It’s the officially the start of bakemas 2021… Who’d have thought we’d make it here.
After another questionable year, I thought I’d guide you through the holiday period with festive bakes and treats from the 1st until the 25th of December – this is an annual event that I have been uploading to my YouTube channel since 2016.
I wanted to keep things super simple and thought I’d start out with a batch of these Ferrero rocher brownies – they’re the perfect treat. A rich and decadent chocolate brownie, studded with plenty of goodies, you won’t regret making these – I promise you.
Starting with my classic brownie base, which is the perfect brownie (btw), studded with chocolate chips and roughly chopped hazelnuts. Topped with generous dollops of Nutella (other hazelnut chocolate spreads are available) and swirled throughout the batter. Then finished with more roughly chopped hazelnuts and Ferrero rochers… They’re a lot of chocolate but honestly, they are a treat – so why not?
The best thing about this brownies is that you can make them in advance – they freeze wonderfully. So if you want to save some time and not have to worry about doing all of your baking over the holidays, this recipe has you covered.
Anyway, let’s get started, shall we?
210g butter, melted.
340g granulated sugar.
40-50ml hazelnut syrup.
1.5 tsp vanilla extract.
65g cocoa powder.
150g plain flour.
200g milk chocolate chips.
80g hazelnuts, roughly chopped.
80-100g Nutella chocolate spread.
9 whole Ferrero rocher.
Hazelnuts, roughly chopped – to scatter over the top.
Before you start making anything, you’ll want to do some prep work. Start by weighing up your ingredients, preheating your oven to 180˚c/350˚f and getting any equipment you need ready such as a mixing bowl and a whisk. Don’t forget to line your 9 inch baking pan with parchment paper.
To start on the brownie batter, you’ll want to add your melted butter and cocoa powder sugar into large mixing bowl and whisk the two together until well combined.
Then go ahead and add in the granulated sugar and mix it in until it’s fully incorporated. Give the bowl a good scrape down, this is just to incorporate any bits that may not have been fully worked in.
Add your eggs and mix until they are fully incorporated. As the eggs are incorporated, the mixture will become smoother and glossier. You will also want to add in the hazelnut syrup and vanilla extract in at this stage,
After that you can add in the plain flours chocolate chips and roughly chopped hazelnuts and fold those in using a spatula, this will lower the chances of over mixing the brownie batter. Once your brownie batter is ‘clear’ from any single ingredient, stop mixing.
Go ahead and grab your lined baking tray and transfer the brownie batter directly into it. Spread and level it out as you need, scatter over hazelnuts then place in the oven and bake for 15-20 minutes, it should be a little more baked around the edges and pretty raw in the centre.
One the brownies have had the first 15-20 minutes, you can then go ahead and place the Ferrero rocher on top, I just placed them so each brownie would have at least one chocolate in the centre of each portion. Place back in the oven for 10-15 or until a tester come out clean when inserted into the centre.
Once the brownies are baked, leave them in the tin and let them cool fully. Then place in the fridge overnight, this helps to make the brownies extra dense and easier to cut up – this isn’t essential but really helps.
When you’re ready to slice the brownies up, you can cut them up into however many pieces you wish. I cut mine into squares, that way you get the most out of each brownie – the dense, fudgey and biscuity goodness. The more sweet treats the better – don’t even try to disagree.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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