Monday evenings are never really the most
exciting of times – so this week me and my boyfriend Will decided to channel
our inner Paul Hollywood and Mary Berry (I am Paul obviously) and bake some
Ferrero Rocher Brownies. It was also our way of filling the void left in our
lives now The Great British Bake Off has finished – Why is that show not on all
Ferrero Rocher are one of my ultimate dream
foods and so experiencing them in a brownie was an opportunity I couldn’t turn
down once I had seen the recipe over on ellieand – especially as they are on offer
in all the shops now it is coming up to Christmas!
They were actually surprisingly easy to
bake and a lot of the ingredients we already had in the house meaning it didn’t
cost too much either. The chocolatey flavour came from using nearly a WHOLE
tub of Nutella, rather than cocoa powder, which I definitely preferred –
although the scales probably didn’t.
The prep work took about 20 minutes
(including some time for photo opps) and we popped them in the oven for about
35-45 minutes before taking them out and gobbling them up while they were warm
teamed with some vanilla ice cream. The recipe stated they were best enjoyed
warm but I have to say as much as I love the gooey texture when they were
straight from the oven – I actually found them much more delicious the next day
once they had cooled.
If you are looking for something fun to
bake that doesn’t require the GBO standard – I would definitely recommend
these! And if Ferrero Rochers don’t rock your world (I will judge you) then why not try it with a
You can find the recipe I used below, but
full credit goes to Danni, thank you for making my food dreams come true!
16 Ferrero Rocher
200g Caster Sugar
1tsp Vanilla Essence
100g Plain Flour
1) Pre-heat the oven to 375 F // 190 C // GM 5 and line a square brownie pan (about 8 x 8in) with greaseproof paper.
2) In a large bowl mix together the butter and sugar lightly. Add the eggs and stir, adding the vanilla essence once incorporated.
3) Once stirred, measure out your Nutella and stir into the mixture.
4) Unwrap and chop 10-12 chocolates and stir them into the batter
5) Now simply sift in the flour, stir and pour into the pre-prepared tin
6) Spread the mixture out as evenly as possible, and then take a few more Ferrero Rocher, chop in half and dot across the surface.
7) Now simply bake for 35-45 minutes, until slightly squidgy and cracked on the surface – take care to test that the middle is cooked before slicing and serving.