Ferrero Rocher Brownies with Silky Milk Chocolate Ganache

These Ferrero Rocher Brownies are the ultimate treat to go with your afternoon cup of coffee!

By Nicky Corbishley

Ingredients

• 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 same amount gluten-free plain flour)
• 40 g cocoa powder
• ½ tsp baking powder
• 60 g ground almonds
• 12 Ferrero Rocher chocolates

Topping

• 150 ml double (heavy) cream
• 175 g milk chocolate, chopped into chunks (Cadbury Dairy Milk suggested, or dark/semisweet)
• 150 g whole hazelnuts, roughly chopped

Instructions

1. Preheat the oven to 180°C/350°F. Line a deep 20cm x 30cm baking tin with baking parchment, leaving some overhang to lift the brownie out later.
2. Melt the dark chocolate and butter together—either in the microwave in 30-second bursts, stirring between each, or in a bowl over a pan of simmering water (ensure the bowl doesn’t touch the water). Stir and allow to cool slightly.
3. In a large bowl, whisk the eggs and sugar with an electric whisk until thick and creamy.
4. Slowly pour the melted chocolate and butter into the eggs in a thin stream while whisking constantly to avoid scrambling the eggs.
5. Sieve the flour, cocoa powder and baking powder over the mixture, then add the ground almonds. Gently fold in using a figure-of-eight motion to keep air in the batter.
6. Pour the mixture into the prepared baking tray and use a palette knife to push it to the edges.
7. Arrange the Ferrero Rocher chocolates evenly on top, pushing them slightly into the mixture so you’ll have one whole chocolate in each portion once sliced. Bake for 25 minutes.
8. Remove from the oven and let the brownie cool in the tray. Lift it out using the overhanging parchment and place on a chopping board.
9. While the brownie cools, make the ganache: heat the 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. After 10 minutes, stir until smooth. Allow the ganache to cool 10–20 minutes until pourable but thick enough not to run off the brownie.
10. Pour the ganache over the brownie, spreading to the edges if needed, and sprinkle with the chopped hazelnuts.
11. The ganache will remain thick and slightly sticky; it will firm a little if left for an hour. Use a sharp knife to slice into 12 portions, ensuring each piece contains a whole Ferrero Rocher.

Notes

Leftover brownies can be covered and refrigerated for up to 2 days.

Nutritional information is per serving (approximation):