I never really liked brownies, have I told you that? Never liked them growing up, never liked them as a grown up. Until very recently when I started using alternatives to dark chocolate because I don’t much care for dark chocolate either. But since substituting milk chocolate for dark chocolate, and other times nutella, I have been in dessert heaven. I recently experimented with Ferrero Rocher brownies and i can categorically say, life never tasted so sweet.
Here’s the deal;
- 150g of Nutella
- 12 balls of Ferrero Rocher
- 250G unsalted butter
- 3 eggs,
- 1 egg yolk
- 250g golden caster sugar
- 60g plain flour
- 1/2 tsp baking powder
- pinch of salt
And away we go!
Preheat the oven on 165 degrees centigrade, line a baking pan or whatever square pan you have that will go into your oven with grease proof paper, or smudge all over with butter. Mix the flour, pinch of salt and baking powder together, set aside. Put all of the nutella in a ceramic or metal bowl, and place over a pot of boiling water, ensuring it doesn’t touch. Let it sit until its softens, occasionally stirring gently until its melted, and a delightful shade of brown. Set it aside to cool.
Smash the ferrero rocher balls in a bowl, do not eat it all. At least try not to. Cream together all the butter and golden castor sugar until soft and fluffy, break in the eggs one at a time, toss in the nutella, flour, crushed ferrero rocher, mix until all is well combined. Gently, pour this in the lined/buttered baking pan and pop in the oven for 25 minutes. Start checking around the 20 minute mark. Stick a knife in it and if it comes out moist but clean they you’re good to go. It really depends on how gooey you like your brownies, I personally like them soft and moist.
Serve these with Chocolate Baileys and you will not regret it. Vanilla ice-cream is good too.