Lindt Lindor Brownies

Fudgy brownies filled with an assortment of white, milk and hazelnut chocolate truffles, these Lindt Lindor Brownies are truly irresistible!

Lindt Lindor Brownies

Reasons to love these Lindt Lindor Brownies

  • Ease. You can prep and bake these brownies in under 30 mins, they couldn’t be easier to make. They will take a little time to set up and cool down, but trust me, it’s worth the wait.
  • Texture. Creamy, melt in the mouth Lindor truffles encased in a dense, fudgy brownie. Such heavenly textures!
  • Flavour. These brownies are unapologetically rich and chocolatey. Just how they should be.
Lindt Lindor Brownies

What is your go-to chocolate at Christmas?

For me it has to be Lindt Lindor truffles.

Maybe it’s the Christmassy red wrapper or the fact that every year there is a huge bowl filled to the brim with Lindor truffles in the lounge (which we always manage to finish 😉). They are just SO irresistible. Is it the creamy chocolate flavour? Or, the smooth melting filling?

All I know is that I am Lindor obsessed the moment it turns December 1st, and that filling brownies with these truffles is a no-brainer!

Lindt Lindor Brownies

More brownie recipes you’ll love


Lindt Lindor Brownies (makes 12)

Ingredients

150g unsalted butter
150g 70% dark chocolate
2 large eggs, at room temperature
220g caster sugar
150g self-raising flour
200g Assorted Lindt Lindor truffles
50g milk chocolate
Christmas sprinkles

Method

  1. Preheat the oven to 180°C. Line an 8inch/20cm square baking tin with greaseproof paper.
  2. In a microwave-safe bowl break up the dark chocolate and add the butter. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside.
  3. In a separate bowl, whisk the eggs and sugar together for a minute until they’re pale in colour and frothy.
  4. Add the melted chocolate mixture and flour and fold together until combined. 
  5. Now add the Lindt Truffles and fold into the mixture.
  6. Transfer the mixture to the baking tin, spreading it out into an even layer.
  7. Bake for 17-20 minutes until the top is no longer shiny and the edges have started to crack.
  8. Leave the brownies to cool completely in the baking tin for at least 4 hours, or overnight for best results. If you’re short on time, you can speed this up by putting the brownies in the fridge for an hour.
  9. Melt the milk chocolate and drizzle it on top of the brownies. Scatter the Christmas sprinkles on top.
  10. Carefully lift the brownies out of the baking tin. Slice the brownies into 12, serve and enjoy!

Your Lindt Lindor Brownies will keep at room temperature, in an air tight container, for up to 4 days.

Caramel Stuffed Boo Brownies

Get creative with these deliciously spooky Caramel Stuffed Boo Brownies! They’re fudgy in texture, rich in flavour and topped with the cutest white chocolate marshmallow ghosts.

Caramel Stuffed Boo Brownies

My top tips for making Caramel Stuffed Boo Brownies

Here are a few tips to make sure your brownies turn out perfectly:

Homemade caramel sauce requires patience. Making homemade caramel can be a little tricky.

Use the right-sized baking tin. This recipe calls for an 8x8inch / 20x20cm square baking tin. Before you start, measure your baking tin and check that it is the same size. If you find that the baking tin you are using is smaller or bigger than 8x8inches, you will need to adjust the baking time accordingly. Smaller tin = increase baking time by 2-3 minutes. Bigger tin = decrease baking time by 2-3 minutes.

Brownies are best under-baked. Brownies will continue to cook and firm up as they cool down, so it’s always best to take them out the oven slightly under-baked. In my oven, I always bake brownies for 17 minutes at 180°C. I know they’re done when the top is no longer shiny, the edges have started to crack, and if I gently shake the baking tin, the brownies will wobble a little underneath.

Caramel Stuffed Boo Brownies

How to make white chocolate marshmallow ghosts

As well as looking super cute, the white chocolate ghosts are also super quick and easy to make!

