30 minutes
12 people
For a new take on the classic brownie, we've added creamy LINDOR truffles in mouth-watering caramel.
Ingredients
- 1¼ cups (300 mL) all-purpose flour
- ¼ cup (60 mL) cocoa powder
- Pinch of salt
- 1½ bars (100 g each) Lindt SWISS CLASSIC Milk Chocolate, chopped
- ½ cup (125 mL) unsalted butter
- 3 eggs
- ¾ cup (175 mL) granulated sugar
- 1 tsp (5 mL) vanilla extract
- 10 LINDOR Caramel Truffles
Method
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Heat oven to 350°F (180°C). Lightly grease 8-inch (2 L) square cake pan with cooking spray.
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Sift flour, cocoa powder and salt into bowl; set aside.
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In double boiler over medium-low heat, melt chocolate and butter, stirring, until mixture is smooth and shiny. (Or melt chocolate and butter in microwave in large microwave-safe bowl on medium heat in 30-second intervals, stirring after each interval, until smooth and shiny.) Set aside.
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In large bowl, whisk eggs with sugar and vanilla until frothy. Stir in flour and melted chocolate mixture. Fold in LINDOR Truffles. Scrape batter into prepared pan; distribute Lindor Truffles evenly.
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Bake for 30 to 35 minutes or until tester inserted in centre comes out clean. Let cool slightly; cut into 12 squares. Serve warm.