Lindt Brownies

Preheat your oven to 165C and line a 7x7-inch baking tin with baking paper
Add your lindt balls to a bowl and add the flour. Mix to coat the chocolate balls in the flour.
9 Lindor Lindt chocolate balls, 90 g plain all-purpose flour
In a separate bowl, add your butter and melt it in the microwave in 30 second bursts until it's hot to the touch.
115 g butter
Add the sugars, cocoa powder, espresso powder, vanilla essence, and vegetable oil to the butter and stir to combine into a thick, glossy batter.
200 g granulated white sugar, 100 g light brown sugar, 70 g cocoa powder, 1 tsp espresso powder, 1 tsp vanilla essence, 60 ml vegetable oil
Crack your eggs into the bowl and combine.
2 large eggs
Finally, fold in the flour/chocolate mixture until just combined, taking care not to overmix the batter.
Pour into your baking tin and smooth down the surface - aim to have your lindt balls evenly spread so there is one per brownie, if you can.
Bake for 23 - 25 minutes. Leave the brownies to cool for at least an hour in the tin before you cut them and serve. For best results, place your brownies in the tin in the fridge after cooling for 3 hours to allow them to firm up and turn deliciously fudgey.
Optionally, you can also melt 30g of white chocolate and drizzle it over your brownies as pictured.