Introduction

These Pistachio Ferrero Rocher Brownies combine rich, fudgy chocolate with a crunchy pistachio coating for a decadent treat. Inspired by the classic Ferrero Rocher, these brownies offer a delightful mix of textures and flavors that make them perfect for special occasions or an indulgent snack.

The image shows multiple small round treats with a smooth, shiny green coating that looks creamy and slightly bumpy. Each treat sits in a dark brown, ridged paper cup, making a clear base layer. On top of each green-coated sweet, there is a small sprinkle of chopped pistachio nuts, adding a rough texture and a light green and tan color contrast. Some whole and broken pistachios are scattered on the white marbled surface around them. The focus is on one treat in the front center with the others softly blurred in the background, giving a close-up view of the fine details. photo taken with an iphone --ar 4:5 --v 7

Ingredients

170g butter
180g dark chocolate, chopped
3 large eggs
200g caster sugar
60g light brown sugar
1 tbsp vanilla extract
170g plain flour
40g cocoa powder
¼ tsp salt
400g pistachio cream (warmed slightly)
100g roasted pistachios, chopped

Instructions

Step 1: Preheat the oven to 170°C (fan). Line a 20×20 cm pan with baking paper. Melt the butter and chopped dark chocolate together in a microwave-safe bowl, heating in 20-second bursts and stirring until smooth. Allow the mixture to cool.
Step 2: Using a mixer, beat the eggs, caster sugar, and light brown sugar for about 4 minutes until the mixture is light and creamy. Add vanilla extract and slowly fold in the cooled chocolate-butter mixture.
Step 3: Sift the plain flour, cocoa powder, and salt together. Gradually fold these dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan and bake for 30 minutes. Let the brownies cool completely before moving on.
Step 4: Trim the edges and crust off the cooled brownies. Crumble the soft center into a bowl, then roll the mixture into balls weighing about 28–30g each, yielding 15–20 balls. Chill these on a tray for 30 minutes. If they need reshaping, do so and chill for a total of 1 hour.
Step 5: Mix the chopped roasted pistachios into the slightly warmed pistachio cream. Dip each brownie ball into this mixture using a fork, scraping off any excess cream. Place the coated truffles on a tray lined with baking paper.
Step 6: Chill the coated truffles in the refrigerator for 1–2 hours before serving to allow the coating to set.

Tips & Variations

For an extra nutty flavor, toast the chopped pistachios briefly before mixing into the pistachio cream.
If you can’t find pistachio cream, try using finely ground pistachios mixed into a mild white chocolate ganache as an alternative coating.
Use a silicone mat instead of baking paper for easier cleanup when placing the coated truffles.

Storage

Store the Pistachio Ferrero Rocher Brownies in an airtight container in the refrigerator for up to 5 days. Before serving, you can let them sit at room temperature for about 10 minutes to soften slightly. They can also be frozen for up to 1 month; thaw in the refrigerator overnight before enjoying.

How to Serve

The image shows a close-up of a round chocolate truffle with a green outer coating that has a bumpy texture and yellow bits stuck on it. The truffle is cut in half, revealing a rich, dark brown, smooth chocolate inside with pieces of bright green pistachio nuts embedded throughout the center. In the background, there are several whole truffles with the same green coating on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, you can substitute pistachios with chopped hazelnuts, almonds, or walnuts in the coating for a different but equally delicious variation.

How do I know when the brownies are done baking?

The brownies are ready when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs but no raw batter. Avoid overbaking to keep them fudgy.

Pistachio Ferrero Rocher Brownies Recipe

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★★★★★

4.9 from 52 reviews

These Pistachio Ferrero Rocher Brownies combine rich, fudgy chocolate brownies with a creamy pistachio coating and crunchy roasted pistachios, creating an indulgent treat inspired by the classic Ferrero Rocher confection. Perfect for chocolate and nut lovers seeking a homemade dessert that’s elegant yet easy to make.

Author: Elias
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 3 hours 50 minutes
Yield: 15–20 truffles 1x
Category: Dessert
Method: Baking
Cuisine: International
Diet: Vegetarian

Ingredients

Scale

Brownie Base

170g butter
180g dark chocolate, chopped
3 large eggs
200g caster sugar
60g light brown sugar
1 tbsp vanilla extract
170g plain flour
40g cocoa powder
¼ tsp salt

Pistachio Coating

400g pistachio cream (warmed slightly)
100g roasted pistachios, chopped

Instructions

Preheat and Prepare Pan: Preheat your oven to 170°C (fan). Line a 20×20 cm baking pan with baking paper to ensure easy removal of the brownies.
Melt Butter and Chocolate: In a microwave-safe bowl, melt 170g butter and 180g chopped dark chocolate together using 20-second intervals, stirring each time until smooth. Allow the mixture to cool completely.
Beat Eggs and Sugars: Using a mixer, beat 3 large eggs, 200g caster sugar, and 60g light brown sugar for 4 minutes until the mixture is light and creamy in texture.
Add Vanilla and Chocolate Mixture: Stir in 1 tbsp vanilla extract, then slowly fold in the cooled chocolate and butter mixture to combine evenly.
Sift and Fold Dry Ingredients: Sift together 170g plain flour, 40g cocoa powder, and ¼ tsp salt, then gently fold the dry ingredients into the wet mixture until just combined without overmixing.
Bake the Brownies: Pour the batter into the prepared pan and bake in the preheated oven for 30 minutes. Once done, allow the brownies to cool completely before handling.
Form Brownie Truffles: Trim the edges and crust off the cooled brownies. Crumble the soft center into a bowl, then roll the mixture into balls weighing approximately 28–30g each, yielding around 15–20 truffles. Chill the balls on a tray in the refrigerator for 30 minutes, reshaping if needed. Chill again to a total of 1 hour if necessary.
Prepare Pistachio Coating: Slightly warm 400g pistachio cream to make it easier to dip. Mix in 100g chopped roasted pistachios evenly into the pistachio cream.
Coat the Brownie Balls: Using a fork, dip each brownie ball into the pistachio cream mixture, scraping off any excess coating. Place the coated truffles on a baking paper-lined tray to set.
Chill and Serve: Refrigerate the pistachio-coated brownie truffles for 1–2 hours before serving to allow the coating to firm up and flavors to meld.

Notes

Be careful not to overbake the brownies to maintain a fudgy texture essential for forming truffle balls.
If the brownie balls are too soft to shape, chilling them longer will help firm them up.
Use good quality dark chocolate for the richest flavor in the brownie base.
Pistachio cream should be warmed gently to ensure smooth dipping, but not hot to avoid melting the brownie balls.
Store finished truffles in an airtight container in the refrigerator for up to 5 days.

Keywords: Pistachio, Ferrero Rocher, Brownies, Chocolate, Truffles, Fudge, Dessert, Nuts