Ferrero Rocher Rich Fudge Brownies

As you can tell, I have been a bit over cupcakes. I was hankering for something a little bit sweet to take on a picnic at Mt. Cootha today and had an excess of Ferrero Rocher's after stocking up at a clearance sale at Target.



So, I made brownies! I used my favourite brownie recipe from www.taste.com.au
They always turn out rich, tasty, fudgy and sooo good! Definitely my go to recipe that I can adapt to suit any flavour I want to add.

They went down a treat. Made the walk down to the gold mine harder. They made me tired! But here are a couple snaps I took on the way..



Skitso Magpie what was insistent that it was going to have some of our risoni salad



Mr. BB racing ahead.. Apparently whilst taking in the scenery, I was going too slowly

Bridge used to cart over gold



Mine Shaft.. had no gold lol

Fererro Rocher Brownies
Adapted from taste.com.au

200g unsalted butter, chopped
200g dark chocolate, broken into pieces
1 cup brown sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup gluten-free plain flour
2 tablespoons cocoa powder
12 Ferrero Rocher chocolates
4- Ferrero Rocher's chopped
1/4 cup chopped walnuts or hazelnuts.


Method

Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.

Prep your chopped Ferrero Rochers and walnuts.

Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.

Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine. Mix in chopped Ferrero Rochers and walnuts.



Pour brownie mixture into pan. I have added the Fererro Rochers into the batter just before baking

Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.