Pistachio Ferrero Rocher Brownies Recipe
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.
- 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
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
- 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.
- 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.
- 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
