Yes that’s right another brownie post, but before you think i’ve got brownie mad this one is special! Made with Lindt 70% dark chocolate and packed with Lindor white-choc truffles, these are my Lindt brownies. Irresistably smooth melted truffles that are literally oozing out the sides, surrounded by rich, fudgey brownie. Very indulgent & addictive… these brownies are the perfect naughty treat!
Ingredients (makes 12 brownies)
170g 70% Lindt dark chocolate
225g Caster sugar
150g Unsalted butter (at room temp.)
150g Self-raising flour
2 medium Eggs
200g box White Chocolate Lindor truffles, chopped into halves
Preheat oven to 180°C and grease a 23cm square tin with a little butter.
First, melt your dark chocolate and butter in a glass bowl over a pan of simmering water on a low heat. When completely melted, leave on the side to cool.
In a separate bowl, whisk together the sugar and the eggs. Pour in the melted dark chocolate, sift in the flour and fold the mixture together with a large spoon/spatula until combined and thick.
Finally add in the chopped truffles and fold into the mixture. Transfer to your greased baking tin and bake in the oven for 18 minutes. The top should be starting the crack and a skewer inserted into the middle should come out slightly covered in brownie mixture.*
Leave to COMPLETELY cool and cut into 12 brownies.
* A good brownie is all about how long you bake it for. Brownies should be taken out of the oven when they are a little undone, the reason for this is because as they cool they continue to cook and firm up. If you over-cook your brownies then when they cool they will end up being rock hard. Everyone is different, but for me a successful brownie is slightly firmer on the edges but chewy, gooey and soft in the center.