Pistachio Ferrero Rocher Brownies Recipe

Introduction

These Pistachio Ferrero Rocher Brownies combine the rich, fudgy texture of classic brownies with a luxurious pistachio cream coating. Perfect for a special treat, they transform everyday brownies into elegant, bite-sized delights.

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 the oven to 170°C (fan) and line a 20×20 cm pan with baking paper. Melt butter and chocolate together in a microwave-safe bowl in 20-second bursts, stirring until smooth, then let it cool.
2. Step 2: Beat eggs and both sugars with a mixer for 4 minutes until light and creamy. Add vanilla extract and gently fold in the cooled chocolate-butter mixture.
3. Step 3: Sift plain flour, cocoa powder, and salt, then fold into the wet ingredients carefully. Pour the batter into the prepared pan and bake for 30 minutes. Allow the brownies to cool completely.
4. Step 4: Trim the edges and crust from the cooled brownies. Crumble the soft center into a bowl. Roll the crumbs into balls weighing about 28–30g each, making 15 to 20 balls in total. Chill them on a tray for 30 minutes, reshaping if needed, and chill for a total of 1 hour.
5. Step 5: Mix the chopped roasted pistachios into the slightly warmed pistachio cream. Dip each brownie ball into the pistachio cream using a fork, scraping off any excess, then place coated truffles on a tray lined with baking paper.
6. Step 6: Chill the coated truffles in the fridge for 1–2 hours before serving to set the coating.

Tips & Variations

• Use high-quality dark chocolate for a richer brownie base.
• If pistachio cream is thick, warming it slightly makes dipping easier.
• Swap roasted pistachios for chopped hazelnuts for a different but complementary texture.
• For extra crunch, sprinkle a few chopped pistachios on top of the coated truffles before chilling.

Storage

Store the finished brownies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10 minutes before serving to soften slightly. You can also freeze the coated truffles in a single layer and thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies without a mixer?

Yes, you can whisk the eggs and sugars vigorously by hand until the mixture is light and creamy, although it will take longer and require some elbow grease.

What can I use instead of pistachio cream?

If pistachio cream isn’t available, you can substitute Nutella or a hazelnut spread for a similar creamy coating, though it will alter the flavor profile.

Pistachio Ferrero Rocher Brownies Recipe

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4.7 from 93 reviews

Indulge in these decadent Pistachio Ferrero Rocher Brownies, a luscious twist on traditional brownies. Rich dark chocolate and buttery brownie base are transformed into bite-sized truffle balls, coated in creamy pistachio and crunchy roasted pistachios. Perfect for special occasions or an elegant dessert, these treats offer a delightful combination of rich chocolate, nutty pistachio, and a smooth, creamy finish.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 50 minutes
• Yield: 15–20 truffles 1x
• Category: Dessert
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

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 your oven to 170°C (fan). Line a 20×20 cm baking pan with parchment paper for easy removal. Melt the butter and chopped dark chocolate together in a microwave-safe bowl in 20-second intervals, stirring until smooth, then allow it to cool. In a mixing bowl, beat the eggs with caster sugar and light brown sugar for about 4 minutes until the mixture becomes light and creamy. Add vanilla extract, then gently fold in the cooled chocolate-butter mixture. Sift the plain flour, cocoa powder, and salt over the wet ingredients and fold everything together carefully. Pour the batter into the prepared pan and bake for 30 minutes. Once finished, let the brownie cool completely before moving on to the next step.
2. Form the Truffles: Remove the brownie from the pan and trim off the edges and crust to get a soft center. Crumble the soft center into a large bowl. Using your hands, roll the crumbled brownie into balls weighing approximately 28–30g each. You should end up with about 15 to 20 balls. Place the brownie balls on a tray and chill them in the fridge for 30 minutes. If needed, reshape any that have softened and chill for a total of 1 hour to firm up properly.
3. Coat in Pistachio Cream: Gently warm the pistachio cream to make it easier to dip. Stir in the chopped roasted pistachios to combine. Using a fork, dip each chilled brownie ball into the pistachio cream mixture, ensuring each ball is evenly coated. Scrape off any excess cream with the fork, then place the coated truffles onto a baking paper-lined tray. Chill the coated truffles in the refrigerator for 1 to 2 hours to let the coating set before serving.

Notes

• Ensure the brownie base is completely cool before forming the truffles to prevent them from falling apart.
• Use high-quality dark chocolate for the best rich flavor in the brownies.
• If pistachio cream is not available, you can substitute with a mix of pistachio butter and a little honey or cream for smoothness.
• Chilling times are important for the truffles to hold their shape and for the coating to set properly.
• Store the finished truffles in an airtight container in the refrigerator and consume within 5 days for optimal freshness.

Keywords: Pistachio Brownies, Ferrero Rocher Brownies, Chocolate Truffles, Pistachio Cream, Dessert Recipe, Homemade Brownie Truffles