Step 1. Place a large white marshmallow on top of the brownie.

Step 2. Use a teaspoon to coat the marshmallow in melted white chocolate. I used about 2 teaspoons per marshmallow.

Step 3. Pop in the fridge for 5 minutes to set

Step 4. Use a writing icing pen to draw two dots for the eyes and an oval for the mouth. I used Cake Decor’s Milk Choco Writer pen.

It’s as simple as that!

More Halloween recipes you’ll love


Caramel Stuffed Boo Brownies (makes 12)

Ingredients


For the brownies:
150g unsalted butter
150g 70% dark chocolate
2 large eggs, at room temperature
220g caster sugar
150g self-raising flour

For the caramel sauce:
100g granulated sugar
40g unsalted butter, soft at room temp and cut into chunks
100g heavy cream, room temp

For the white chocolate ghosts:
12 large white marshmallows
100g white chocolate
Chocolate writing icing – I used Cake Decor’s Milk Choco Writer pen.

Method

Start by making caramel sauce
  1. Heat the granulated sugar in a medium-sized saucepan over medium heat until the sugar has completely melted and turned into a thick golden-coloured liquid. Occasionally stir the sugar with a spatula to prevent it from burning on the bottom. You’ll need to be patient as this can take 10-15 minutes.
  2. Once you have a golden-coloured liquid with no lumps of sugar, remove the saucepan from the heat and stir in the butter. The mixture will bubble up so be careful.
  3. Now pour in the cream and stir through until fully combined.
  4. Pour into a bowl and place in the fridge to thicken and cool.
Now make the brownie mixture
  1. Preheat the oven to 180°C and line an 8inch/20cm square baking tin with greaseproof paper.
  2. In a microwave-safe bowl break up the dark chocolate and add the butter. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside.
  3. In a separate bowl, whisk the eggs and sugar together for a minute until pale in colour and foamy.
  4. Add the melted chocolate and flour and fold everything together until you have a thick chocolate mixture. 
Layer the brownies and bake
  1. Spoon half of the brownie mixture into the baking tin, spreading it out into an even layer.
  2. Take the caramel out of the fridge and pour this on top.
  3. Spoon the remaining brownie mixture over the caramel and gently spread it out to conceal the caramel.
  4. Bake for 17-20 minutes until the top is no longer shiny and the edges have started to crack.
  5. Leave to cool completely in the baking tin for at least 4 hours, or overnight for best results. If you’re short on time, you can speed this up by putting the brownies in the fridge for an hour.
Time to decorate
  1. Lift the brownies out of the tin using the greaseproof paper. Use a large knife to slice them into 12.
  2. Melt the white chocolate in the microwave in 30-second blasts, mixing after each, until completely smooth.
  3. Place a large white marshmallow on top of each brownie.
  4. Use a teaspoon to coat the marshmallows in melted white chocolate. Place in the fridge to set for 5 minutes.
  5. Use the writing icing to draw two dots for the eyes and an oval for the mouth, on each marshmallow to make the ghost face.

Your Caramel Stuffed Boo Brownies will keep at room temperature, in an airtight container, for you to 3 days.

Kinder Bueno Brownies

Rich in flavour and fudgy in texture, these double chocolate Kinder Bueno brownies are indulgent, delicious and definitely a must-bake!

Kinder brownies have been on my baking list for a veryyyy long time, so I’m excited to finally share this recipe with you. I was torn between using Kinder Bueno’s (they’re the crispy on the outside cream-filled chocolate bars) or the classic Kinder Chocolate, so in the end, I decided to use both! And if that wasn’t enough, I used a mix of Milk and White chocolate Bueno bars…I know crazy right 😉

The recipe is super easy and the brownies can be prepped and baked in less than an hour. I’ve found that the Bueno bars will burn really easily in the oven if they are placed on top, so it’s best to fold them into the mixture. Finish the brownies with a simple white chocolate drizzle, before slicing up and tucking in.

