I have made quite a few different batches of brownies this year, but I have been recently enjoying experimenting with different chocolate bar flavours. My brother in law asked me to bake something for his wife's birthday this year (what a good husband!), so after establishing that her favourite chocolate treat is Lindt Milk Chocolate truffles, I decided to look into a bake to encompass this delicious Swiss confectionary!
Usually when I am finding a new recipe to try, I take a good scroll through Pinterest. I find a lot of the recipes on there are American, so it can get confusing converting the measurements, but after a bit of digging around, you can usually find a good one to try. I actually found this recipe from a UK blog called: http://maverickbaking.com, which I would definitely recommend checking out. Blog recipe posts from home bakers tend to be well tested, modern and not too complicated, so I am a big fan of using them over traditional recipe books.
The best thing about this recipe is that it uses Lindt Milk & Dark chocolate in the mixture as well as the Lindt Milk chocolate truffles - 3 times the chocolatey excellence!!!!
This recipe follows the usual standard brownie making process of melting, whisking and combining. The process of using both dark and milk chocolate in the batter means that the brownie is fudgey, but not too rich. I adjusted the recipe to include less Lindt truffles as I felt you only need 1 per square of brownie (and I like my squares big!). They do ooose gooey chocolatey-ness when you bite into them! As the brownie batter is quite thick, the truffles sit well in the mixture - you only need to press them in lightly.
I took the brownies out at 45 minutes and let them cool in the tin for a few hours. It is always so hard to know when to take them out of the oven, but I am trying to get braver and not leave them in too long. You want the brownies to have a slight wobble as you remove them and they will harden up as they cool in the tin and you can always pop them in the fridge for an hour to two to set before cutting.
Recipe
Ingredients
150g dark Lindt chocolate
100g milk Lindt chocolate
220g butter (unsalted)
65g flour
60g cocoa powder
250g caster sugar
3 large eggs
1 tsp vanilla extract
Pinch of salt
9 Lindt truffles
Instructions
Preheat your oven - 160°C / 140°C fan / 325°F / gas mark 3.
Grease and line tin 20x20cm (8x8in) tin.
Chop up your butter and dark/milk chocolate and melt together gently in a heatproof bowl over a pan of simmering water until smooth. Allow to cool.
Weigh your flour and cocoa powder into a small bowl.
In a large bowl, whisk together the eggs, sugar, vanilla and salt until just combined.
Once melted, pour the butter/chocolate mixture into the bowl of egg mixture and whisk to incorporate.
Tip in the flour and cocoa mixture and gently fold together with a spoon or spatula until just combined. Be careful not to overmix.
Pour the brownie batter into the prepared tin.
Stud the top with equal rows of Lindt Lindor truffles.
Bake for 45-55 minutes - until the brownies are no longer wobbly when the tray is shaken, and they have a nice shiny crackled top. Cool in the tin. Slice into 9 squares.
These brownies can be stored in an airtight container for up to 5 days.
If you would like to put your feet up and order these brownies to be freshly baked and delivered to your door, contact me on Sarah.tallon@outlook.com. 6 Lindt chocolate truffle brownies will come in a beautiful box.
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