When I think fall and winter baking with chocolate, I reach for rich, decadent flavors – and hazelnuts.
Ferrero Rocher chocolates are one of my favorites, and while they are available year-round, I always develop a taste for them when the weather turns crisp and cool. With their delectable hazelnut center, they embody flavors of Thanksgiving and the holidays.
in 2013, surrounding the holidays that yielded warmer temperatures than usual, I made Ferrero Rocher Pie, a cool, no-bake dessert with these chocolates, but this year, I opted for brownies. And I didn’t have to look far for inspiration and a great recipe.
In late September, the editors of Food52 debuted a new cookbook centered entirely on approachable, easy-to-execute baking recipes, Food52 Baking. From the moment I became aware of the upcoming debut, I knew I had to have a copy.
This book is filled with great recipes that are easy to execute but yield expert results. Whether you’re baking for the first time or have been baking up a storm for years, this book has great recipes that any home baker can enjoy. I sampled and tested a number of recipes from the book, but my adapted version of the Brown Butter Cupcake Brownies recipe – found in the Special Occasion Cakes section – was my favorite.
I took this recipe from the book and made my own tweeks, the most significant of which was the inclusion of Ferrero Rocher in the center versus chocolate chips. I also added more cocoa powder and less flour, changed up the sugar, and I skipped the walnuts entirely. The result were a rich, flavorful brownies – baked in a muffin pan – with a velvety truffle in the center. Ferrero Rocher chocolates do not lose their shape significantly during baking. The chocolate remained mostly in tact with some flavor distribution around the candy in the brownie.
I liked that outcome. Instead of melting and creating a center similar to a lava cake, the in-tact chocolate created a nice surprise in the center that you eat your way to, with a whole hazelnut waiting in the middle.
These brownies are a great pick for serving at Thanksgiving or your holiday celebrations, for potlucks or office parties, and they make leftovers a snap. I always like serving personal-sized desserts to guests, and I also enjoy being able to reach for a dessert without using a spatula to scoop a serving from a larger dish. By baking these brownies in a muffin pan, you get great single serve dessert and a more sophisticated presentation.
Food52 Baking is a great cookbook for new baking recipes, and for me, it served as incredible inspiration with crave-worthy results!
Ferrero Rocher Brown Butter Brownies
Adapted from Food52 Baking by the Editors of Food52, Ten Speed Press
Yields 12 brownies
- 1 1/4 cups unsalted butter
- 2 1/4 cups turbinado sugar
- 2 cups unsweetened cocoa powder
- 1 tablespoon water
- 2 teaspoons vanilla paste
- 3/4 teaspoon salt
- 1/3 cup all-purpose flour
- 12 Ferrero Rocher chocolates, unwrapped
- Preheat the oven to 325 degrees. Grease a 12-cavity muffin pan or use cupcake liners.
- In a large bowl, combine sugar, cocoa, water, vanilla paste, and salt. Set aside.
- Melt the butter in a large saucepan over medium heat. Constantly stir the butter until it begins to turn a light brown color and smell nutty. Remove from heat and immediately pour into bowl with dry ingredients. Mix well and let stand for five minutes.
- Add the eggs individually, whisking after each addition. Add flour and mix well, no less that one minute.
- Spoon mixture into each muffin pan cavity. Fill to the top, as this mixture does not rise significantly and will settle during cooling. Then, insert one Ferrero Rocher chocolate in the center of each batter-filled cavity.
- Bake for 20 minutes or until the outer edges surrounding the chocolate are set.Let cool in pan for 15 minutes. Then, remove each gently and serve immediately. These brownies may be stored in a sealed container at room temperature for up to three days or frozen in a freezer-safe storage bag for up to four months.
I received this book from Blogging For Books for this review. The opinions on this book and its contents are my own. I only work with companies and endorse products that I have positive personal experience with and enjoy.