Kinder Bueno Brownies

Top tips for baking Kinder Bueno brownies

The texture of brownies can be difficult to get right and it has personally led to a lot of failed attempts in the past. A dry, cakey brownie is just so disappointing! So here are my top three tips to make sure your Kinder Bueno brownies turn out perfectly.

  1. Whisk the eggs and sugar really well. This will give the brownies that lovely crispy, crackly top and a gooey middle.
  2. Once you’ve added the flour be careful not to over mix. You don’t want to add too much air into the mixture, so just gently fold in the flour in a figure of eight motion until combined.
  3. Brownies are best under-baked. Brownies will continue to cook and firm up as they cool down, so it’s always best to take them out the oven slightly under-baked. In my oven, I always bake brownies for 17 minutes at 180°C. I know that they’re done when the top is no longer shiny, the edges have started to crack and if I gently shake the baking tin, the brownies will wobble a little underneath.

More brownie recipes you’ll love


Kinder Bueno Brownies recipe (makes 12)

Ingredients

150g unsalted butter, roughly chopped into chunks
170g 70% dark chocolate, broken into pieces
2 large eggs, at room temperature
220g caster sugar
150g self-raising flour
2 x Kinder Bueno Milk + 2 x Kinder Bueno White
4 x Kinder Chocolate Bar (roughly 100g)
20g white chocolate

Method

  1. Preheat the oven to 180°C. Line an 8inch/20cm square baking tin with greaseproof paper. Set aside.
  2. Place the dark chocolate and unsalted butter in a microwave-safe bowl. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside.
  3. In a separate bowl, whisk the eggs and sugar for a minute until pale in colour and frothy.
  4. Pour the melted chocolate and butter mixture into the whisked eggs. Add the flour as well and fold the mixture together until fully combined.
  5. Using your hands, break up the Kinder Bueno and Kinder Chocolate bars into the mixture, and fold everything together.
  6. Transfer the mixture to the baking tin and spread out into an even layer.
  7. Bake for 17-20 minutes* until the top is no longer shiny and the edges have started to crack.
  8. Leave to cool completely for at least 4 hours or overnight for best results. You can speed this up by putting them in the fridge to set for an hour. This will make cutting them easier and make the brownies even more fudgier.
  9. Melt the white chocolate in the microwave for 20-30 seconds until smooth. Use a teaspoon to drizzle over the brownies.
  10. Slice into 12 and serve.

Your Kinder Bueno Brownies will keep at room temperature, in an airtight container, for up to 4 days.

*Even if you’re unsure if your brownies are ready, I would always suggest taking them out as they will continue to cook as they cool.

Salted Caramel Pecan Brownies

Gooey brownies filled with crunchy pecans, drizzled with salted caramel and finished with a sprinkle of sea salt – if heaven was a dessert these salted caramel pecan brownies would be it!

Salted Caramel Pecan Brownies

Why Salted Caramel Pecan Brownies are a must-bake

  • This no-fuss recipe is made even easier using ready-made Carnation Caramel.
  • Every bite is the perfect combo of sweet, salty, gooey and crunchy.
  • They’re a real crowd pleaser and perfect to share with friends and family.
  • You can also serve them warm with ice-cream for a decadent dinner party dessert.
Drizzling caramel on brownies

Recipe success tips

  • Use good quality ingredients. I also use Lindt 70% dark chocolate as it isn’t overly sweet, and for the eggs, I always use Clarence Court Burford Browns eggs as the yolks add extra richness.
  • Use an 8x8inch square baking tin. The baking time is based on using this specific size. If you’re using a large baking tin, decrease the baking time by a couple of minutes, or if it’s smaller, increase the baking time.
  • Be careful not to over-bake the brownies. Brownies will continue to cook as they cool down so I always say “if in doubt, take them out”. They’re done when the top is no longer shiny and small cracks have started to show around the edge.
  • Leave them to cool completely before slicing. This is so so important. The brownies need time to set and turn fudgy. If you cut them whilst they are still warm they will fall about and be too gooey.

