Description

Indulge in these Pistachio Ferrero Rocher Brownies, a decadent and crowd-pleasing dessert that perfectly marries rich chocolate with nutty pistachio flavors. These brownies feature a moist chocolate base coated in luscious pistachio cream and rolled in crunchy chopped pistachios, making them a truly irresistible treat.

Ingredients

Scale

For the Brownie Batter

200 grams high-quality chocolate
100 grams butter (or margarine for dairy-free option)
150 grams sugar
3 large eggs (or flax eggs for vegan substitute)
100 grams flour (almond flour for gluten-free alternative)
40 grams unsweetened cocoa powder

For Coating and Topping

100 grams pistachio cream (homemade or store-bought)
50 grams chopped pistachios, lightly toasted

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Instructions

Prepare the Brownie Batter: Melt the high-quality chocolate and butter together in a bowl set over simmering water, stirring until smooth. Gradually add sugar and stir until dissolved. Mix in the eggs one at a time, then gently fold in the flour and cocoa powder until just combined to avoid overmixing.
Bake the Brownies: Pour the batter evenly into a greased baking tray. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until the edges are set and a toothpick inserted near the center comes out with moist crumbs.
Cool the Brownies: Allow the brownies to cool in the baking pan for 10 minutes, then transfer them to a wire rack to cool completely. This prevents the coating from melting.
Coat in Pistachio Cream: Dip each cooled brownie piece thoroughly in the pistachio cream until it is fully covered on all sides.
Roll in Chopped Pistachios: Immediately roll the pistachio cream-coated brownies in the toasted chopped pistachios to form a crunchy outer layer.
Chill to Set: Place the coated brownies in the refrigerator for about 30 minutes to allow the pistachio coating to fully set before serving.

Notes

Use high-quality chocolate for the richest flavor and best texture.
For a dairy-free option, substitute butter with margarine and eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
To make this gluten-free, replace wheat flour with almond flour.
Lightly toast the chopped pistachios before rolling for enhanced flavor and crunch.
Keep the brownies refrigerated after coating to maintain the pistachio cream layer.
Reduce sugar if you prefer a less sweet dessert.