FERRERO ROCHER FUDGE BROWNIES

Introducing my new FAVOURITE fudge brownie recipe! I just wanna start off by thanking the baking Gods for putting this incredible recipe idea in my head. If you’re a fan of Ferrero Rochers, Nutella and brownies, you’ll fall head over heels for these decadent brownies.

If you’re not familiar with a Ferrero Rocher, it’s basically a whole roasted hazelnut surrounded by a chocolate hazelnut filling (I think it’s Nutella), around that filling is a thin wafer shell. All of this deliciousness is then encased in a milk chocolate coating with chopped hazelnuts mixed in. Now imagine all of that yummy perfection stuffed inside of a fudgy brownie and a thick and creamy Nutella fudge!

To begin, I whipped up a batch of my favourite brownie recipe that originally made their debut in these Oreo Fudge Brownies. This time, instead of stuffing them with Oreos, I stuffed them with Ferrero Rochers! To do this, I poured half of the brownie batter into the baking pan. I then placed about 12 frozen Ferrero Rochers on top, in an even layer. Make sure your Ferrero Rochers are frozen so they don’t melt while baking.

INGREDIENTS
BROWNIES:

• 6 oz dark chocolate, chopped
• 3/4 cup unsalted butter, cubed
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 3/4 cup all-purpose flour
• 2 Tbsp unsweetened cocoa powder
• 1/4 tsp salt
• 16 Fererro Rochers, frozen

NUTELLA FUDGE:

• 14 oz can sweetened condensed milk
• 1 and 1/2 cups semisweet chocolate chips
• 1 cup Nutella
• 3/4 cup whole roasted hazelnuts, skinned + 1/2 cup hazelnuts, finely chopped
• 6 Ferrero Rochers, sliced in half
• Nutella Ganache

INSTRUCTIONS
FOR THE BROWNIES:

1. Preheat the oven to 350°F (325°F for dark non-stick pans) (180°C). Line a 9x9-inch square baking pan with aluminum foil or parchment paper, leaving about 2-inches hanging over the sides and spray with non-stick spray. Set aside.
2. Place chopped chocolate and cubed butter in a large bowl over a saucepan of simmering water. Stir constantly until the butter and chocolate are both melted and combined, about 3-4 minutes.
3. Remove bowl from heat and immediately add both sugars, whisk until sugar is dissolved and mixture is smooth. Use your fingertip to check the temperature of the batter to make sure it's not too hot--it should be warm. If it is too hot, let it cool for a few minutes before proceeding. This is so the eggs don't curdle when added.
4. ...................................

for full recipes please see : www.queensleeappetit.com

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