Pistachio Ferrero Rocher Brownies Recipe
If you’re a chocolate lover, get ready — these Pistachio Ferrero Rocher Brownies are the ultimate indulgence. Imagine the fudgiest, richest brownies swirled with Nutella, topped with crunchy Ferrero Rocher chocolates, and finished with roasted pistachios for that nutty, salty balance. They’re the kind of brownies that make jaws drop at parties, potlucks, or holiday gatherings.
Why These Brownies Are Next-Level
- Ultra Fudgy: Dense, gooey, and loaded with chocolate.
- Crunch Meets Creamy: Pistachios add crunch, while Ferrero Rocher melts into creamy bites.
- Showstopping Dessert: Looks bakery-made but is easy to make at home.
- Nutella Swirls: Hazelnut-chocolate spread makes every bite extra decadent.
Ingredients You’ll Need
- Unsalted butter (melted for rich flavor).
- Dark chocolate (for a deep chocolate base).
- Granulated sugar + brown sugar (perfect balance of sweetness).
- Eggs (for structure and richness).
- All-purpose flour + cocoa powder (brownie base).
- Nutella (swirled inside).
- Ferrero Rocher chocolates (halved or chopped).
- Pistachios (roasted and roughly chopped).
- Vanilla extract + pinch of salt (for depth).
Step-by-Step Instructions
- Melt the Base – Melt butter and chocolate together until smooth. Let cool slightly.
- Whisk Wet & Sugar – Whisk in sugar, eggs, and vanilla until glossy.
- Dry Ingredients – Fold in flour, cocoa powder, and salt gently.
- Nutella Swirl – Pour batter into a parchment-lined pan. Dollop Nutella on top and swirl with a knife.
- Top It Off – Scatter halved Ferrero Rocher chocolates and chopped pistachios on top.
- Bake – Bake at 350°F (175°C) for 30–35 minutes until set but fudgy in the center.
- Cool & Slice – Let brownies cool before slicing into squares.
Pistachio Ferrero Rocher Brownies
Fudgy chocolate brownies swirled with Nutella, topped with Ferrero Rocher chocolates and roasted pistachios. A decadent, bakery-style dessert perfect for holidays or parties.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- Melt butter and dark chocolate together until smooth. Let cool slightly.
- Whisk in sugar, brown sugar, eggs, and vanilla until glossy.
- Fold in flour, cocoa powder, and salt until just combined.
- Pour batter into pan. Dollop Nutella and swirl with a knife.
- Scatter halved Ferrero Rocher chocolates and chopped pistachios on top.
- Bake 30–35 minutes until edges are set and center is fudgy.
- Cool completely before slicing into 12 squares.
Notes
Optional: drizzle with melted chocolate for a more decadent finish. Store in airtight container for up to 4 days.
Tips & Variations
- Extra Gooey: Underbake slightly for molten centers.
- Nut Swap: Almonds or hazelnuts also pair beautifully with chocolate.
- Holiday Flair: Drizzle with white chocolate for a festive finish.
- Storage: Keep in an airtight container up to 4 days (if they last that long!).
