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To create the scotch egg "meat" break up cooked and cooled (preferably slightly warm to touch but not too hot) chocolate brownie (either a packet mix such as Wow Cake Company or a recipe such as our Triple Chocolate Brownie or Nutella Brownie made from scratch works best) until you get chunky breadcrumbs, you don't want them too fine. Set aside.
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Cream together using a fork the icing sugar and margarine to create buttercream, pour this into the crumbed brownie and mix so all the brownie gets covered in the buttercream.
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Take a creme egg, unwrap and press 1/3 of the brownie mix around the creme egg and roll in your hands to make a ball. Repeat with the other two creme eggs.
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Using a rolling pin hit the flakes to make little chocolate bits, pour from the packet onto a plate and roll each egg in the chocolate until covered. Place the eggs in the fridge to firm up.
These are high calories, a treat for Easter, we do suggest only eating half at time!
