Thursday, 8 December 2016

Ferero Rocher Brownies


 'Be sure to save room for desert this Christmas!'

So it's becoming a bit of a tradition that whenever Jack is ill I'll bake him brownies as he says it will definitely make him feel better, ha! I don't mind because I love baking, and brownies seem to be my speciality (as my old work colleagues will know!) I thought I would change it up a bit this time around, and seeing as it's the Christmas it seemed only right that I make them extra naughty by adding Ferero Rocher's! It seemed like a great idea to add a little Christmas baking onto my blog as it's something I've never really shown on here, but certainly something I would love to do more of!

The recipe I use to bake these delicious brownies is actually one of Jamie Oliver's (we all know we can trust Jamie and his recipe's are always fail-safe!), however rather than just follow the recipe completely, I've added my own twist. If you'd like to see Jamie's original recipe then head on over here and you can see how I've slightly adjusted it.


Ingredients:
200g dark chocolate
250g unsalted butter
80g cocoa powder
65g gluten free self-raising flour
1 teaspoon baking powder
360g caster sugar
4 large free-range eggs
100g milk chocolate chips
100g white chocolate chips
12 Ferero Rocher

*Before starting preheat the oven to 180°C/350°F/gas 4.*

1. First off melt the butter using a bain-marie (a bowl placed over a pan of boiling water, making sure the water doesn't touch the bowl).

2. Once the butter has melted then add the dark chocolate to the same bowl and stir until it has fully melted and mixed with the butter.

3. In a separate bowl mix together the cocoa powder, self-raising flour (this is my secret ingredient as apposed to normal flour as it makes the brownie a lot lighter), baking powder, caster sugar and free-range eggs. 

4. Once mixed, you then want to add the melted butter and chocolate and mix it all together making sure there are no lumps.

5. Next add the milk and white chocolate chips and mix until they are fully submerged in the mixture.

6. Now you want to grab a baking tray and line it with greaseproof paper (this just makes it easier to remove from the baking tray once the brownies are done.

7. This is where we crank up the naughtiness level and add the Ferero Rocher's! Just place them into the mixture, making sure they are not too close together. I placed them in a 4 x 3 pattern in the baking tray to make it easier to cut into squares.

8. Place in the oven for around 25 minutes, but keep an eye on them as some ovens tend to cook quicker than others. Once you think they are done, grab a skewer and poke it into the brownie, if the skewer comes out gooey but the brownie is springy to touch on the outside then they are done!

9. Allow the brownies to cool as this will make it a lot easier when cutting them into squares (or in my case, slabs!).

10. Once the brownies are cool and you can cut them, enjoy! I tend to eat mine with some vanilla ice-cream - yum!


So be sure to make room for desert this Christmas and add these tasty treats to your indulgence list, or you could even give them as a gift to the chocolate lover in the family! If you do make these I'd love to know so leave me a comment below! If you'd like to see me making these in action then they are on my latest vlog so check it out on my channel.

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