Pistachio Ferrero Rocher Brownies (Print-Friendly Format)
Fudgy brownies layered with pistachio cream and roasted nuts for a rich, irresistible chocolate dessert.
# Ingredients You’ll Need:
→ Brownie Base
01 -
170 g unsalted butter
02 -
180 g dark chocolate, chopped
03 -
3 large eggs
04 -
200 g caster sugar
05 -
60 g light brown sugar
06 -
1 tablespoon vanilla extract
07 -
170 g plain flour
08 -
40 g cocoa powder
09 -
0.25 teaspoon salt
→ Pistachio Coating
10 -
400 g pistachio cream, gently warmed
11 -
100 g roasted pistachios, finely chopped
# How to Make It:
01 -
Preheat the oven to 170°C (fan). Line a 20×20 cm baking pan with parchment paper. Melt butter and dark chocolate together in a microwave-safe bowl, heating in 20-second intervals and stirring until glossy and smooth. Allow to cool slightly.
02 -
In a separate bowl, beat eggs, caster sugar, and light brown sugar with a mixer for 4 minutes until pale and thick.
03 -
Add vanilla extract and slowly incorporate the cooled chocolate-butter mixture. Sift flour, cocoa powder, and salt, then gently fold into the wet ingredients until just combined.
04 -
Pour the batter evenly into the prepared pan. Bake for 30 minutes or until the centre is just set. Cool completely in the pan.
05 -
Trim away the brownie edges and crust. Crumble the fudgy centre into a bowl. Roll the mixture into balls of approximately 28–30 g each to yield 15–20 pieces. Arrange on a tray and chill for 30 minutes. If needed, reshape and chill for a total of 1 hour.
06 -
Stir chopped roasted pistachios into the gently warmed pistachio cream until fully incorporated.
07 -
Using a fork, dip each brownie ball into the pistachio cream mixture, allowing excess to drip off. Place coated truffles onto a parchment-lined tray. Chill for 1–2 hours until set before serving.
# Extra Tips:
01 -
Ensure brownies are completely cool before shaping to achieve smooth, compact truffles.
02 -
Warming the pistachio cream slightly allows for smoother, more even coating.