Ferrero Rocher Brownie - Rich Version Encore

First half of the year is approaching the end but I still have a lot of pending stuff that have not settled yet, I am just like racing with times :(


This is modification from the rich version Ferrero Rocher Brownie which I love it a lot. Although the that brownie tasted delicious but it may be too rich for some people or children, thus I reduced the amount of chocolate and cocoa powder.

Ingredients :
100g dark chocolate, chopped (I used 65%)
90g butter, chopped
70g brown sugar
pinch of salt
2 eggs at room temperature + lightly beaten
1/2 tsp vanilla extract (I used 1/4 tsp pure vanilla powder)
70g plain flour, sifted
10g cocoa powder, sifted
4 ferrero rocher (I used 8 ferrero rocher)

Method :
1. Preheat oven to 170C. Line an 8" x 3.5" x  3" inch baking pan with baking paper.

2. Mix flour and cocoa powder together, set aside.

3. Melt chocolate and butter in a heat-proof bowl over a pot of barely simmering water. Stir gently and constantly until smooth. 

4. Add sugar and salt, stir until all sugar has dissolved. Remove from heat.

5. Continue to stir for 30 seconds. Add beaten eggs and mix well.

6. Add vanilla extract and mix well.

7. Add flour and cocoa powder mixture in 3 separate rounds, mix well in each addition.

8. Pour 1/2 brownie batter into the baking pan. 

9. Add an even layer of Ferrero Rocher and push in the rocher and cover with remaining 1/2 of brownie batter. Flatten with dough scraper.

10.  Bake at 170C for 5 mins, reduce to 160C and continue to bake for 25 mins or until the cake tester come out clean.

11. Let it cool down completely in the baking pan .

12. Chill it for 4 hours before slicing.






Verdict?
The brownie still taste chocolaty and rich, still heavenly delicious. If you are afraid of too rich and chocolaty brownie, you may try this out.

I'm submitting this post to the Best Recipes for Everyone ~ May 2015 

Event Theme : My Favourite Desserts

 organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.