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Well this is a ridiculous recipe if ever I saw one. I mean, who would ever have left over Lindt Lindor balls hanging around uneaten?
But, first things first, last week was another fantastic Festive Food Friday linky on the blog.
Some of my favourites from last week were Olive, Tomato and Herb Christmas Tree Bread from Tales from the Kitchen Shed, White Chocolate Cranberry Fudge from Misplaced Brit, Baked Camembert with Chilli Jam and Rosemary by De Tout Coeur Limousin and Rudolph Cake Pops by A Strong Coffee.
I have a bit of a all or nothing nature you know. (I can hear my friends snorting at the word ‘bit’..) This means that for 11 months of the year I am unable to have Lindor balls in the house. I. Cannot. Resist. Them. That melting centre that somehow feels colder than the rest. I’m not sure why, but they feel very festive to me. Perhaps it’s the red packaging or the fact that Christmas is my self made opportunity to fully indulge in them.
So, what could be better than eating a box of these with a cup of tea in front of the fire? Eating them encased in a chocolate brownie of course. The balls turn into a rich, gooey, dense truffled centre. These are about as rich as any treat could be, but hey, it’s Christmas!
Lindt Lindor Festive Brownies
- The night before you start, freeze your truffles in their wrappers.
- The day you want to bake, pre-heat the oven to 180C.
- Line 2, 25cm x 25cm tins with baking paper.
- Melt the chocolates, butter and sugar together over a low heat.
- Once they are melted, remove from the heat and leave to cool for 5 or 10 minutes.
- Beat in each egg, one by one.
- Stir in the flour.
- Put enough of the batter in each of the tins to cover the base. (Probably about a quarter of the whole mixture into each of them.)
- Pop 9 unwrapped truffles in each tray, spacing them evenly so you get a truffle in each bite.
- Share the rest of the batter out between the two tins to cover the truffles.
- Smooth out with a spatula (there will still be bit lumps where the truffles are, but just make sure they are covered with batter so they don't melt too quickly in the oven).
- Bake for about 20 minutes. A skewer should come out only just clean. You could test at 17 minutes and again at 20 minutes just in case.
- As always, remember that depending on your oven it could take up to 10 minutes longer, but please please try not to overcook them. Brownies are always better under-done than over.
- Wait until totally cold (sorry, a pain I know) before cutting and eating.
Nutrition information is automatically calculated, so should only be used as an approximation.
So! Fancy showing me what festive food love you’re feeling this week? Here’s how it works:
- Tag any festive food or drink photos with #festivefoodfriday.
- Each week I’ll pick the most mouthwatering/funny/calorific and repost them.
- You can follow me @tamingtwins. Please say hello!
- Please add the badge below to your post. (I’ll be super grateful.)
- Link up your festive season food or drink posts using the widget below. They can be recipes, round ups, drinks, meals out, anything that’s inspiring to festive food lovers.
- You can add up to 3 posts each week if you’d like.
- I will pin all of the posts added to my Pinterest board, which has over 70,000 followers.
- The linky will be open until Wednesday the following week.
- Please visit and comment on at least 2 of the other posts that have linked up, per post that you add. Spread that Christmas cheer!
- If you follow me on Twitter and tweet a link mentioning @tamingtwins and #festivefoodfridays, I will RT them.
- Each week I will write a round up, linking to some of my favourite posts from the week before.
- Please spread the word, the more the merrier!
Can’t wait to see what festive makes and bakes you have in store this week! Don’t forget to share on Instagram too by using #festivefoodfriday.