The Lindt Lindor Easter Egg is luxuriously presented with its red bow and golden foil and accompanied by eight of the gorgeous little Lindor eggs (RRP £10.29). The famous Lindt Gold Bunnies (£2.99) with their golden bells tied around their necks are simply synonymous with Easter and a perfect treat for the kids (to keep them away from my egg!!) Lindt chocolate is very creamy and smooth and my children love it.
We were challenged to come up with a recipe using Lindt chocolate, so if there is any left after Easter it can be used as an ingredient for baking up something delicious in the kitchen. Ably assisted by Ella, we came up with this recipe for Lindor Brownies!
185g unsalted butter
185g dark chocolate
85g plain flour
40g cocoa powder
4 Lindor eggs chopped
50g of chopped pecan nuts
3 large free range eggs
275g golden caster sugar
- Put butter into a bowl with dark chocolate cut into small pieces. Microwave for about 2 minutes on High. Leave the melted mixture to cool.
- Meanwhile pre-heat the oven to gas mark 4 or 180 degrees, and prepare a 20cm square silicone tin.
- Break the large free range eggs into bowl with golden caster sugar. With an electric mixer, whisk until very thick and creamy.
- Pour the cooled chocolate mixture into the sugar/egg mix, then gently fold together.
- Sieve in the cocoa and flour and gently fold in. Then fold in the Lindor chunks and chopped nuts.
- Pour the mixture into the prepared tin.
- Put in the oven for 25 minutes until the brownie has a papery top and doesn't wobble when gentle shaken.
- Leave to cool and then cut into squares. Enjoy :)
The finished brownie was moist, sticky, chocolatey, rich and melted in the mouth, just like a good brownie should! Its success has made me keen to experiment with different confectionery items to add a twist to this family favourite.
See all the Lindt products and buy them online at www.lindt-shop.co.uk
I was supplied with the chocolate for this recipe.