These brownies are the best gift for a lockdown birthday, as they (unlike a cake) are easily sent in the in the post or dropped on a doorstep without spoiling. Plus they are obviously failsafe delicious and such a crowdpleaser for all fellow chocoholics.
I've made them a bit special by adding Lindor mint chocolate truffles, they melt a little when you bite into them and always take people by surprise!
These are gooey, fudgy and chewy! Aka. The perfect textured brownie in my opinion.
Don't worry if you don't have lindors! Just use up any chocolate truffles or Christmas candy you have lying around - Kinder Bueno, Quality Streets, Celebrations.... the list could go on...
Makes 15-20 brownies
350g dark cooking chocolate
250g salted butter
1 egg yolk
250g dark brown muscovado sugar
85g rice flour
1tsp baking powder
1tbl vanilla essence
1 box of lindor truffles (or anything similar)
Preheat the oven to 180°C/gas mark 4/ 350°F
Grease and line a 30x20cm baking tin with baking parchment
Over a bain marie, gently melt the chocolate (broken up into pieces) with the butter in a glass bowl, be careful not to overheat, and ensure that the bottom of the glass bowl does not touch the water on the hob
Whisk the eggs until pale, thick and glossy and then whisk in the sugar and vanilla essence - the mixture should be really nice and thickened at this point
Whisk in the melted chocolate
Sift in the flour and baking powder and mix with a spatula or wooden spoon
Sprinkle in your flaky salt
Unwrap your truffles
Pour brownie mix into the prepared baking tin and pop your truffles in the mixture - do not submerge them in the mixture fully and ensure they are evenly spaced
Bake in the oven for around 28mins, this will depend on your oven and how gooey you like them - ie. if you prefer a firmer brownie, bake for around 32 mins!
Remove from oven and leave to cool completely for a good few hours before attempting to cut
Dust with icing sugar before serving