180g butter, chopped
150g dark chocolate, chopped
265g golden caster sugar
60g plain flour
40g cocoa powder
1/2 teaspoon baking powder
60g almond flour
8 Ferrero Rochers
150ml thickened cream
175g milk chocolate, extra
Chopped hazelnuts to serve
Heat butter and dark chocolate in a medium saucepan over a low to medium heat and stir until combined. Set aside.
In a separate bowl, add golden caster sugar, eggs and chocolate and butter mixture and stir to combine. Then add flour, cocoa powder, baking powder and almond flour and stir to combine.
Grease and line 27cm by 17cm baking tray with baking paper and pour in mixture. Carefully place the Ferrero Rochers into the top of the mixture, evenly spacing them out into two rows of four.
Bake in a 180-degree oven for 25 minutes. Once cooked, remove from tin and cool on wire tray. Cut into eight pieces.
To make ganache, place cream in a small saucepan and cook on high heat. As soon as cream is boiling, remove from heat immediately and place in bowl. Add milk chocolate, whisking continually to combine.
Place brownie on plate and drizzle with ganache. Top with chopped hazlenuts and serve.