- Preheat the oven to 170 fan and line an 8×10 inch brownie tin. Melt the butter together with the chocolate in a heat proof bowl over a pan of simmering water.
- Tip the sugar, flour, coco powder and a small pinch of salt to a mixing bowl and stir together. Add the melted chocolate and mix until combined. Crack in the eggs and mix until smooth.
- Tip the brownie batter into the cake tin and smooth out. Dot the Lindor chocolates over the top and pop the brownies into the oven. Cook for 25-30 minutes until the side are just pulling away. You want a skewer to come out with some batter still on it from the middle so they will be nice and fudgy.
- Leave to cool for 20 minutes and then put into the fridge to cool for 4 hours or overnight. Cut into 12 and then leave, if you can bare it, for another 12 hours to come to room temperature. This way they are squidgy beyond anything you have ever tasted before. Enjoy.
200g dark chocolate
300g golden caster sugar
200g plain flour
2 tbsp coco powder
12 Lindor chocolates – I used salted caramel