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Pistachio Ferrero Rocher Brownies Recipe

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Indulge in richly decadent Pistachio Ferrero Rocher Brownies, featuring a fudgy dark chocolate base with a hint of vanilla, topped with a luscious pistachio cream coating and crunchy roasted pistachios. This recipe combines the luxurious flavors of chocolate and pistachio for a perfect dessert or treat.

Ingredients

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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. Prepare the Brownie Batter: Melt the butter and chopped dark chocolate together over a gentle heat or in a microwave until smooth. Set aside to cool slightly.
  2. Mix Eggs and Sugars: In a separate bowl, whisk together the eggs, caster sugar, light brown sugar, and vanilla extract until the mixture is pale and fluffy.
  3. Combine Wet and Dry Ingredients: Gradually add the melted chocolate and butter mixture into the egg mixture, stirring continuously. Sift in the plain flour, cocoa powder, and salt, then fold gently until just combined to avoid overmixing.
  4. Bake the Brownies: Preheat your oven to 170°C (340°F). Pour the batter into a lined baking tin and bake for 25-30 minutes or until a skewer inserted comes out with a few moist crumbs but not wet batter.
  5. Cool the Brownies: Allow the brownies to cool completely in the tin on a wire rack before removing them to prevent breaking.
  6. Apply Pistachio Coating: Spread the slightly warmed pistachio cream evenly over the cooled brownie base, covering the entire surface.
  7. Add Roasted Pistachios: Sprinkle the chopped roasted pistachios generously over the pistachio cream layer to add crunch and flavor.
  8. Set and Serve: Chill the coated brownies in the refrigerator for at least 1 hour to allow the pistachio cream to set firmly before slicing and serving.

Notes

  • Use high-quality dark chocolate for the best flavor and texture in the brownies.
  • Warming the pistachio cream slightly makes it easier to spread evenly over the brownie base.
  • Allow the brownies to cool completely before adding the pistachio coating to prevent melting and sogginess.
  • Store the brownies in an airtight container in the refrigerator for up to 5 days.
  • For a nut-free alternative, substitute pistachio cream and roasted pistachios with a similar textured spread and topping.

Find it online: https://amandafood.com/pistachio-ferrero-rocher-brownies-recipe/