Scotch Egg Brownie
Ingredients
170g unsalted butter, plus extra for the tin
150g dark chocolate, chopped
225g caster sugar
3 eggs
30g cocoa powder
95g plain flour
6 Lindt chocolate balls
6 crushed biscuits Biscoff or digestive
Caramel sauce
Ingredients
250g caster sugar
142ml pot double cream
50g butter
Step 1
Heat the oven to 200C/180C fan/gas 6. Butter a 20cm square tin and line with baking parchment. Melt the butter and chocolate in a large heatproof bowl in 30-second bursts in the microwave until the mixture is smooth and glossy. Alternatively, set the bowl over a pan of simmering water, ensuring the base doesn’t touch the water, and stir until smooth. Leave to cool slightly.
Step 2
Whisk the sugar and eggs together in a bowl using an electric whisk until the mixture has doubled in volume and a ribbon holds for 3 seconds when you lift out the beaters. Scrape the cooled chocolate mixture into the egg mixture, and fold gently until well-combined.
Step 3
Add in the cocoa powder, flour and a pinch of salt. Mix to combine, then fold in milk chocolate, Scrape the batter into the prepared tin and scatter Bake on the middle shelf of the oven for 20 mins until just set with a shiny top and gentle wobble in the middle. Leave to cool completely in the tin.
Step 4
Once cool cut into 4oz square pieces, then wrap each piece around the Lintd chocolate and shape into a ball. Place biscuit crumbs on to a plate and roll brownies in the crumb mixture.
Step 5
Caramel Sauce
Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4 – 5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool slightly.
Step 6
Place the brownie on the plate drizzle with the caramel sauce and decorate with edible flowers and a sprinkle of icing sugar.
CHEFS TIPS.
Always follow the ingredients and cook-ing method, be patient when cooking.
When making the caramel sauce please be careful as syrup is very hot and can burn, once made you can add any liqueur to taste I like Baileys for that Christmas taste.
Planters Café Hurst Green
