys buttercream! Using your hands separate the mixture into 6 balls, approx. 135g each. In your hand, flatten one of the balls, place the crème egg in the middle and fold the brownie mixture around the egg. Squeeze together until you have a smooth ball. Repeat with the other crème eggs.
In a bowl add some cocoa powder ready to cover the scotch eggs
Now it gets messy…
One at a time – using a palate knife, cover the ball in the cocoa buttercream. Place in the bowl of cocoa powder and light roll around until they are completely covered. Repeat until you’ve finished all six!
(N.B – remove the alcohol and this is great to make with kids – you can even cover in sprinkles instead of cocoa powder!)