Ferrero Rocher Pistachio Brownies – A Luxurious Chocolate Treat
Let’s Talk About These Ferrero Rocher Pistachio Brownies
You ever have one of those days where you want to impress yourself (and maybe your mates, if they’re lucky)? That’s pretty much how I ended up making these outrageously decadent Ferrero Rocher Pistachio Brownies. The first time was after a long week, I’d just cleaned out my cupboard and found a mysterious stash of both Ferrero Rochers and a half-eaten bag of pistachios. Not quite enough for a proper snack on their own, but together? A bonkers good combo. And honestly, you just can’t be in a bad mood with one of these in your hand. (Pro tip: hide a few for yourself. These go quick.)
Why You’ll Love This (Or, Here’s Why My Kitchen Smells So Good)
So, when do I make these? Any time I want to see my family literally sprint to the kitchen. There’s something about that melty Ferrero Rocher inside a gooey chocolate base, with the pistachios adding a kind of sweet–salty crunch (which I didn’t realize I loved so much until recently). Actually, the first time, I tried swapping the nuts for walnuts — didn’t love it. But hey, live and learn. And if you’ve ever grumbled about brownies getting too cakey or dry in the oven (it’s not just me, right?) these stay fudgy in the middle, honestly, even if you accidentally leave them in a minute too long. Magic!
Ingredients – With My Usual Substitutions and Shortcuts
- 200g dark chocolate (something around 70 percent. But on busy days, I’ve used a pile of chocolate chips and nobody’s noticed)
- 150g unsalted butter (melted, but I’ve absolutely subbed in salted and just gone lighter on the added salt)
- 200g brown sugar (dark or light, I won’t judge – my grandma always used light muscovado, but whatever you’ve got’s fine)
- 3 eggs (room temp if you remember, but if not? Shrug, it works)
- 100g plain flour (all-purpose; I once used half oat flour and it was… fine, but I’d stick with white flour)
- 25g cocoa powder (unsweetened – if you accidentally use hot cocoa powder, just use a tad less sugar)
- 1/2 teaspoon salt
- 10-12 Ferrero Rocher chocolates (more if you’re feeling flush, less if you snuck a few while prepping)
- A big ol’ handful of shelled pistachios (roughly chopped – and yes, you can swap in hazelnuts or even almonds in a pinch)
- 1 teaspoon vanilla extract (if you forget it, honestly, no one will notice)
How To Actually Make Them (With Real-Life Commentary)
- Preheat your oven to 180°C (350°F).
I usually plug mine in, forget it’s on, and then panic when I smell something warm – don’t be like me. - Grab an 8-inch brownie tin, line it with baking paper, and grease the edges.
If you don’t have a brownie tin, small roasting pan works. I once used a lasagna dish; turned out a bit thin but nobody complained. - Melt the chocolate and butter together. I do this in the microwave in 30-second bursts, stirring in between (and yes, I have ruined a few bowls by microwaving too long; err on the side of caution). Or just use a pot on the stove, with the butter and chocolate in a bowl set over it.
This is when the kitchen starts to smell like heaven. - Let that cool for a few minutes. Trust me, if you add the eggs right away, they scramble. Learned that the hard way.
- Whisk the eggs and sugar together in a separate bowl till sort of foamy – I use a hand whisk, but a fork does fine. Add the vanilla.
- Pour the cooled chocolate–butter mixture into the eggs and sugar. Stir, but don’t overthink it. It might look weird and separated at first—just keep stirring, it comes together.
- Add the flour, cocoa, and salt. Gently fold in till everything’s just combined. This is where I sneak a fingerful – for quality control, obviously.
- Tip in half the pistachios. Give it a little stir.
- Pour half the batter into your pan. Dot in the Ferrero Rochers, spacing them out like treasure in the mud (press down a bit so they’re hidden). Cover with the rest of the batter, and scatter the remaining pistachios over the top.
- Bake for about 25–30 mins. You want it set at the edges, still fudgy in the center. If your oven’s temperamental, start checking at 23 mins – I once left mine for 35 by mistake and it was still good, just more chewy.
- Let cool before lifting out and slicing. Or at least, try to – I rarely manage. They do cut better once cool, though.
Random Digression About Brownie Crusts (Feel Free to Skip)
Ever notice how some brownies get that shiny, crackly crust and others are more matte? I chased that crust for ages – honestly, I think it depends mostly on how much you whisk your egg–sugar mix. Or maybe it’s just magic brownie luck. No scientific proof here, just brownied fingers.