I’ve also made a Top Tips For Baking Brownies video to help you:

Salted Caramel Pecan Brownies

More brownie recipes you’ll love


Salted Caramel Pecan Brownies recipe (makes 12 large / 16 small)

Ingredients

150g unsalted butter
150g 70% dark chocolate
2 large eggs, at room temperature
220g caster sugar
150g self-raising flour
100g pecans, roughly chopped
4 teaspoons Carnation Caramel
Sea salt flakes

Method

  1. Preheat the oven to 180°C. Line an 8inch/20cm square baking tin with greaseproof paper.
  2. In a microwave-safe bowl break up the dark chocolate and add the butter. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside.
  3. In a separate bowl, whisk the eggs and sugar together for a minute until they’re pale in colour and frothy.
  4. Add the melted chocolate mixture, flour and half of the chopped pecans to the bowl. Fold everything together until you have a thick chocolate mixture. 
  5. Transfer the mixture to the baking tin, spreading it out into an even layer. Scatter the remaining chopped pecans on top.
  6. Bake for 17-20 minutes until the top is no longer shiny and the edges have started to crack.
  7. Leave to cool completely in the baking tin for at least 4 hours, or overnight for best results. If you’re short on time, you can speed this up by putting the brownies in the fridge for an hour.
  8. Carefully lift the brownies out of the baking tin. Open the tin of Carnation Caramel and give it a good stir. Use a spoon to drizzle it over the brownies and sprinkle a pinch of sea salt flakes on top.
  9. Slice into 12 or 16 brownies and serve.

Your salted caramel pecan brownies will keep in the fridge, in an airtight container, for up to 3 days.

M&M Brownies

I was in the supermarket, obviously in the chocolate aisle, and something caught my eye….Limited edition M&M Crunchy Caramels. Wait what are these!? Then it dawned on me that i’ve never made M&M brownies before. So here we have a new recipe.

M&M brownies with a perfectly crisp crackly top, gooey in the middle and chewy and fudgy on the outside. The brownies use a mix of three different types of M&Ms, Crunchy Caramel’s, Crispy’s, and the classic Chocolate – because if you’re going to do it, at least do it properly.

4C5C8686-1ECC-4BD6-8A04-676ADE83DC53
D990EECC-0FAE-47C8-A4A6-0A046733434E

Ingredients

150g self-raising flour
150g unsalted butter
225g light brown muscovado sugar or caster sugar
2 large eggs
170g 70% dark chocolate, chopped
3 pouches of M&Ms (I chose Caramel Crunch, Crispy and Chocolate)

Method

Preheat the oven to 180°C. Grease a 9 inch square baking tin or line with greaseproof paper.

Chop the dark chocolate and add it to a microwave-safe bowl along with the butter. Melt in the microwave in 30 second increments, mixing after each, until completely smooth. Set aside.

In a separate bowl, whisk the eggs and sugar until pale in colour and frothy. Pour in the melted chocolate, add the flour and fold everything together in a figure of eight motion until you have a thick mixture. Add the M&Ms (saving a few to decorate) and fold everything together.

Transfer the mixture into the baking tin and spread it out into an even layer. Scatter the remaining M&Ms over the top and lightly push them into the mixture.

Bake for 17-20 minutes* until the top is no longer shiny and the edges have started to crack. Leave to cool completely before cutting into 12.

If you have the time, leave the brownies for a few hours or overnight in the fridge to firm up. This will make cutting them easier and also makes the brownies even more fudgy.

*Even if you’re unsure if your brownies are ready, I would always suggest taking them out as they will continue to cook as they cool. With brownies its always better to be undercooked than overcooked. No-one liked a dry, crumbly brownie.