Introduction

These Pistachio Ferrero Rocher Brownies combine rich, fudgy chocolate with a luxurious pistachio coating for a decadent treat. Perfect for special occasions or a gourmet indulgence at home, these truffle-like brownies are sure to impress.

A close-up image of round truffles placed on a white marbled surface, each sitting in a dark brown paper cup; the truffles have a shiny light green coating with small bumps and a topping of chopped pistachio nuts scattered on the top, with more crushed nuts sprinkled around on the surface, showing a smooth and glossy texture with some uneven bits on the green layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

170g butter
180g dark chocolate, chopped
3 large eggs
200g caster sugar
60g light brown sugar
1 tbsp vanilla extract
170g plain flour
40g cocoa powder
¼ tsp salt
400g pistachio cream (warmed slightly)
100g roasted pistachios, chopped

Instructions

Step 1: Preheat your oven to 170°C (fan) and line a 20×20 cm pan with baking paper. Melt the butter and chopped dark chocolate together in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth. Allow the mixture to cool.
Step 2: Beat the eggs with caster and light brown sugar using a mixer for about 4 minutes until the mixture is light and creamy. Add the vanilla extract, then carefully fold in the cooled chocolate-butter mixture.
Step 3: Sift the plain flour, cocoa powder, and salt together. Gently fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan and bake for 30 minutes. Let the brownies cool completely before moving on.
Step 4: Remove the brownie edges and crust, then crumble the soft center into a bowl. Roll the crumbled brownie into balls weighing about 28–30g each, which should yield 15–20 balls. Place them on a tray and chill for 30 minutes. If they become too soft, reshape and chill again to reach a total chilling time of 1 hour.
Step 5: Mix the chopped pistachios into the slightly warmed pistachio cream. Using a fork, dip each brownie ball into the pistachio cream, scraping off any excess. Place the coated truffles on a baking paper-lined tray and chill in the refrigerator for 1–2 hours before serving.

Tips & Variations

Use high-quality dark chocolate for the best rich flavor in your brownies.
If you can’t find pistachio cream, substitute with a smooth nut butter like almond or hazelnut mixed with a little honey for sweetness.
For extra texture, sprinkle a few chopped pistachios on top of each coated truffle before chilling.
Let the brownie balls chill thoroughly before coating to make handling easier and prevent cracking.

Storage

Store the pistachio-coated brownie truffles in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 1 month and thaw in the fridge before serving. Allow chilled truffles to come to room temperature for 10 minutes before enjoying to best appreciate their texture and flavor.

How to Serve

The image shows a close-up of a round chocolate truffle cut open to reveal its layers. The outer layer is a smooth, glossy green coating with small yellow nut pieces embedded in it, forming a slightly bumpy texture. Inside, there is a thick dark brown chocolate filling speckled with green pistachio nuts scattered throughout. The truffle sits on a piece of parchment paper placed over a white marbled surface. In the background, there are more whole truffles with the same green coating and nut pieces blurred out softly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brownie base ahead of time?

Yes, you can bake the brownies a day in advance. Just keep them wrapped well to maintain freshness and crumble them when ready to form the truffle balls.

What is pistachio cream and where can I buy it?

Pistachio cream is a smooth, sweet paste made from ground pistachios, often used in desserts. It’s available in specialty grocery stores, online, or can be homemade by blending pistachios with sugar and a little oil until creamy.