Ferrero Rocher Brownies

Ferrero Rocher Brownies

Ferrero Rocher Brownies

Ingredients

  • 170 g (¾ cup / 1 ½) sticks butter
  • 40 g dark chocolate
  • 130 g (1 cup) plain (AP) flour (note 2)
  • ½ teaspoon baking powder
  • 50 g (3/4 cup) dutch processed cocoa (note 2)
  • 200 g (1 cup) brown sugar, packed
  • 2 large eggs, beaten
  • 1 teaspoon vanilla
  • 16 Ferrero Rochers, unwrapped
  • 2 ½ tablespoons Nutella (note 1)

Instructions

  • Preheat the oven to 180C / 350F / 160 fan forced. Line an 8×8 inch / 20x20cm brownie tray with baking paper (if you crinkle it up first it will fit into the corners better)
  • Melt together the butter and chocolate in the microwave in 30 second bursts, stirring well between each until just melted. Allow to cool while you get everything else together.
  • Mix the flour, baking powder, cocoa and sugar together, making sure there are no lumps. Mix well so everything is distributed. Make a well in the centre and add the butter, chocolate and vanilla. Stir to distribute a little, then add the beaten eggs and stir the whole lot until just combined.
  • Tip half of the batter into the prepared pan and use a spoon or spatula to spread to all the edges and into the corners. Drop the Ferrero Rochers into the pan randomly. Use a spoon to dollop the rest of the batter over and in between the Ferreros making sure to get into all the corners.
  • Bake for 10 minutes, then remove and dollop the Nutella
  • Bake for a further 15-20 minutes until firm around the edges but the middle should still be a little soft (with a very slight wobble if you shake the pan).
  • Allow to cool well before slicing

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