Notes: Things I’ve Learned While Getting Chocolate On Everything
- If you slice these when still warm, things get messy. Delicious, but messy.
- Leaving a few whole pistachios gives a lovely crunch. Or so my cousin swears (I prefer them chopped, but to each their own).
- The Ferrero Rochers melt and ooze slightly – don’t panic. First time I thought I’d ruined them, they were just molten. Actually, better that way.
Variations – Stuff I’ve Tried (And One That Didn’t Work)
- Hazelnuts instead of pistachios? Yes, and pretty true to the Ferrero Rocher vibe.
- Blonde brownies with white chocolate? Didn’t love it. The Ferrero kind of disappeared in the sweetness. But your mileage may vary.
- I swapped in Nutella for dark chocolate once. Was… okay. On second thought, stick to real chocolate here.
Equipment – But Don’t Stress If You’re Missing Something
- A good 8-inch brownie tin is handy. But I’ve used a mishmash of pans (and one time, muffin tins, which was a bit fiddly).
- Baking paper – or just butter the pan like mad and pray. Sometimes it works.
- Mixing bowls. Or, if you’re in a rush, I’ve mixed straight in the saucepan before. Not ideal, but it’s fewer dishes.
How To Store These (But Will You Even Need To?)
Stick ‘em in an airtight container at room temp for up to 3 days. They also freeze pretty well if you’re the sort who plans ahead. But, honestly, in my house a batch never lasts more than a day. If you find leftover pieces, consider it a sign – go buy a lottery ticket.
Serving – A Few Family Traditions
Mostly, I just put these on the coffee table and watch them vanish. But they pair wickedly well with a scoop of vanilla ice cream, or for a bit of drama, a lazy drizzle of homemade caramel sauce (here’s a decent one). I’ve also seen my uncle dunk one in espresso, which… bold move, I respect it.
Worst Mistake I Made – A Quick Story
Once, I tried doubling the recipe but forgot to double the pan size, and oh man, it ended up raw in the middle but burned at the edges. Don’t do that. Actually, patience is key with these – let them cool completely before cutting, even if it’s a test of willpower.
Got Questions? Here’s What I’ve Been Asked
- Can I use milk chocolate instead of dark?
- Sure, but they’ll be very sweet. You might want to cut down the added sugar a bit, or just embrace the sugar rush.
- Do I really need Ferrero Rochers?
- Not really. You could use any filled chocolate truffle, or just extra nuts. But honestly, the Rochers do make these special.
- Can I make them gluten-free?
- Yep, just sub in a gluten-free flour blend. They might be a bit more crumbly, but still tasty.
- How do I know when they’re baked enough?
- When the edges are set and the middle doesn’t slosh when you wiggle the tin. Toothpick test should come out with a few damp crumbs, not wet batter. And don’t panic if it sinks a bit as it cools; that’s just the fudgy magic doing its thing.
- What if I don’t have an oven?
- Short answer: it’s tricky. But I’ve read you can use an air fryer or even a stovetop setup with a tight-fitting lid (like steaming, sort of). Results may vary – if you try this, let me know how it goes!
For more home-style baking inspo, you might want to check out Sally’s Baking Addiction – loads of friendly advice there.
Ingredients
- 200 g dark chocolate, chopped
- 150 g unsalted butter
- 180 g granulated sugar
- 3 large eggs
- 100 g all-purpose flour
- 1/4 tsp salt
- 6 Ferrero Rocher chocolates, roughly chopped
- 70 g roasted pistachios, shelled and chopped
- 1 tsp vanilla extract
Instructions
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1Preheat the oven to 180°C (350°F) and line a 20×20 cm (8×8 inch) baking pan with parchment paper.
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2Melt the dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat.
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3Add the sugar to the melted chocolate mixture and stir well. Beat in the eggs one at a time, then mix in the vanilla extract.
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4Fold in the flour and salt just until combined. Gently stir in three-quarters of the chopped Ferrero Rocher and pistachios.
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5Pour the batter into the prepared pan, smoothing the top. Sprinkle the remaining Ferrero Rocher pieces and pistachios over the top.
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6Bake for 28-32 minutes or until the edges are set and a toothpick inserted comes out with moist crumbs. Cool completely before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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