Recipe: Ferrero Roche Brownies

If there is one thing I enjoy eating the most at Christmas it's Ferrero Roche. I know they're available all year round but there's something about eating them during the Festive period that I can't get enough of. And that's when I thought to do a Ferrero Roche Brownie. These didn't turn out as perfectly as I hoped as they caught slightly when baking but apart from that, I now have a tin of rich, gooey, Ferrero Roche topped brownies to enjoy.

Ingredients 
200g Dark Chocolate
200g Unsalted Butter
275g Caster Sugar
90g Plain Flour
35g Cocoa Powder
3 Eggs
100g Dark Chocolate Chips
9 Ferrero Roche

Method
1- Pre heat the oven to 180C. Grease a 9 Inch square brownie tin with greaseproof paper.
2- Into a bain marie place the dark chocolate and butter. Over a low heat, melt the two together, taking care to keep the heat down low so the chocolate doesn't catch and burn. I also melt my chocolate in a bain marie as melting it in the microwave always burns it and renders it useless.
3- Once everything is melted together, place it to one side to cool down. I always used to make the mistake of not letting cool properly and adding it before it was ready which resulted in a bread like brownie instead of the beauties I get now.
4- Into a seperate bowl place the sugar and the eggs. Whisk together until the mixture is pale, double in size and leaves a trail when you pull the whisk out. This is the only part of the recipe where you can use a higher speed on your electric mixer, everything else has to be slow or you'll end up knocking out the air you've just created.
5- Take your now cooled chocolate mix and pour into the sugar mix. Fold gently to keep the air into the mixture but remembering to scrape the side of the bowl so everything gets fully incoporated and nothing is left sitting on the side of the bowl.
6- Add the flour and the cocoa powder and fold gently into the mixture. Again this part requires slow, gentle folding actions to keep the air in the mixture. However you will need to scrape the sides of the bowl as the flour and the cocoa powder will stick to it and you don't want to end up with pockets of flour in your brownies.
7- Pour in your chocolate chips. You can use any type of chocolate chip you like but I prefer to use dark chocolate chips to give them a richer taste. Again fold everything in whether with your mixer or a silicone spatula.
8- Spoon the mixture into your prepared tin. Smooth the top over with a palette knife and then gently press your Ferrero Roche into the mixture. You should still be able to see them slightly but you don't want them just sitting on top of your mixture. Pop in the oven and bake for 30-40mins or until a skewer comes out clean.
9- Leave to cool completely in the tin. This helps it keep it's shape and gives them a chunkiness that a lot of brownies lack.
10- Once cool, cut into squares or chunks. Then all that's left to do is enjoy a piece or two.