It’s almost that time. That time when the excess of the holidays and it’s impact on our overall well-being (aka waistline) catches up with us and we swear to ourselves to eat better, live better, be better. Well before all that noble stuff kicks in let’s go out and buy an obscene amount of chocolate and make these brownies.
The Ferrero Rocher that is nestled within takes these brownies over the top, but even without it the actual brownie itself is exceptional. My usual go to recipe is a cocoa based brownie that comes together in a saucepan and while I would never give it up, this folks, is truly spectacular. Think rich deep chocolaty flavor and a distinct crumb that is almost cakey, but with the moist chew that is a must have for brownies.
Happy New Years folks, go out, celebrate, eat these brownies and I’ll see you next year 🙂
Ferrero Rocher Brownies
From Becca Bakes, adapted from Tartine
3/4 cup butter
1 pound bittersweet chocolate, coarsely chopped
3/4 cup + 2 tablespoons all-purpose flour
5 large eggs (at room temp, see note at the bottom)
2 cups brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
Ferrero Rocher Balls, approx 20, optional but highly recommended
Preheat your oven to 350 and grease a 9*13 pan. I didn’t have one handy so I used my usual 8*8 square tin and a 5*7 that I use for loaf cakes.
Melt the butter over low heat, then pull the pan off the stove and stir in the chopped chocolate until it melts into velvety smoothness. If it doesn’t melt all the way through then return to low heat until it does.
Now beat the eggs, sugar, salt and vanilla on high for 4-5 minutes until the mix becomes pale and thick. When you lift the beaters out the batter should form a wide ribbon that folds back on itself and slowly dissolves on the surface.
Fold the cooled chocolate into the eggs, followed by the flour. A light hand is key so that you maintain the volume you beat into the batter.
Pour the batter into the prepared dish and smooth the top. Line up your Ferrero Rocher nice and pretty.
Take a little batter and cover the top of the chocolate balls to protect the chocolate from burning. Also don’t worry if your batter is lower than the tops of the chocolate, it will rise when it bakes.
The original instructions say to bake until the top looks slightly cracked and feels soft to touch and estimates that that will take 25 minutes. My two pan shenanigans meant that mine took over 35 minutes to bake. Let it cool COMPLETELY before cutting (I know, I know, tough ask).
If you want to get a picture perfect slice midway through the chocolates then I suggest you put the brownies in the fridge. Me, I don’t have that kind of patience.
These brownies keep really well for up to a week. Do yourself a solid though and share them with friends.
Note: There is no leavening agent in this recipe so the rise of the brownies comes from beating the eggs. If you use cold eggs they will not attain the kind of volume you are looking for. If your eggs are cold then fill a bowl with hot water and let the eggs sit in it for a few minutes until they are lukewarm to touch.