½ x 250g packet Arnott’s Choc Ripple biscuits, broken into pieces
50g unsalted butter, melted
1/3 cup Nutella
200g box Ferrero Rocher chocolates (16), unwrapped
200g block dark cooking chocolate, chopped
150g unsalted butter, chopped
¾ cup caster sugar
2/3 cup plain flour
2 tablespoons cocoa powder
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
To make base, process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press firmly over base of prepared pan.
To make brownie mix, combine chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from pan. Stir in sugar. Cool for 15 minutes.
One at a time, whisk eggs into chocolate mixture. Add combined sifted flour and cocoa. Whisk until smooth. Pour over base in pan. Spread evenly.
Dollop spoonfuls of Nutella over top. Using a flat-bladed knife, gently swirl into brownie mix to create a marbled effect. Gently press 15 of the chocolates, evenly spaced, into brownie mix. Reserve remaining chocolate for another use.
Cook in a moderately slow oven (160C) for about 40 minutes, or until mixture is just firm to touch in the centre. Remove. Cool in pan for 20 minutes.
Using baking paper, lift brownie out of pan. Cut into squares. Serve warm.