Adult Brownie Scotch Eggs

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…

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Ingredients

Brownies

130g Butter

200g Caster Sugar

3 Eggs

125g Plain Flour

½ tsp Baking Powder

150ml Guinness Extra Foreign Stout

Buttercream

150g Icing Sugar

300g Butter

60ml Baileys

2 tbsp Cocoa Powder plus extra for dusting

 

6 Crème Eggs

 

Method

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.

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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!

ENJOY!

 

(N.B –  remove the alcohol and this is great to make with kids – you can even cover in sprinkles instead of cocoa powder!)

Homemade Brownies – the ultimate treat!

Having a good baking week, marshmallows last week and now brownies!

So with winter seem to be wanting to stick around you can’t go wrong with lots of baking!! I’m sure you’ve just realised I am not good with the cold, and I’m very much a summer baby. I think in a previous life I could have been a bear, they seem to have the right idea of hiding from the winter cold and hibernating until spring. Everyone knows when I think it’s time to hide as the space boots (aka winter, furry, warm boots) come out and the brogues go into hibernation too!

My go to sweet treat is Brownies…the soft gooey, just holding their shape ones! That with a cup of tea is my perfect evening, oh and I guess the boy being there makes it nice too. This is my favourite recipe for brownies; they are versatile so you can add a topping or ingredients in them if you want to jazz them up. They make a great dessert for dinner parties too. Cut them into smaller squares and layer them with cream and berries in a nice glass!

I know a lot of people will see this and go “No real chocolate! These can’t be that good!” but trust me they are. Good quality cocoa powder can work wonders. Don’t use drinking powders as that has additional sugar in which won’t give the same depth as a rich good quality powder.

I did these ones in an 8”x12” Riess enamel tray! Depending how thick/big you want them you can do them in anything from an 8” square tin to 9”x13” just adjust the cooking time – thick ones will take a lot longer!

Ingredients

4 Eggs

450g Caster Sugar

Add to Sugar

150g Plain Flour

2 tsp Vanilla Extract

135g Cocoa Powder

150g Butter

 

Method

Pre heat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4 and line an 8”x12” tin.

Melt the butter and stir into the cocoa until it forms a paste and set aside. Whisk the eggs and sugar until it is pale and ribbons form. Add in the vanilla extract and whisk again. Add the flour and whisk until smooth followed by the cocoa paste.

Bake in the oven for around 30-35 minutes. They should be soft to touch and when a skewer is inserted it won’t come out completely clean as you want them to stay gooey.

Either serve straight away or cold later on. If you decide later on you want them warm, you can wrap individual pieces in cling film and place in the microwave for 30-1 minute, until warm and gooey again.

 

You can top with the following if you fancy it –

Marshmallows – nicely sprinkle over evenly about half way through your baking time

Salted Caramel– swirl and drizzle onto the brownie before baking

Nutella – melt approx. 150g so its thinner and drizzle over the top

Crunch Peanut Butter – 100-150g chopped roasted salted peanuts, mix some into the mixture and sprinkle some on top!