Thursday, August 2, 2012
FERRERO ROCHER BROWNIES WITH DARK CHOCOLATE PEANUT BUTTER FROSTING
1 stick plus 6 more T. butter
1/2 cup + 2 Tbsp bittersweet chocolate chips (I used Ghiradelli)
1 1/4 c. sugar
1 tsp vanilla extract
1/2 cup + 2 T. flour
dash of kosher salt
12 ROCHER CANDIES-CHOPPED IN HALF
Line 8X8 baking pan with nonstick foil. Preheat oven 350F. Melt all of the butter and chocolate chips together in the microwave. Do 30 second intervals and stir so you do not burn it! let cool.
In a bowl, mix sugar, eggs and vanilla. Add the cool chocolate and mix until well blended. Add flour & salt. Marry all the ingredients :-) by stirring! Pour half into the pan, then add the candies, then top with the rest of the batter. Bake approx 35 minutes until done.
Cool completely and frost.
4T. butter, softened
1/3 cup dark chocolate peanut butter
1 1/2 cups confectioners' sugar
2 tablespoons heavy cream
Beat all until fluffy. Spread on brownies!