Pistachio Ferrero Rocher Brownies are everything! If you are a pistachio cream addict like me then you are going to love these bite sized Ferrero Rocher inspired brownie truffles.
These nutty, chocolatey brownie truffles are very easy to make and taste amazing. You will need a jar of Pistachio cream, this one is my fav and you can get it on Amazon, click here to get the exact brand I use for all my pistachio desserts.
All you need to do is whip up a batch of my fudgy brownies, mould them into small balls. Dunk them in a mix of chopped pistachios and pistachio cream, then chill in the fridge. That’s it, so easy!
Scroll down to get the full recipe…
How to make these Pistachio Ferrero Rocher Brownies?
Line a 20cmx 20cm baking pan with baking paper. Set aside.
Melt 180g dark chocolate and 170g butter in the microwave, 20 secs at a time. Set aside.
Mix 3 eggs, 200g caster sugar, 60g light brown sugar & 1tbsp vanilla extract with an electric beater/stand mixer for 4 mins. It should be pale and creamy.
Fold in the slightly cooled chocolate butter mix with a spatula.
Sieve 170g plain flour and 40g cocoa powder together, add to the wet ingredient, fold in with spatula.
Pour the brownie mix into the lined tin.
Bake in the oven @170c fan 30 mins.
Once the brownies have completely cooled, cut the sides off and the flaky top.
Crumble the brownie into a bowl, make 28g-30g balls by rolling the crumbled brownie in your hands.
Place the brownie balls on a lined tray that can fit in your fridge. This recipe should make approx.15-20 balls.
If the brownie balls are too soft and loose their shape, put them in the fridge for 30 minutes, then roll each one back into a ball. Place them back in the fridge for 30 minutes to 1 hour.
Chill the brownie balls in the fridge for 1 hour.
Scroll down to get the full recipe and ingredients needed…
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180g dark chocolate (melted for the brownie batter)
170g plain flour
40g cocoa powder
3 eggs
200g caster sugar
60g light brown sugar
1tbsp vanilla extract
1/4 tsp salt
Pistachio cream
400g pistachio cream
100g pistachios
Instructions
Fudgy brownies
Line a 20cmx 20cm baking pan with baking paper. Set aside.
Melt 180g dark chocolate and 170g butter in the microwave, 20 secs at a time. Set aside.
Mix 3 eggs, 200g caster sugar, 60g light brown sugar & 1tbsp vanilla extract with an electric beater/stand mixer for 4 mins. It should be pale and creamy.
Fold in the slightly cooled chocolate butter mix with a spatula.
Sieve 170g plain flour and 40g cocoa powder together, add to the wet ingredient, fold in with spatula.
Pour the brownie mix into the lined tin.
Bake in the oven @170c fan 30 mins.
Once the brownies have completely cooled, cut the sides off and the flaky top.
Crumble the brownie into a bowl, make 28g-30g balls by rolling the crumbled brownie in your hands.
Place the brownie balls on a lined tray that can fit in your fridge. This recipe should make approx.15-20 balls.
If the brownie balls are too soft and loose their shape, put them in the fridge for 30 minutes, then roll each one back into a ball. Place them back in the fridge for 30 minutes to 1 hour.
Chill the brownie balls in the fridge for 1 hour.
Pistachio cream
Chopped the pistachios into small chunks, then mix them together with the pistachio cream in a bowl.
Remove the brownie balls from the fridge.
Heat the pistachio cream for 5 seconds in the microwave to make it a but runny. Heat for another 5 seconds if needed.
Dip each brownie ball in the pistachio cream, use a fork to scoop them out and scrape off the excess on the side of the bowl.
Place then pistachio Ferrero Rocher brownie truffles on a tray lined with baking paper. Chill for 1-2 hours.
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