While I was doing my final christmas grocery shop I spotted Lindt Strawberries and Cream balls. I knew immediately that I wanted to make brownie with them, then came the challenge of hiding them until after christmas so no one would eat them on me.

Strawberries & Cream Brownies | rachaelsfoodielife.com

I succeeded in fact when my husband saw me cutting them up he asked where I had been hiding them 🙂

Strawberries & Cream Brownies | rachaelsfoodielife.com

The brownies are a mash up of two of my favourite brownies ever!! There a rich and fudgy and studded with chunks of strawberries and cream truffles.

Strawberries & Cream Brownies | rachaelsfoodielife.com

The edges are crispy and slightly chewing which i love and the middle is fudgy which my husband loves.

Strawberries & Cream Brownies | rachaelsfoodielife.com

These brownies are quick to whip up the hardest part is allowing them to fully cool, I like to leave these in the fridge overnight, they taste better the next day.

…And if you cut them when they are not completely cool you will see what the wonderful people at Lindt mean about the melting moment, the strawberries and cream truffle will be very soft and flow out of your brownies.

Please use all of your willpower and leave these in the fridge overnight.

Strawberries & Cream Brownies | rachaelsfoodielife.com

Strawberries and Cream Brownies

Makes: 16

Ingredients

60g butter
55ml olive oil
110g dark chocolate
110g milk chocolate
3/4 cup caster sugar
1/4 cup, packed brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup + 2 tablespoons plain flour
2 tablespoons cocoa powder
1/4 teaspoon salt
125g packet of Lindt Strawberries & Cream
Sea Salt flakes

Method

Place the butter, oil, dark and milk chocolate in a medium saucepan on medium heat, stir constantly until melted and completely smooth. Remove from heat and pour into a large bowl. Allow to cool for 10 minutes.

Preheat the oven to 180c.
Spray a 9 x 9 inch square baking pan and line with baking paper leaving an overhang on all sides.

Whisk the sugars into the cooled chocolate mixture. Add the eggs on at a time, whisking until fully combined with each addition. Whisk in the vanilla.
Gently fold in the flour, cocoa and salt until combined. Add the chopped lindt balls and fold in.

Pour batter into prepared tray and bake for 30-35 minutes or until a skewer inserted into the centre has just a few moist crumbs. Check your brownies after 30 minutes, you don’t want to over cook them.

Allow the brownies to cool completely in the pan, then remove them wrap them in cling wrap and place in the fridge overnight.

Cut the brownies in 16 even pieces and try not to eat them all at once.

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