This mix of indulgent chocolate hazelnut spread and Fererro Rocher really would spoil your guests when you serve them up!
Line a brownie tin and preheat oven to 170c.
Pour in a splash of milk- enough to loosen the mixture to dropping consistency.
Place in the middle of the oven and cook for 30-40 minutes until a tooth pick comes out pretty much clean.
My baking tray is 27cm x 18cm. For smaller/deeper trays, add a few minutes baking time. For longer/shallower trays, check earlier and be prepared to bring out of the oven before the time advised.
Copyright Claire Thomas / SHE-EATS.com