Skip to content

Caramelised white chocolate and poppy seed blondie scotch crème eggs

This delicious brownie scotch egg recipe has been kindly shared by Great British Bake Off semi-finalist Rosie Brandeth-Poynter

This delicious brownie scotch egg recipe has been kindly shared by Great British Bake Off semi-finalist Rosie Brandeth-Poynter.

Ingredients

Makes 8

“If using mini crème eggs, divide the blondie mix into 12 – 15 pieces before wrapping.”

 

  • 250g melted butter
  • 350g soft brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 300g plain flour
  • 1 tsp baking powder
  • 150g white chocolate
  • 1 tsp salt
  • 2 tbsp poppy seeds
  • 8 crème or caramel eggs

Method

Caramelised white chocolate and poppy seed blondie scotch crème eggs
Step 1

Preheat the oven to 120 degrees Celsius fan

Step 2

Caramelize the white chocolate by spreading over a baking tray, stir after 15 minutes and remove from the oven after a further 15 minutes (when slightly browned), stir in the salt and set aside.

Step 3

Turn the oven up to 150 degrees Celsius

Step 4

Add the caramelized chocolate and mix well before combining with the flour and baking powder.

Step 5

Stir in the poppy seeds

Step 6

Transfer the mix to a lined rectangular baking tin (approx. 20 x 30cm) and bake for 30 minutes

Step 7

Set aside to cool

Step 8

Assemble the eggs: Unwrap the crème eggs (or caramel eggs!).  Cut the blondie into eight pieces, place an egg in the middle of each and gently press the mix around the egg until a smooth ball forms, repeat for the others

Rosie Brandeth-Poynter

Many thanks again to Rosie Brandeth-Poynter for sharing this eggcellent recipe!

rosie.jpg