Mid November, I could devour a Ferrero Rocher. But come January, I physically can’t put another one in my mouth. At Christmas I counted eleven boxes given to our family as a collective. That’s too many. What are we supposed to do with all of these?
It’s a modern day dilemma with which we’re all familiar.
Then one day it hit me: brownies! I’ll chuck the whole box into a batch of brownies, I thought. It wasn’t a very well fleshed out plan but I got to work immediately. The nuts, coconut, wafer etc. in the Ferreros would add good texture and I knew it’d be foolproof because brownies are THE most forgiving recipe.
Didn’t bake them long enough? Just tell people it’s ‘fudgy’. They’ll love that!
Cracked on the top? Ice those bad-boys and no one’s the wiser.
Unlike some baking endeavours, the selfless brownie just wants you to succeed and delight in your handiwork time after time! Hear that soufflés and macarons?
This recipe is an amendment to Donna Hay’s pecan brownie recipe – not that I would ever doubt Queen D but I needed to make some tweaks.
Firstly, I like my brownies to be rich but not sickly sweet so I reduce the sugar content and upped the butter/chocolate/nutella component. Secondly, I like them a bit cakey and chewy so I added some self-raising flower just for a bit of lift and to up the dry:wet ingredient ratio.
Sounds science-y; it’s not.
As they came out of the oven I was cautiously optimistic. In fact, they turned out great.
So if January finds you stuck with a stack of leftover chocolates, I’ve come to your rescue… kind of. Admittedly this may result in more calories consumed overall but it’ll break up the monotony! I actually think it would work with almost any boxed chocolate like Favourites or Roses.
(Though don’t get me started on the debacle that was opening a box of Roses this Christmas; why would you change the recipe and packaging after forty years? Hadn’t they learned from the New Shapes drama?!)
Now you’ll have to excuse me, there’s half a jar of Nutella and a spoon that need my immediate attention and I don’t believe in New Year’s resolutions!
Whole Box of Ferrero Brownies
- 1 box of mixed Ferrero chocolates, unwrapped and coarsely chopped… or whatever you have been given for Christmas
- 1 block of Cadbury Dairy Milk Chocolate
- 1/2 cup Nutella and extra for icing
- 1/2 cup whole hazelnuts plus a few more for decoration
- 250g butter
- 4 eggs
- 1/2 cup of caster sugar
- 1/2 cup brown sugar
- 1 1/2 cups plain flour
- 1/2 cup self raising flour
- Preheat your oven to 160 degrees. Line a rectangular slice tin with baking paper.
- Place most of the broken up Ferreros – save some for decoration – into a saucepan with the milk chocolate, nutella, hazelnuts and butter. Melt slowly over a low heat until all the ingedients are liquidy and combined.
- Stir in the sugars and eggs. Mix until well combined.
- In a mixing bowl combine the flours then pour in the melted chocolate mixture. No need to be dainty about it, just bung it all together, brownies like that.
- Bake for 45 minutes.
- Once the brownie slab has cooled, top with a layer of Nutella and the leftover crushed Ferreros and hazelnuts. Drizzle of chocolate optional. (As if you wouldn’t!)