Try this recipe of delicious & lip-smacking Ferrero Rocher Chocolate Brownie.
Cooking time - 30 mins, Prep time - 10 mins, Serves - 6
Ingredients
200 gms - Butter
100 gms - Plain Flour
4 - Eggs
400 gms - Brown Sugar
1/2 Tsp - Salt
400 gms - Dark Chocolate
1 Tsp - Vanilla Essence
12 - Ferrero Rocher Chocolates
Method
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Preheat the oven to 170°C.
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In a small saucepan, melt the butter over low heat.
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Let it cool down and add the chocolate (finely grated). If the heat from the butter does not fully melt the chocolate, put the pan back over the heat for 10 seconds and stir until melted. Let it cool.
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Sift the flour into a small mixing bowl. Set aside.
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In a medium mixing bowl, combine the eggs, sugar, salt, and vanilla. (If you want to eat Eggless, then replace eggs with 200 Gms of Milkmaid)
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Using a mixer, beat the mixture on high speed until the mixture thickens and becomes pale in colour – 4 to 5 minutes.
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Using a rubber spatula, fold the cooled chocolate into the egg mixture Add the flour and fold it in quickly but gently with the rubber spatula so that you don’t deflate the air that’s been incorporated into the eggs. Pour the batter into the prepared dish and smooth the top with a spatula
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Drop the Ferraro Rocher (chopped in to 2 halves) evenly throughout the brownie batter (I chopped mine in half first but you may even put it full as well)
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Make sure you cover each Ferraro Rocher with a bit of brownie batter so their tops don’t get burned while baking. Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes. Let cool completely on a wire rack.
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Using a sharp knife, cut into 12 squares, or size desired. The brownies will keep in an airtight container in a cool place for up to 1 week. With time these Brownies will get better in taste :)
bon appetit
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