Let’s talk brownies! And Lindt’s limited edition LINDOR peppermint cookie milk chocolate truffles! They’re a match made in heaven. Seriously, the peppermint in these truffles give off so much flavour that there’s no need for any peppermint extract. We’re keeping that in the cupboard this week, folks.
I was lucky enough to be sent a couple of bags of these truffles by my friends at Lindt so I could create a recipe with them. It was a week before my surgery so timing was tight, but these brownies are everything I want and more.
Chocolatey brownie with the perfect truffle surprise.
While these truffles are absolutely perfect in these brownies, they’re also so, so, so good just by themselves. There are peppermint cookies in the shell of the truffle, giving them a nice crunch and the filling just melts in your mouth. I feel like I need to go buy some more just to have them on hand.
YUM.
Brownies are already delicious and we’re just over here casually taking them to the next level with the addition of truffles. I mean, the holiday season is the time for all things peppermint and indulging ourselves, right?
I know the holidays are all about cookies, but I really think you should consider adding these brownies to your holiday dessert platter or “cookie” box. They’ll fit right in.
Ingredients
- 3/4 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup (1 stick) unsalted butter
- 4 oz. unsweetened chocolate
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 2 eggs + 1 egg yolk
- 1 tsp. vanilla extract
- 8 Lindt LINDOR Peppermint Cookie Milk Chocolate Truffles, cut in half
Instructions
- Preheat oven to 350°F. Grease an 8" square baking pan and line with parchment paper, letting it hang over the edges. Butter the parchment paper and set aside.
- In a small bowl, whisk together the flour, baking powder and salt; set aside.
- Bring some water to a simmer in a medium saucepan. Place the butter and unsweetened chocolate in a heatproof bowl and put on top of the simmering pan, making sure the bowl doesn't touch the water. Stir occasionally until the butter and chocolate have completely melted. Remove bowl from saucepan and whisk in both sugars. Once combined, whisk in both eggs, the egg yolk and vanilla extract.
- Add flour mixture and fold it into the chocolate mixture using a rubber spatula.
- Pour half of the mixture into prepared pan and place truffle halves in the batter so that when cut, each piece will have a truffle. Pour over the remaining batter and spread to cover, bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before cutting.
