I can’t quite remember how we came to have an abundance of Forrero Rocher’s in our house, I suspect it was the result of some hungover/slightly intoxicated journey I now don’t have any recollection of, but we did and it was glorious. The only trouble when having big boxes of chocolates/sweets however is when you get to the end and there are only the rejects left. These usually consist of coconut, dark chocolate or really hard toffee varieties in our case.
It’s always a shame to throw them away, and this often results in me attempting to eat them in a bid to spare their feelings but noone wins in that scenario – until I came up with the idea to just simply add them to something we already love, BROWNIES.
Using my go to brownie recipe and throwing in some chopped Hazelnuts (I searched far and wide for a Hazelnut liquor too but no success) and the remaining dark chocolate balls, I served up an extra special treat to impress some mates who came over for dinner. They’re great homemade treats too for birthdays and Christmas – and if you do stumble upon some liquor, I salute you!
NOTE: The brownies will keep in an airtight container for up to three days but best demolished shortly after baking.
Ingredients (makes 12 when baked in a 20cm Brownie tin):
- 185g unsalted butter, at room temp
- 85g plain flour, sifted
- 275g golden caster sugar
- 30g cocoa powder, sifted
- 3 eggs
- 185g dark chocolate
- 150g chopped Hazelnuts
- 12 Forrero Rocher’s (refrigerated)
- 1 tsp Hazelnut flavouring (optional)
- Begin by preheating the oven to 170 degrees C and line a 20cm square baking tin. Melt the butter and dark chocolate in a saucepan over a low heat, stirring continuously. Once completely melted, set aside
- Place the sugar and eggs into a mixing bowl and whisk for a few minutes until the mixture has almost double in size and resembles an almost mousse like texture
- Pour the chocolate/butter mixture into the mixing bowl and mix with the egg/sugar mixture. Pour the sifted flour, cocoa powder, hazelnut flavouring (if using) and chopped hazelnuts into the bowl and gently fold it in with a metal spoon until just combined
- Pour the brownie mixture into the baking tray and set a timer for 30-35 minutes – at 25 minutes, or a few minutes before removing from the oven (the brownie shouldn’t be wobbling in the middle at this stage) mark with a sharp knife where you will cut the brownies into 12 squares and place a Forrero Rocher in the middle of each piece. Place back in the oven for the remaining time and remove once baked through
- Leave the brownies to cool in the tin and then place in the fridge for 2 hours before serving (this last step is optional but I find it makes them easier to cut and enhances the fudgy texture). Return to room temp before serving and enjoy!