ferrero rocher brownies

My track coach is a very wise man.  He always pushes the point that although painful, the 200 meter dash takes up a mere 30-seconds of your life, and that sometimes, one has to suck-it-up for a little bit to reap serious rewards.




I’ve applied his wisdom to less painful pursuits than the 200-meter dash — like getting a pedicure, shopping, and baking brownies. 



My friend Emilia and I treated ourselves to pedicures last weekend.  What could be better than an entire hour devoted to pampering yourself?  I can’t think of many things I’d rather do than get a pedicure (except for maybe shopping or baking brownies… keep reading).  Every moment is pure bliss… except for those few minutes at the beginning when the lady scrubs the bottom of your feet with a pumice stone.  I am painfully ticklish, and it takes every ounce of will power to not start screaming/crying/laughing.  But once that’s done, I’ve still got another 45 minutes of bliss to go.

I love shopping for shoes, and often find myself falling head-over-heels for the latest, crazy pair.   Suddenly, there’s nothing I’d rather do than buy them on the spot, take them home with me, rip the tags off, and walk around in them for the rest of my life.  However, I’ve learned the hard way that buying shoes (and ripping the tags off) without trying them on is a recipe for blisters and tears.  Although frustrating for an impatient girl like me, waiting to try them on saves me a box of band-aids.


Just like enduring the pumice stone and waiting to try on shoes, these knock-your-socks-off brownies require a bit of will power as well.  I had to unwrap not one, but two boxes of Ferrero Rochers to put in these brownies, and couldn’t even eat one.  However, after struggling through, and waiting for these to (almost) cool, I got to stuff three of these super fudgy bad boys in my face. Totally worth it. 

With love, 
Erica

P.S. I think I’ve found my new go-to brownie recipe! Tartine’s brownies are the perfect balance between cakey and fudgy, with a beautiful, crinkly crust! 


Ingredients
3/4 cup butter
1 pound bittersweet chocolate, coarsely chopped
3/4 cup + 2 tablespoons all-purpose flour
4 large eggs (the original recipe calls for five eggs, but I don’t like tall brownies)
2 cups brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 boxes of Ferrero Rocher chocolates

Preheat the oven to 350F. Butter a 9-by-13-inch glass baking dish.
In
a small saucepan, melt the butter over low heat. Remove from the heat
and add the chocolate. If the heat from the butter does not fully
melt the chocolate, put the pan back over the heat for 10 seconds and
stir until melted. Set aside to cool.

Sift
the flour into a small mixing bowl. Set aside. In a medium mixing
bowl, combine the eggs, sugar, salt, and vanilla. Using a mixer fitted
with the whisk attachment, beat on high speed until the mixture
thickens and becomes pale in color and falls from the beater in a wide
ribbon that folds back on itself and slowly dissolves on the surface, 4
to 5 minutes. Using a rubber spatula, fold the cooled chocolate into
the egg mixture. Add the flour and fold it in quickly but gently with
the rubber spatula so that you don’t deflate the air that’s been
incorporated into the eggs.

Pour
the batter into the prepared dish and smooth the top with a spatula. Drop the Rocher candies evenly throughout the brownie batter (4 rows and 5 columns).  Make sure you cover each Rocher with a bit of brownie batter so their tops don’t get burned while baking. Bake
until the top looks slightly cracked and feels soft to the touch,
about 25 minutes. Let cool completely on a wire rack.

Using
a sharp knife, cut into 12 squares, or size desired. The brownies
will keep in an airtight container in a cool place for up to 1 week.

Adapted From Tartine and Mrs. Renaissance

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