Description
Indulge in these decadent Ferrero Rocher Brownies topped with a luscious milk chocolate ganache and crunchy hazelnuts. Rich dark chocolate brownies are studded with whole Ferrero Rocher chocolates and finished with a smooth ganache, perfect for special occasions or chocolate lovers seeking a luxurious treat.
Ingredients
Brownie Base
- 150 g good quality dark chocolate (or 1 cup minus 1 tbsp dark chocolate chips)
- 180 g unsalted butter
- 3 large eggs
- 265 g golden caster sugar
- 60 g plain (all-purpose) flour (or gluten-free plain flour blend)
- 40 g cocoa powder
- ½ tsp baking powder
- 60 g ground almonds
- 12 Ferrero Rocher chocolates
Milk Chocolate Ganache & Topping
- 150 ml double (heavy) cream
- 175 g milk chocolate, chopped into chunks (Cadbury Dairy Milk or preferred)
- 150 g whole hazelnuts, roughly chopped
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 180°C (350°F) and line a deep 20cm x 30cm baking tin with baking parchment, leaving some overhang for easier removal of the brownies later.
- Melt Chocolate and Butter: Melt the dark chocolate and unsalted butter together using 30-second bursts in the microwave, stirring between each burst. Alternatively, melt them over simmering water without letting the bowl touch the water. Stir and allow to cool slightly.
- Whisk Eggs and Sugar: Using an electric whisk, beat the eggs and golden caster sugar in a large bowl until the mixture is thick and creamy.
- Combine Chocolate Mixture: While still whisking at a slow speed, pour the melted chocolate and butter mixture slowly in a thin stream along the side of the bowl to avoid scrambling the eggs. Mix until fully incorporated.
- Add Dry Ingredients: Sift the plain flour, cocoa powder, and baking powder over the mixture. Add the ground almonds. Gently fold everything together in a figure-eight motion to retain air in the batter.
- Pour Batter and Add Ferrero Rocher: Pour the batter into the prepared baking tin and spread with a palette knife to the edges. Evenly arrange the 12 Ferrero Rocher chocolates on top, pressing them in slightly so they’ll be embedded once baked.
- Bake the Brownies: Bake in the preheated oven for 25 minutes until the brownies are just set.
- Cool the Brownies: Remove from the oven and let the brownies cool completely in the tin. Use the parchment overhang to lift the brownies onto a chopping board.
- Prepare Milk Chocolate Ganache: Heat the double cream in a saucepan until just about to boil, then remove from heat. Add the chopped milk chocolate, stir once, cover with a lid, and leave for 10 minutes to melt the chocolate.
- Finish the Ganache: After 10 minutes, stir the ganache until smooth and combined. Allow it to cool and thicken for an additional 10-20 minutes until pourable but thick enough to coat the brownies without running off.
- Apply Ganache and Hazelnuts: Pour the ganache evenly over the cooled brownies, spreading to the edges if needed. Sprinkle the roughly chopped hazelnuts generously on top.
- Set and Serve: Let the ganache firm slightly for about an hour. Use a sharp knife to slice the brownies into 12 portions, aiming for one whole Ferrero Rocher chocolate per slice.
Notes
- Using a palette knife helps to spread the batter evenly and ensures smooth edges on the brownies.
- Folding the dry ingredients carefully keeps air in the batter for a lighter texture.
- The ganache will be thick and sticky, not fully set, providing a luxurious texture on the brownies.
- You can substitute the plain flour with a gluten-free blend for a gluten-free version.
- Ensure the ganache cools enough before pouring to prevent it from running off the brownies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
