Line a 20cm x 20cm baking pan with baking paper. Set aside.

Melt 180g dark chocolate and 170g butter in the microwave, 20 seconds at a time. Set aside.

Mix 3 eggs, 200g caster sugar, 60g light brown sugar, and 1 tbsp vanilla extract with an electric beater or stand mixer for 4 minutes until pale and creamy.

Fold in the slightly cooled chocolate butter mix with a spatula.

Sieve 170g plain flour and 40g cocoa powder together, then add to the wet ingredients and fold in with a spatula.

Pour the brownie mix into the lined tin.

Bake in the oven at 170?C fan for 30 minutes.

Once the brownies have completely cooled, cut off the sides and flaky top.

Crumble the brownie into a bowl and make 28g-30g balls by rolling the crumbled brownie in your hands.

Place the brownie balls on a lined tray that can fit in your fridge. This recipe should make approximately 15-20 balls.

If the brownie balls are too soft and lose their shape, refrigerate for 30 minutes, then roll each one back into a ball. Place them back in the fridge for 30 minutes to 1 hour.

Chill the brownie balls in the fridge for 1 hour.

Chop the pistachios into small chunks, then mix them together with the pistachio cream in a bowl.

Remove the brownie balls from the fridge.

Heat the pistachio cream for 5 seconds in the microwave to make it a bit runny; heat for another 5 seconds if needed.

Dip each brownie ball in the pistachio cream, using a fork to scoop them out and scrape off the excess on the side of the bowl.

Place the pistachio Ferrero Rocher brownie truffles on a tray lined with baking paper. Chill for 1-2 hours.