9 - 12 people
- 200 g unsalted butter
- 200 g Lindt EXCELLENCE 70% Cocoa Chocolate, finely chopped
- 275 g light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 90 g plain flour
- 40 g cocoa powder
- 35 g ground almonds
- 75 g Lindt EXCELLENCE 85% Dark Chocolate, chopped
- 50 g Lindt EXCELLENCE 65% Cocoa Milk Chocolate, chopped
- To Decorate:
- 100 g Lindt EXCELLENCE Extra Creamy Milk Chocolate, finely chopped (optional)
Preheat the oven to 180°C/160 Fan/Gas 4. Grease and line a 20cm / 8in square tin with grease-proof paper.
Put the diced butter and chopped 70% Cocoa Dark Chocolate into a medium heat-proof bowl. Set over the pan of barely simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat). Melt the butter and chocolate, stirring often (alternatively, pop into a microwave-safe bowl and melt in 30 second bursts, stirring between each), until smooth. Set aside to cool to room temperature.
Whisk together the eggs, sugar and vanilla extract until light and fluffy.
Fold into the melted chocolate mix, followed by the flour, cocoa powder and ground almonds. Mix until you have a smooth batter.
Stir in the chopped Lindt EXCELLENCE 85% Cocoa Dark Chocolate until evenly distributed throughout the mix.
Carefully pour into the prepared tin. Sprinkle over the EXCELLENCE 65% Cocoa Milk Chocolate. Bake for 30 to 35 minutes until the top is firm but there is a slight wobble in the centre. Leave to cool before removing from the tin.
For a final flourish (if using), put the Lindt EXCELLENCE Extra Creamy into a heat-proof bowl set over a pan of barely simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat). Stir until smooth and glossy. Drizzle over the brownies and leave to cool completely before slicing.