It has felt like FOREVER since I’ve done a baking post, or any recipe post at all to be honest, so I dedicated a whole day last week to baking yummy stuff so I can share a few of my favourites sweet treats over the coming weeks, yay!
Today, I’m gonna be sharing a variation on my famous brownie recipe (and when I say famous, I mean among the few people in my life who have eaten my brownies, haha), featuring my boyfriend’s favourite chocolates: Ferrero Rochers.
You will need:
- 115g butter
- 115g milk chocolate
- 300g caster sugar
- 2 eggs
- 2 tbsp cocoa powder
- 115g plain flour
- 8 Ferrero Rocher
- 4 tbsp Nutella (optional)
- 4 tbsp hazelnuts, finely chopped (optional)
Preheat your oven to 180C
First, melt together the chocolate and butter. I do this in a pan over boiling water, but you can also do this in the microwave! While this is melting down, line an 8 inch square pan with greaseproof paper, and chop the Ferrero Rochers in half.
Once the chocolate mix is fully melted (don’t worry if the butter and chocolate is a little bit separated!), pour it into a large mixing bowl, add the caster sugar and stir together, then beat in the eggs until smooth. Sift in the cocoa powder and flour, and mix together. You can add the hazelnuts now if you want!
Pour half of the brownie mix into the pan and let it settle evenly. In a microwave safe bowl, microwave the Nutella in 10-20 second intervals until its runny enough to pour, and drizzle it over the first layer of brownie mix, then pour the remaining mix on top.
Arrange your Ferrero Rocher halfs on the top of the brownie, pushing them down into the mix slightly, then bake for 30-35 mins. Allow the brownie to cool in the pan for 5-10 mins, then transfer to a cooling rack.
Slice and enjoy!