THE RICH LIST

For a decadent dessert, try these gooey brownies made with Nutella and Ferrero Rocher chocolates

FERRERO ROCHER BROWNIES MAKES: 16

3 eggs

200g (1 cup, firmly packed) brown sugar

300g (1 cup) Nutella

115g (3/4 cup) plain flour, sifted 1 tbsp cocoa powder, sifted 100g finely chopped dark chocolate

16 Ferrero Rocher chocolates

METHOD

1. Preheat oven to 180C/160C fan forced. Lightly grease a square 20cm (base measurement) cake pan. Line the base and sides with baking paper, allowing the paper to overhang the sides of the pan.

2. Use an electric beater to beat the eggs and brown sugar in a bowl for three to four minutes or until thick and doubled in volume. Place the Nutella in a microwavesafe bowl and microwave on high for 30 seconds or until warm and just starting to melt. Fold the Nutella into the egg mixture until just combined. Fold in the flour, cocoa and dark chocolate until combined.

3. Reserve 1/4 cup batter. Spoon remaining batter into the prepared pan. Smooth the surface. Place Ferrero Rochers at random intervals over the batter and press in well. Pour the reserved batter over the Ferrero Rochers to cover. Bake for 35-45 minutes or until just cooked (brownie should still be soft in the centre). Set aside to cool completely.

4. Use overhanging paper to lift the brownie out of the pan, then cut into pieces.