Wednesday, 3 September 2014

Recipe: Ferrero Rocher Brownies


  • 170g butter
  • 450g dark chocolate, coarsely chopped
  • 100g plain flour
  • 4 large eggs
  • 400g brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • Ferrero Rocher chocolates – I used 1 box of 12 but you could use as many or as little as you want! 


  • Preheat the oven to 170°C and butter a 9×13 inch baking dish
  • In a small saucepan, melt the butter over low heat.
  • Remove from the heat and add the chocolate. If the heat from the butter does not fully melt the chocolate, put the pan back over the heat for 10 seconds and stir until melted
  • Set aside to cool
  • Sift the flour into a small mixing bowl. Set aside
  • In a medium mixing bowl, combine the eggs, sugar, salt, and vanilla 
  • Using a mixer fitted with the whisk attachment, beat on high speed until the mixture thickens and becomes pale in colour – 4 to 5 minutes
  • Using a rubber spatula, fold the cooled chocolate into the egg mixture
  • Add the flour and fold it in quickly but gently with the rubber spatula so that you don’t deflate the air that’s been incorporated into the eggs
  • Pour the batter into the prepared dish and smooth the top with a spatula
  • Drop the Ferraro Rocher evenly throughout the brownie batter (I chopped mine in half first but it depends what you want!)
  • Make sure you cover each Ferraro Rocher with a bit of brownie batter so their tops don’t get burned while baking
  • Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes. Let cool completely on a wire rack. 
  • Using a sharp knife, cut into 12 squares, or size desired. The brownies will keep in an airtight container in a cool place for up to 1 week

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