Pistachio Ferrero Rocher Brownies Recipe

Introduction

These Pistachio Ferrero Rocher Brownies combine a fudgy chocolate base with a rich pistachio cream coating for a nutty treat that’s impossible to resist. Perfect for gatherings or a special indulgence, these truffle-like brownies bring a gourmet touch to your dessert table.

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

1. Step 1: Preheat your oven to 170°C (fan) and line a 20×20 cm baking pan with baking paper. Melt the butter and dark chocolate together in a microwave-safe bowl in 20-second bursts, stirring until smooth. Allow it to cool.
2. Step 2: Using a mixer, beat the eggs with both sugars for about 4 minutes until the mixture is light and creamy. Add the vanilla extract, then gently fold in the cooled chocolate and butter mixture.
3. Step 3: Sift the plain flour, cocoa powder, and salt into the wet ingredients, folding it in carefully to keep the batter airy. Pour the mixture into the prepared pan and bake for 30 minutes. Let the baked brownie cool completely.
4. Step 4: Once cooled, trim off the edges and crust. Crumble the soft center into a bowl and roll into balls weighing about 28–30g each, making 15 to 20 balls. Chill these on a tray for 30 minutes, reshaping and chilling again if needed, for up to 1 hour total.
5. Step 5: Mix the chopped roasted pistachios into the slightly warmed pistachio cream. Using a fork, dip each brownie ball into this mixture, scraping off any excess coating. Place the coated truffles on a baking paper-lined tray and chill for 1 to 2 hours before serving.

Tips & Variations

• Use high-quality dark chocolate to deepen the flavor of your brownies.
• Add hazelnut crumbs into the pistachio coating for an extra nutty crunch.
• Experiment with different nuts or add a pinch of sea salt on top for contrast.

Storage

Store the pistachio-coated brownies in an airtight container in the refrigerator. They will keep well for up to 5 days. For best flavor and texture, allow them to come to room temperature for about 15 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of pistachio cream?

While regular cream can work as a base, pistachio cream provides the distinctive nutty flavor essential to this recipe. Substituting it will change the taste significantly.

How can I tell when the brownies are done baking?

The brownies are ready when the edges are set and the center still looks slightly soft but not liquidy. A toothpick inserted in the center should come out with a few moist crumbs attached.

Pistachio Ferrero Rocher Brownies Recipe

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4.9 from 92 reviews

This Pistachio Ferrero Rocher Brownies recipe offers a decadent and fudgy chocolate base combined with a rich pistachio cream coating, creating irresistible nutty truffle-like treats perfect for any chocolate lover.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 15–20 truffles 1x
• Category: Dessert
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

For the 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

For the Pistachio Coating

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

Instructions

1. Make the Brownies: Preheat the oven to 170°C (fan). Line a 20×20 cm pan with baking paper. Melt the butter and dark chocolate together in a microwave-safe bowl, heating in 20-second bursts and stirring until smooth. Allow this mixture to cool. In a separate bowl, beat the eggs with the caster and light brown sugars for about 4 minutes until the mixture is light and creamy. Add the vanilla extract, then slowly fold in the cooled chocolate-butter mixture. Sift together the plain flour, cocoa powder, and salt, then gently fold these dry ingredients into the wet mixture until combined. Pour the batter into the prepared pan and bake for 30 minutes. Once baked, allow the brownies to cool completely before proceeding.
2. Form the Truffles: Trim away the edges and crust of the cooled brownies. Crumble the soft inside portion into a bowl. Roll the crumbled brownies into balls weighing approximately 28–30g each, yielding 15–20 balls in total. Place these balls on a tray and chill in the refrigerator for 30 minutes. If needed, reshape the balls and chill again so that the total chilling time is about 1 hour to firm them up properly.
3. Coat in Pistachio Cream: Stir the chopped roasted pistachios into the slightly warmed pistachio cream to distribute them evenly. Using a fork, dip each brownie ball into the pistachio cream mixture, scraping off any excess cream. Place the coated truffles on a tray lined with baking paper. Chill the coated truffles in the refrigerator for 1–2 hours until the coating has set and they are firm enough to serve.

Notes

• For best flavor, use high-quality dark chocolate with at least 70% cocoa.
• To add more nutty richness, consider incorporating hazelnut crumbs into the pistachio coating mixture.
• Store the finished truffles in an airtight container in the refrigerator for up to 5 days to maintain freshness.
• Experiment with other pistachio-based desserts such as Pistachio Cupcakes with Vanilla Frosting or Chocolate Pistachio Bars for more nutty treats.

Keywords: pistachio brownies, Ferrero Rocher brownies, fudgy brownies, nutty chocolate truffles, homemade truffles, pistachio cream dessert