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The night before you start, freeze your truffles in their wrappers.
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The day you want to bake, pre-heat the oven to 180C.
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Line 2, 25cm x 25cm tins with baking paper.
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Melt the chocolates, butter and sugar together over a low heat.
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Once they are melted, remove from the heat and leave to cool for 5 or 10 minutes.
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Beat in each egg, one by one.
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Stir in the flour.
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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.)
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Pop 9 unwrapped truffles in each tray, spacing them evenly so you get a truffle in each bite.
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Share the rest of the batter out between the two tins to cover the truffles.
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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).
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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.
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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.
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Wait until totally cold (sorry, a pain I know) before cutting and eating.