These rich, Gooey, fudgy and Chocolatey Lindt Brownies are very quick and easy to make. Each piece comes with a delicious oozing Lindt Lindor Milk Chocolate Truffle and you can choose whatever flavour you like. My personal favourites are the classic red milk chocolate one or the Mint version.
Homemade Lindt Chocolate Brownies
These homemade brownies are a dream come true.
What makes a good Chocolate Brownie
Using very little flour makes for a brownie that is just set but still very gooey.
Using chocolate and cocoa powder makes for reallllly chocolatey brownies.
And to make a the best brownie, add some extra flavour/texture with chocolate chips, nuts or even your favourite chocolate.
How to make Lindt Brownies
As with any brownie recipe, the first step in always to melt the chocolate and butter together before whisking in eggs. Then just mix in flour and cocoa powder, and lastly plop in the Lindt Chocolates when the batter is in the tray.
Ribbon Stage
When you are mixing the butter and sugar in Brownie recipes or most Cake recipes, it is important that the eggs and sugar are beaten together until they reach ribbon stage. This means that the batter has become thick foamy, very pale, considerably more voluminous (double or tripled in volume) and will fall off into ribbons. Meaning when you lift the whisk from the mixture, the batter should fall off in thick ribbons and these lines will stay on top of the batter, for a few moments before slowly disappearing.
Very Gooey vs Fudgy
You can bake these brownies according to your perfect preferred brownie texture.
Test by sticking a skewer into the middle of the brownie. If there is lots of batter on it, then your brownie will be very gooey (25 minutes). If there is a little batter on it, the brownie will be fudgy and moist (28 minutes) and if it only has crumbs on it, you will have a cakey but moist brownie (31 minutes).
Storage
Brownies keep well for up to 1 week in an airtight container but are best made 1 - 2 days in advance.
Freezer
Brownies freeze well for up to 3 months. Once cool, wrap each brownie individually or the entire tray in 2 layers of cling film and then 2 layers of foil. You can also wrap without the tray by lifting the brownies with the baking paper and wrapping them with the baking paper still attached.
To thaw the brownies, unwrap them and leave to stand at room temperature for 3-4 hours before cutting into squares.
Top tips to make the best Brownies
- Whisking eggs with sugar for at least 5 minutes gives the brownies some lift and makes them fluffier. See note re ribbon stage above.
- Fold in dry ingredients gently so non of that air you just created gets knocked out.
- These brownies are gooey and some people prefer to stick them in the fridge for 1 - 2 hours to make them easier to cut.
- Bake them a little longer if you want cakier brownies.
Another Brownie recipe you will love:
Martha Collison's Biscuit Brownies
More Recipes you may enjoy:
** If you make this recipe, please comment/rate/dm us. We love to hear from you! xx
Lindt Brownies
These rich, Gooey, fudgy and Chocolatey Lindt Brownies are very quick and easy to make. Each piece comes with a delicious oozing Lindt Lindor Milk Chocolate ball and you can choose whatever flavour you like. My personal favourites are the classic red milk chocolate one or the Mint version.
Ingredients
- 185 g Butter
- 185 g Milk or Dark Chocolate Broken into pieces or roughly chopped
- 3 Eggs
- 275 g Caster Sugar
- 70 g Plain Flour
- 30 g Cocoa Powder
- 200 g Chocolate Chips I used Milk
- 200 g Lindt Lindor Milk Chocolate Truffles Carton Use whatever flavour you like
Instructions
-
Preheat your oven to 180C/160C Fan and line a 9″ Square baking tin with baking paper.
-
Melt Butter and Chocolate over a bowl suspended over simmering water. Remove from the heat and set aside to cool.
-
Beat Caster Sugar and Eggs in a stand mixer or with a whisk for at least 5 minutes until pale, fluffy and doubled in size.
-
Fold melted chooclate mixture into the Eggs gently.
-
Fold in Flour and Cocoa Powder. Again do this gently.
-
Fold in the chocolate chips and pour the batter into the tin.
-
Push Lindt Chocolate Truffles into the batter in increments.
-
Bake in the oven for 25-32 minutes depending on your preferred Brownie texture. Once baked, leave to cool in the tin completely.
Recipe Notes
Ribbon Stage
When you are mixing the butter and sugar in Brownie recipes or most Cake recipes, it is important that the eggs and sugar are beaten together until they reach ribbon stage. This means that the batter has become thick foamy, very pale, considerably more voluminous (double or tripled in volume) and will fall off into ribbons. Meaning when you lift the whisk from the mixture, the batter should fall off in thick ribbons and these lines will stay on top of the batter, for a few moments before slowly disappearing.
Very Gooey vs Fudgy
You can bake these brownies according to your perfect preferred brownie texture.
Test by sticking a skewer into the middle of the brownie. If there is lots of batter on it, then your brownie will be very gooey (25 minutes). If there is a little batter on it, the brownie will be fudgy and moist (28 minutes) and if it only has crumbs on it, you will have a cakey but moist brownie (31 minutes).
Storage
Brownies keep well for up to 1 week in an airtight container but are best made 1 - 2 days in advance.
Freezer
Brownies freeze well for up to 3 months. Once cool, wrap each brownie individually or the entire tray in 2 layers of cling film and then 2 layers of foil. You can also wrap without the tray by lifting the brownies with the baking paper and wrapping them with the baking paper still attached.
To thaw the brownies, unwrap them and leave to stand at room temperature for 3-4 hours before cutting into squares.
Top tips to make the best Brownies
- Whisking eggs with sugar for at least 5 minutes gives the brownies some lift and makes them fluffier. See note re ribbon stage above.
- Fold in dry ingredients gently so non of that air you just created gets knocked out.
- These brownies are gooey and some people prefer to stick them in the fridge for 1 - 2 hours to make them easier to cut.
- Bake them a little longer if you want cakier brownies.
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