If you’re looking for a way to make an incredibly rich and indulgent brownie even more rich and indulgent, then simply drop a Ferrero Rocher into it and there you have your new and improved decadent brownie. YUM. Brownies and Ferrero Rocher…mmmmmm.
The past couple of weeks have been full of fun, I went away skiing for my birthday, big birthday night out with all my favourites and had a University reunion mini-break in Cambridge, where we discovered punting is actually really hard! It’s been great to have a bit of a break, it was certainly needed! Having started working started work before I even graduated, and at that, a year doing a Master’s took it’s toll, needless to say, “all work and no play makes a Jack a dull boy” in this case, makes Sinead a dull lady! So it was a relief to hop on the plane and go play in the snow, and then come back to a bit more time off to catch up with friends!
So for our mini-Uni reunion trip I made some brownies, being one of the guys Birthday it seemed outrageous not too! I saw these when trawling through Pinterest, from the book Tartine by Elisabeth Prueitt, a book I need to get my hands on asap! These brownies were delish, and that’s probably something to do with the fact that they call for a POUND, that is 453 grams of chocolate, so anything with that much chocolate is always going to be heavenly right?! And that they are!, heavenly, and albeit slightly deadly.
So these are super easy, super scrummy and quick! Fabulous and indulgent brownies, in under well under an hour! Perfect.
Ferrero Rocher Brownies
Rich, fudgy and gooey brownies with a pound of chocolate and ferrero rochers in the middle for that added naughtiness!
- 170 g unsalted butter
- 450 g dark chocolate
- 70 g plain flour sifted
- 440 g brown sugar
- 5 eggs
- 1 tsp vanilla extract, bean or paste
- 0.5 tsp salt
- 12 Ferrero Rochers
Preheat the oven to 180C / 160C fan / 350F / gas mark 4 and grease a baking dish, I used a 9-by-13 inch square pan
In a saucepan, melt the butter over a low heat. When melted, remove from the heat and add the chocolate. Stir the chocolate until it has melted into the butter - if it doesnt melt, just bring it back to some heat for a few seconds. Set aside to cool.
In a mixing bowl, combine the eggs, vanilla, sugar and salt together by using an electric whisk and beating on a high speed until the mixture thickens and becomes pale in colour - will take about 4 to 5 minutes
Fold the slightly cooled down melted butter and chocolate into the egg mixture until nicely combined
Fold the flour to the mixture quickly and gently using a spatula - you want to do this relatively quick so as to not lose air incorporated by mixing the eggs
Pour the batter into the prepare baking dish evenly
Take the Ferrero Rocher and place them in to the batter - add a dash of batter to the tops of the Ferrero Rochers to make sure they do not burn!
Bake for roughly 25 minutes - until the top looks slightly cracked and feels soft when touched. When ready, remove from the oven and leave to cool completely on a wire rack
These will keep well for about a week if stored in an airtight container.