Ferrero Rocher Brownies by Rose Hart
Ferrero Rocher Brownies by Rose Hart
These fabulous brownies by one of my favourites friends of this website, Rose Hart.
If you click on the link to her website you’ll see all of the great recipe Rose has there. Don’t forget to say hello while you’re there.
“Ferrero Rocher adds a new flavour and texture to my usual brownies.
If you love brownies and Ferrero Rocher then you will love these Brownies.
I have used 9 chocolates in this recipe, but use as many Ferrero Rocher chocolates as squares you are going to cut your brownies into.” Rose
Ferrero Rocher Brownies
You will need:
135g Dark Chocolate (broken into squares)
135g Butter
1tsp Vanilla extract
2 Eggs
225g Caster Sugar
135g Plain Flour
1/2tsp baking Powder
9 Ferrero Rocher chocolates
30g of warmed Nutella
Method:
Grease and line a square 20cm tin and preheat the oven to 180degrees
Melt the chocolate and the butter together over a Bain Marie (heat proof bowl over a saucepan of simmering water); take care not to overheat the chocolate and butter.
Once the butter and chocolate has melted, remove from the heat and add the vanilla extract and stir well, put to one side and allow to cool slightly.
Meanwhile, whisk the eggs and sugar together until the sugar has dissolved in the eggs and they look thick and creamy.
Gently fold the chocolate mixture into the eggs and sugar making sure it is well incorporated.
Sift in the flour and baking powder and fold though to ensure there are no lumps of flour.
Pour into the prepared tin and level the top.
Unwrap the Ferrero Rocher chocolates and arrange them so there will be one chocolate in the centre of each slice. I cut mine into 9 slices.
Bake for about 30 mins.
Allow to cool completely in the tin before removing and drizzling with the warmed Nutella.
Cut into squares and enjoy! Rose
