Decadently indulgent brownies packed with whole Ferrero Rocher chocolates and topped with a rich layer of creamy Nutella ganache. Completely irresistible!
Did you know the 5th of February is World Nutella Day?
A day started back in 2007 by a die hard Nutella fan, an American lady living in Italy looking for a way to pay tribute to her favourite chocolaty, hazel-nutty treat. A day to celebrate that most delicious of toast toppers. World Nutella Day encourages you to mark the occasion in whatever way you like. Cook with Nutella, cuddle with Nutella, hold a Nutella eating contest, or simply eat it with a spoon.
I think i’ll opt for that final suggestion please.
Yes, I know its not so good for you, I know that there’s far too much sugar, and far too little nutritional value, but you know what? It tastes so good.
While it may not be a great choice for every day eating, its a wonderful ingredient to bake with. The perfect thing for those little morsels you couldn’t, or at least shouldn’t, indulge in everyday, but love to treat yourself to from time to time. To my mind there are very few chocolate recipes that can’t be improved without the addition of a little Nutella.
To celebrate this week I’m bringing you not just one, but three new Nutella recipes, starting with these; Ferrero Rocher and Nutella brownies.
These brownies have been on my mind for a long time. They’re a variation of these Ferrero Rocher cupcakes, one of my most popular recipes. Instead of a Nutella buttercream, these are topped with Nutella ganache, another of my favourite creations. Its rich, smooth and creamy. I could eat it with a spoon, and I can assure you the bowl it was made in was licked very throughly clean.
I’ve cut the brownies into 12 generous portions, but you could make them bite sized if you preferred. They’re fudgy in the middle, a little more cakey around the outside. The brownies themselves play around a little with my favourite brownie recipe and use both dark chocolate and cocoa powder. This gives them an extra chocolaty taste, and that all important gooey feel, but with a little more structure to support the Ferrero Rocher.
The Ferrero Rocher chocolates stay delightfully whole inside the brownies. You’re treated to a real variety of textures as you bite through. First the rich ganache, then the yielding brownie. Crunch through the nutty wafer into the hazelnut cream, and finally bite into the whole hazelnut in the centre.
I think you’re going to love these brownies, they’re so very tempting, you’ll find them hard to resist!
Will you be baking with Nutella this week?
Don’t forget to check back on Thursday and Saturday for 2 more delicious new Nutella recipes!
– the recipe calls for 22 Ferrero Rocher chocolates, which may seem like quite a lot. This means you’ll be sure each section of brownie contains at least one piece of Ferrero Rocher. You could half the amount of chocolates if you fancy.
– If you want to keep your Ferrero Rocher whole for that lovely cross section when you cut into them, you’ll need to cut very carefully. Use a sharp, heavy knife, and cut through slowly with a gentle sawing motion.
Ferrero Rocher and Nutella Brownies
for the brownies
250g unsalted butter
50g cocoa powder
200g dark chocolate, roughly chopped
300g caster sugar
4 large eggs
1 teaspoon vanilla extract
150g plain flour
22 ferrero rocher chocolates
for the Nutella ganache
150g dark chocolate, finely chopped
150g double cream
Preheat the oven to 180C/ 160C fan/ 350F.
Grease and line a 34 x 20 x 3cm H. (13 1⁄2″ x 8″ x 1″) baking tin or brownie pan.
In a jug, beat together the eggs and vanilla extract. Set aside.
In large heavy based pan, melt together the butter, cocoa powder, dark chocolate and caster sugar. Stir the mixture regularly, making sure that none of the ingredients are burning.
Remove from the heat and leave to cool slightly, I left mine to sit for about 5 minutes.
Beat in the eggs until combined, then add the flour.
Pour the batter into the prepared tin.
Unwrap your Fererro Rocher and push them into the batter at evenly spaced intervals. Don’t worry if the batter doesn’t completely cover the chocolates, the ganache will cover them later. If you feel the top of the chocolates are starting to burn in the oven, cover loosely with a sheet of tin foil.
Put into the pre-heated oven and bake for about 25 minutes. Take them out when the top has set, but there still feels like there is a little wobble in the brownies. Leave them a little longer if you’d prefer a more cakey brownie.
Take out and cool on a wire rack.
Make the Nutella ganache.
Put the finely chopped chocolate and nutella into a large heatproof bowl.
In a small pan, heat the cream until just below boiling point. Take it off the heat and pour it over the chopped chocolate. Beat until all the chocolate has melted.
Leave to cool until the ganache has reached a spreadable consistency.
Spread across the top of your brownies in an even layer.
Cut carefully, trying to keep the Ferrero Rocher as intact as possible.