Rocher-Filled Brownies

By Johanna

Ingredients

• 3/4 cup butter
• 1 pound bittersweet chocolate coarsely chopped
• 3/4 cup + 2 tbsp all purpose flour
• 5 large eggs
• 2 cups brown sugar
• 1/2 tsp salt
• 1 tsp vanilla
• 16 Ferror Rocher chocolates

Preparation

Step 1

Preheat oven to 350 F. Butter a 9x13 baking dish

1. 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 sec and stir until melted. Set aside to cool.

2. Sift the flour into a small mixing bowl. Set aside.

3. In a medium mixing bowl, combine the eggs, sugar, salt, and vanilla. Using a mixer fitted with a whisk attachment, beat on high speed until the mixture thickens and becomes pale in colour and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4-5 min.

4. 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.

5. Pour the batter into a prepared dish and smooth the top with a spatula. If you are using nuts, evenly distribute them across the batter.

6. Insert the ferror chocolate into the batter and cover with a thin layer of batter.

7. Bake until the top looks slightly cracked and feels soft to the touch, about 25 min. Let cool completely on wire rack.

8. Using a sharp knife, cut into square. Brownies can keep up to 1 week in an airtight container