Ferrero Rocher Brownie Recipe

 

 

Oh my!! These are the best brownies I have ever made!!

 

I came across the recipe in a magazine a few months ago but I have altered some measurements and made the ingredients more accessible and purse friendly!!

 

Its a little tricky if like me, you're not a whizz in the baking department (I managed to blow up a microwave, break my food mixer and break my cake tin in the process. Ooops!!), but practice makes perfect and even if these don't look amazing by the time you've finished, I promise you they'll still taste like heaven!!

 

 

 

 

Ingredients:

 

200g 70% Dark Chocolate

200g Butter

90g Golden Caster Sugar (regular caster sugar will suffice)

3 Medium Eggs

1.5tsp Vanilla extract

90g Self raising flour

90g Cocoa Powder

1 Pinch of salt

9 Ferrero Rochers

 

 

 

You will need:

 

Square cake tin (approx. 15-20cm & 6+cm deep)

Grease-proof paper

Large heatproof bowl 

Large Bowl / Food mixer

 

 

Method:

 

Preheat the oven to 180 degrees c, 350 degrees f or gas mark 4.

 

Lightly grease your cake tin with butter or grease-proof paper.

 

 

Break the chocolate into pieces and place in the heatproof bowl. Melt in the microwave on 30 second blasts to avoid burning or heat a pan of water and leave the chocolate in the bowl over whilst  the water is simmering.

 

 

In your mixing bowl or food mixer, beat the butter until soft and then add you sugar and mix together.

 

 

To this mix, add your 3 eggs and vanilla extract and mix well.

 

 

Sift your flour, cocoa powder and salt into this mix. You can do each ingredient separately or all together. Insure that this is mixed thoroughly. To this, then mix in your melted chocolate.

 

   

 

Spread half of your mixture into the cake tin and create 3x3 lines of Ferrero Rochers making sure to push slightly into the mixture but not to the bottom.

 

 

Spread the remaining half of your mixture on top of the Ferrero Rochers ensuring each one is covered.

 

Place the tin in the oven for 30 minutes. The brownie should be firm but soft on top before removing. If you notice too much darkening on the top indicating burning, place grease proof paper over and check every 5 minutes or so.

 

Once the brownie is removed, remove from the tin and leave to cool on a wire rack/tray.

 

Once cooled, cut into 3x3 pieces avoiding the Ferrero Rochers, cut these 9 pieces in half to make 18 pieces revealing half a Ferrero Roche in each.

 

 

Voila!! Scrummy Ferrero Roche Brownies to enjoy with friends and family!!