Sharing pan brownie with white chocolate Lindors
- November 2018
- Serves 6-8
- Hands-on time 15 min, Oven time 25 min, plus cooling
A rich and gooey chocolate one-pan brownie is studded with white chocolate Lindor balls and topped with vanilla ice cream. Puddings don’t come much better than this.
We’ve also got a giant one-pan cookie recipe to share (or not…).
- 34.4g (20.4g saturated)
- 69.6g (58.4g sugars)
- 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
- 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.
Watch this divine pud come together in our video below…
Rate & review
Or, how about...?
Coconut macaroon brownies
Izy Hossack’s coconut macaroon brownies are a breeze to make and the perfect combination of...
More food for thought...
Subscribe to our magazine
Subscribe to delicious. magazine for HALF PRICESubscribe
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...