Eggless Pistachio Ferrero Rocher Brownies
Fudgy eggless brownies crumbled and rolled into bite-sized balls, coated in pistachio cream and chopped pistachios. Rich, nutty, and perfect for gifting.
Ingredients
For the fudgy eggless brownies
- ¾ cup unsalted butter 170 g
- 6 oz dark chocolate 170 g; about 60–70% cocoa; chopped
- 1 cup granulated sugar 200 g
- ¼ cup light brown sugar 60 g; packed
- ¾ cup plain Greek yogurt 180 g; room temperature
- 1 tbsp vanilla extract
- ¼ tsp fine salt
- 1⅓ cups all-purpose flour 170 g
- ⅓ cup unsweetened cocoa powder 40 g
For the pistachio coating
- 400 g pistachio cream about 1⅔ cups
- ¾ cup shelled pistachios 100 g; finely chopped
Instructions
Prep the pan
- Line an 8-inch square baking pan with parchment, leaving overhang on two sides for easy lifting.
- Preheat the oven to 340°F (170°C) fan / 350°F (175°C) conventional.
Make the brownie batter
- Melt the butter and dark chocolate together in the microwave in 20-second bursts, stirring between each, until smooth. Cool 5 minutes until warm, not hot.
- Whisk the granulated sugar, brown sugar, Greek yogurt, vanilla, and salt until smooth and pale, about 2 minutes.
- Pour in the cooled chocolate-butter mixture and fold until combined.
- Sift the flour and cocoa powder over the wet ingredients. Fold gently until just combined. Do not overmix.
Bake
- Spread the batter evenly in the prepared pan.
- Bake 28 to 32 minutes, until the edges are set and a toothpick inserted 1 inch from the edge comes out with moist crumbs.
- Cool completely in the pan on a wire rack, at least 1 hour. Chill in the fridge 30 minutes for cleaner crumbling.
Shape the brownie balls
- Lift the brownie out using the parchment overhang. Trim off the flaky top crust and any very dry edges.
- Crumble the remaining brownie into a bowl until the texture looks like moist clumps, not fine sand.
- Roll into balls about 1 inch across (28 to 30 g each). You should get 15 to 20 balls.
- Chill on a parchment-lined tray 30 to 60 minutes until firm enough to coat.
Coat with pistachio cream
- Finely chop the pistachios. Stir the pistachio cream until smooth; warm 5 seconds in the microwave if thick.
- Mix about half the chopped pistachios into the pistachio cream. Reserve the rest for finishing.
- Dip each chilled brownie ball into the pistachio mixture using a fork. Let excess drip off.
- Place coated truffles on a clean parchment-lined tray. Sprinkle with the reserved chopped pistachios while the coating is still tacky.
- Chill 1 to 2 hours until the coating is set. Serve cold or at cool room temperature.
Notes
Vegan swap: replace Greek yogurt with 3 flax eggs (3 tbsp ground flaxseed whisked with 9 tbsp water, rested 10 minutes). Use dairy-free dark chocolate and vegan butter.
Pistachio cream: use a smooth, spreadable brand. Warm in 5-second bursts if thick; chill brownie balls extra firm if the cream is thin.
Chocolate: 60–70% dark chocolate keeps the truffles from tasting too sweet once coated.
Make-ahead: bake the brownie up to 2 days ahead, wrapped at room temperature. Coat within 24 hours of serving for the crispest nut shell.
Storage: refrigerate coated truffles in an airtight container up to 5 days. Bring to cool room temperature 10 minutes before serving.
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