Ingredients
Scale
- 200g dark chocolate
- 150g unsalted butter
- 200g granulated sugar
- 3 large eggs
- 100g all-purpose flour
- 50g cocoa powder
- 50g chopped pistachios
- 8–10 Ferrero Rocher chocolates, chopped
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 180°C (350°F) and line an 8×8-inch baking pan with parchment paper, greasing lightly.
- Melt dark chocolate and butter together until smooth.
- In a separate bowl, whisk sugar and eggs until pale and frothy.
- Gradually combine melted chocolate and butter with the egg-sugar mixture.
- Sift in flour and cocoa powder, add a pinch of salt, and fold gently.
- Stir in chopped pistachios and Ferrero Rocher chocolates evenly.
- Add vanilla extract and mix lightly.
- Pour batter into the prepared pan, smooth the top, and optionally sprinkle extra nuts or chocolate pieces.
- Bake for 25–30 minutes until a toothpick comes out with moist crumbs.
- Cool completely, then lift from pan using parchment paper and cut into squares.
Notes
For extra fudgy brownies, slightly underbake.
Substitute nuts or chocolate fillings for a different twist.
Store in an airtight container at room temperature or freeze for later use.
- Prep Time: 15
- Cook Time: 30