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Pistachio Ferrero Rocher Brownies Recipe

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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.

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. 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

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