Sharing pan brownie with white chocolate Lindors

Name: Sharing pan brownie with white chocolate Lindors
Yield: Serves 6-8
Cuisine: American recipes
Ingredients: 175g unsalted butter, cubed, plus extra for greasing; 175g dark chocolate, chopped; 250g golden caster sugar; 1 tsp vanilla bean paste; 3 large free-range eggs; 115g plain flour; Pinch fine sea salt; 200g Lindt Lindor white chocolate truffles, 2-3 finely chopped, remainder left whole; You’ll also need…; 23cm skillet pan or heavy-based ovenproof frying pan or shallow casserole, well greased

Easy
November 2018

Easy
November 2018

Serves 6-8
Hands-on time 15 min, Oven time 25 min, plus cooling

A rich and gooey chocolate pan brownie is studded with white chocolate Lindor balls and topped with vanilla ice cream. Puddings don’t come much better than this.

Nutrition: per serving

Calories: 622kcals
Fat: 34.4g (20.4g saturated)
Protein: 8g
Carbohydrates: 69.6g (58.4g sugars)
Fibre: 1.3g
Salt: 0.3g

Nutrition: per serving

Calories: 622kcals
Fat: 34.4g (20.4g saturated)
Protein: 8g
Carbohydrates: 69.6g (58.4g sugars)
Fibre: 1.3g
Salt: 0.3g

For 8

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Ingredients

175g unsalted butter, cubed, plus extra for greasing
175g dark chocolate, chopped
250g golden caster sugar
1 tsp vanilla bean paste
3 large free-range eggs
115g plain flour
Pinch fine sea salt
200g Lindt Lindor white chocolate truffles, 2-3 finely chopped, remainder left whole

You’ll also need…

23cm skillet pan or heavy-based ovenproof frying pan or shallow casserole, well greased

175g unsalted butter, cubed, plus extra for greasing
175g dark chocolate, chopped
250g golden caster sugar
1 tsp vanilla bean paste
3 large free-range eggs
115g plain flour
Pinch fine sea salt
200g Lindt Lindor white chocolate truffles, 2-3 finely chopped, remainder left whole

You’ll also need…

23cm skillet pan or heavy-based ovenproof frying pan or shallow casserole, well greased

Method

Heat the oven to 180°C/160°C fan/gas 4. Melt the butter, chocolate and sugar in a saucepan over a low-medium heat, stirring occasionally, until all the sugar has melted. Take off the heat and set aside to cool.
Once the chocolate and butter mixture has cooled, whisk in the vanilla, then the eggs, one at a time, beating well between additions. Using a large metal spoon, fold in the plain flour and two thirds of the whole Lindor chocolates.
Pour the brownie batter into the prepared pan, then poke the remaining whole Lindor chocolates into the top. Bake for 25 minutes or until the brownie has a crust but the middle is still fudgy and a little gooey. Set aside to cool for 5 minutes.
Scatter over the finely chopped Lindor chocolate, then serve with scoops of ice cream, if you like.

Method

Heat the oven to 180°C/160°C fan/gas 4. Melt the butter, chocolate and sugar in a saucepan over a low-medium heat, stirring occasionally, until all the sugar has melted. Take off the heat and set aside to cool.
Once the chocolate and butter mixture has cooled, whisk in the vanilla, then the eggs, one at a time, beating well between additions. Using a large metal spoon, fold in the plain flour and two thirds of the whole Lindor chocolates.
Pour the brownie batter into the prepared pan, then poke the remaining whole Lindor chocolates into the top. Bake for 25 minutes or until the brownie has a crust but the middle is still fudgy and a little gooey. Set aside to cool for 5 minutes.
Scatter over the finely chopped Lindor chocolate, then serve with scoops of ice cream, if you like.

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