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Chocolate Pistachio

Pistachio Ferrero Rocher Brownies

Ultra-fudgy Pistachio Ferrero Rocher Brownies packed with deep chocolate flavor, pockets of hazelnut-chocolate candy, and a crunchy pistachio finish—perfect for celebrations or an elevated treat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Brownie Batter
  • 170 g unsalted butter
  • 200 g granulated sugar
  • 100 g light brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 75 g unsweetened cocoa powder
  • 95 g all-purpose flour
  • 1/2 tsp fine sea salt
Mix-ins & Topping
  • 100 g pistachios chopped, lightly toasted
  • 8 Ferrero Rocher chocolates halved
  • 60 g dark chocolate chips

Equipment

  • 9x9-inch Baking Pan
  • Parchment Paper
  • Mixing Bowls
  • Whisk
  • Rubber spatula

Method
 

  1. Preheat the oven to 175°C (350°F). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy lifting.
  2. Melt the butter (microwave or stovetop) and let it cool for 2–3 minutes. Whisk in the granulated sugar and brown sugar until glossy and smooth.
  3. Add the eggs one at a time, whisking vigorously after each addition until the batter looks thicker and slightly lighter. Stir in the vanilla extract.
  4. Sift in the cocoa powder, flour, and salt. Fold gently with a spatula just until no dry streaks remain (avoid overmixing).
  5. Fold in the chopped toasted pistachios and dark chocolate chips.
  6. Spread half of the batter into the prepared pan. Press the halved Ferrero Rocher evenly into the batter to create molten hazelnut-chocolate pockets.
  7. Spoon and spread the remaining batter over the top, smoothing the surface. If desired, sprinkle a little extra chopped pistachio on top.
  8. Bake for 35–40 minutes, until the edges are set and a toothpick inserted near the center comes out with moist crumbs (not wet batter).
  9. Cool completely in the pan for clean slices. Lift out using parchment, then cut into 16 squares. For extra-neat cuts, chill 30 minutes before slicing.

Notes

For a stronger pistachio flavor, swirl 2–3 tablespoons pistachio paste into the batter before baking. For a bakery finish, add a pinch of flaky sea salt after baking.