FERRERO ROCHER BROWNIES

Is there a better three word combination?

Ferrero. Rocher. Brownies.

I mean, its up there with fish and chips or Joseph Gordon Levitt.

Right?

Right. And all you have to do is unwrap, crush, mix, bake and enjoy.

Smashin'

INGREDIENTS

Pre-heat the oven to 375 F // 190 C // GM 5 and line a square brownie pan (about 8 x 8in) with greaseproof paper.

In a large bowl mix together the butter (softened ever so slightly in the micro if you want to make life easier!) and sugar lightly. Add the eggs and stir, adding the vanilla essence once incorporated. 

Gratuitous mini utensils make everything taste better.

Once stirred, measure out your Nutella and stir into the mixture. And because I know what you're thinking, staring into your 3/4 empty Nutella jar,  it is totally acceptable to finish off the remaining chocolate spread. No spoons necessary.

Now for the Ferrero.

Unwrap and chop 10-12 chocolates and stir them into the batter [in total, including decoration, I used about 18 Ferrero's, and whilst I would never wish to preach self-restraint where chocolate is concerned, you can just use as few/many as you have].

Now simply sift in the flour, stir and pour into the pre-prepared tin.

Spread the mixture out as evenly as possible, and then take a few more Ferrero Rocher [I used six], chop in half and dot across the surface.

Now simply bake for 35-45 minutes, until slightly squidgy and cracked on the surface - take care to test that the middle is cooked before slicing and serving.

I challenge you not to eat the whole thing.

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