Lindor Chocolate Brownie Bombs

by Barry Lewis


225g Plain flour

Pinch salt

½ tsp baking powder

90ml vegetable oil

60g butter, melted

150g caster sugar

60g cocoa powder

1 large egg

1tbsp vanilla extract

10 lindor chocolate truffles (flavour of your choice!)

To serve:

Icing sugar (optional though!)

Self saucing chocolate brownies encasing a Lindor chocolate truffle?! Yes please! I’d been sent this recipe to try a couple of times and was actually a little cautious about making it, even whilst making them they were thick and almost dough like, but once baked the perfect combination of the melted gooey chocolate truffle inside the crispy brownie shell, creates a gooey just baked brownie vibe and are just absolutely incredible – warm or cold, give them a go!

How to make Lindor Chocolate Brownie Bombs

Alright first up line a baking tray with parchment or a baking mat! In a bowl whisk together the salt, baking powder and flour until combined. In a separate bowl add the butter, oil, sugar and cocoa powder, vanilla and egg whisking again until merged together and consistent in colour.

Sift the flour mixture into the wet mixture and fold through with a spatula to combine and first but I find it best to start shaping it with clean hands as it does firm up quite quickly!

With clean hands get a handful of dough and flatten it on a board into a disc, place a truffle in the centre then gather up the brownie dough and fully encase the truffle in the brownie mix, make sure there are no gaps and press together to make it a smooth ball shape, about the size of a golf ball, repeat with the dough, you should end up with ten bombs ideally, just make sure they are all covered fully and crack free.

Bake in a pre-heated oven at 170fan/190c/375f or equivalent for 10 minutes, the balls will flatten slightly, some may leak but don’t worry they still have a lot of chocolate in them! Just bake until the outside edge is firmed and has a crust, ten mins should do it, but do check.

Sprinkle icing sugar on top and dunk in a glass of milk whilst still warmed with the gooey chocolate drizzling out of them, so simple, so good! Mix it up with other flavours, you can freeze them too once baked then warm them in the microwave briefly once thawed out.

You get this awesome balance of crust on the outside and where the brownie dough meets the melting truffle, this wonderful gooey centre like a classic brownie. Best served just warm though, so do re-heat in the microwave if needed for a short blast, but don’t overdo it, this isn’t McDonald’s apple pie territory! Enjoy, very fun!