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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Add Vanilla and Chocolate Mixture: Stir in 1 tbsp vanilla extract, then slowly fold in the cooled chocolate and butter mixture to combine evenly.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://tastygenius.com/pistachio-ferrero-rocher-brownies-recipe/