Make these Scotch crème eggs then check out our crème egg cupcakes and crème egg brownies.


  • 300g ready-made chocolate brownies
  • 6 Cadbury Creme Eggs
  • 1 tub sprinkles, to coat (we used Waitrose Bronze Crunch Pieces)


  • 3 tbsp butter, soft
  • 6 tbsp icing sugar
  • 1 tbsp cocoa powder


  • STEP 1

    Break up the brownies into a bowl and check to see if you need to add buttercream (see cook’s notes, below). If you do, beat the buttercream ingredients together then gradually add enough to the brownies to make them mouldable.

  • STEP 2

    Take 1/6 of the mix and mould it into a flat circle. Put a creme egg in the middle and press and shape the brownie mix around it so you have an even layer. Try to get the mix as close as possible to the shape of the egg. Repeat with the other eggs then chill for 30 minutes in the fridge.

  • STEP 3

    Pour the sprinkles onto a plate. Dampen your hands then take out 1 egg at time and roll it in your hands to make the outside a little tacky. Roll in the sprinkles to coat so it looks like breadcrumbs. Repeat with the remaining 5 eggs. Chill until needed.

We based the outer layer of these on cake pops, which are basically cake squished-up with buttercream until it becomes mouldable. During testing, we found that some brownies are squidgier than others and don’t need the addition of buttercream, so just add enough to make your mix malleable if you need to.

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