Every week Taste.com.au sends out a newsletter and the words Ferrero Rocher Brownies leaped out at me on Monday. Yes: I had everything I needed except the eponymous chocolate treats. I decided to make the brownie for Sewing on Thursday evening and serendipitously the chocolates were on sale for half price!! This is an unusual brownie in that you whip the eggs and sugar, rather than melting chocolate and butter: there is no butter in this recipe. Despite this, MrsDrWho said it was excellent, very rich and she could only eat a small piece. My brownie was quite fudgy, but still properly cooked.
I have trouble with things being arranged randomly. In spite of my best efforts the 16 Ferrero Rocher** supposedly arranged randomly, were really (secretly) in a 4x4 array. I just gave in and made the array properly. I did cut pieces of the baked brownie to make the best of the cross-section of the Ferrero Rocher and it looks pretty fabulous.
I used Dutch Processed cocoa and Original Old Gold chocolate which is 40-45% cocoa. Two of the eggs are from the chickens over the road and one from the deli at the corner and the over-the-road eggs are have much paler yolks. In truth, you could replace the Ferrero Rocher with any chocolate confectionery you desire.
Ferrero Rocher Brownies serves 16-20
- 3 eggs
- 200g (1 cup) brown sugar
- 300g (1 cup) Choc-Hazelnut spread
- 115g (3/4 cup) plain flour
- 1 tbspn Dutch processed cocoa
- 100g dark choc, finely chopped
- 16 Ferrero Rocher chocolates
Preheat the oven to 180*C or 160*C fan-forced and grease and line a 20cm/8 inch square cake tin.
Use an electric mixer or beater to beat the eggs and sugar for about 4 minutes, it will become thick and creamy and double in size.
Gently warm the Choc-Hazelnut spread in the microwave and then fold carefully into the egg and sugar mixture.
Combine the flour and cocoa, and chop the dark chocolate.
Add the dry ingredients and chopped chocolate to the batter and fold together, trying not to knock out too much air.
Unwrap the Ferrero Rocher.
Keep 1/4 -1/2 cup of the brownie batter aside, and pour the rest into the tin and spread evenly, smoothing the top. Place the chocolates randomly, or not randomly in my case, into the brownie.
Pour the resrved brownie batter over the top, trying to mainly cover the tops of the chocolates and bake for 35-40 minutes. My brownie was set on top, but still soft in the centre after 35 minutes. Cool in the tin and then cut into pieces as you like.
I especially like the way the brownie looks when the Ferrero Rocher are cut in cross-section. I can't think of a way to improve the brownie at all!!
** What is a Ferrero Rocher?? I am not sure how to refer to them. They are not lollies, and not really chocolates per se, hence the endless repetition of Ferrero Rocher throughout this post!!