Ferrero Rocher Brownies

Recipe adapted from https://www.nigella.com/recipes/flourless-chocolate-brownies-with-hot-chocolate-sauce

Makes approximately 16 pieces

Ingredients

225g dark chocolate (at least 75% cocoa solids)

225g melted salted butter

2tsp vanilla extract

120g caster sugar

3 large eggs

150g almond meal

(You could stop here and make an amazing flourless brownie, or go all out - like I usually do)

Extras:

100g chopped walnuts

16 Ferrero Rocher

Method

1. Preheat the oven to 170 degrees celsius.

2. Melt the butter by gently heating over low heat in a saucepan. (I like to zap the butter in the microwave in 30sec intervals until melted)

3. Melt the chocolate either in the same saucepan or using the microwave method in a separate bowl.

4. Mix the melted butter, melted chocolate, vanilla essence and sugar together in a large mixing bowl and let the mixture cool.

5. Beat the eggs into the mixture, fold in the ground almonds and chopped walnuts.

6. Pour half the brownie mixture into a baking tray (I use a rectangular one (28 x 18 cm)

7. Space the Ferrero Rocher out into the middle of each potential square of brownie.

8. Gently scoop the brownie mixture onto each Ferrero Rocher to prevent it from rolling away. Cover each Ferrero Rocher. (Don’t worry if they don’t fully cover the chocolate, remember the brownie will rise a little)

9. Bake for 25-30minutes. Remove from the oven, cool prior to cutting the brownies!

Enjoy!