Ferrero Rocher Brownies are Decadent Chocolate Nutella Brownies with a crispy Ferrero Rocher surprise centre.
This recipe and I are good friends… now. It wasn’t always the case. My Ferrero Rocher Brownies recipe and I have had a turbulent start. It’s been my nemesis recipe for a little while now. I made this recipe a total of 8 times in the journey to bring you a recipe I was proud of. This doesn’t always happen. Normally, it takes me a couple of times to get a recipe bang on but this is the first one that has eluded me for so long.
Some of the trials and tribulations we went through were
- Too dry
- Too cake like
- Too under-baked
- Not enough light left for good photos (so we just ate them instead)
- Forgot to add the Nutella (stamping of feet ensued)
- Not happy with photos (crying ensued)
- Broken eggs all over the kitchen bench (deep breath…
A huge, all-star cast
This, now stellar, recipe went through more than 4 cups of butter, 3 blocks of chocolate, nearly 1 kilo of flour, 4.5 cups of cocoa, 1.2 kilos of sugar, a dozen eggs, 15 tablespoons of Nutella and 96 (count ‘em, 96) Ferrero Rochers.
And none of it wasted. Phew!
A quick thank you to all my amazing taste testers who have put up with endless brownies in this exercise of brownie making patience.
Have I mentioned patience is not my thing?
I started this last weekend with a plan. I had the dry ingredients ready to go and I promised myself this brownie would not beat me this weekend. Nosireee! I will not be beaten by brownies again.
It did and I was, of course, but only once.
The ‘Demon of Determination’
There is a reason my hubby calls me the demon of determination (I call me stubborn). I returned to the kitchen Sunday morning, whipped out the ingredients, mixed them all together (I’m seriously quick at making this recipe now) and threw it in the oven.
With a wipe of my brow, I prayed to the brownie gods to spare me another failure. I’m … not … sure … I … can … do … it … again.
Let me just make a note here, these Ferrero Rocher Brownies have always tasted good. Promise! Everyone who’s tasted them (and that’s a lot of people 🙂 ) has loved them. My main problem is that I kept overbaking them and an overbaked brownie is a CAKE. If I wanted cake I could have posted this recipe months ago. I wanted brownie.
Biting through the soft brownie and into a whole, still crispy Ferrero Rocher and then getting that hit of Nutella flavour is just divine.
All’s well that ends well
It was a bumpy ride but I’m happy to say it was well worth it. Like my Choc Chip Chocolate Fudge Brownies that came before, these brownies are the perfect combination of easy to make, super chocolatey and fudgy that you want a brownie to be.
- Easy – It gets mixed up in one bowl. No beating butter. No sifting flour. Just bung it all in a bowl and mix
- Super chocolatey – I used both real dark chocolate and dutch cocoa in these for an intense chocolate flavour.
- Fudgy – well this is the most important part. When you sink your teeth in, it should be dense and thick and feel very naughty.
Hope you all enjoy this labour of love but no matter what you do, don’t cook them for longer than the recipe says?
Have you tried this recipe?
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- 170 g (¾ cup / 1 ½) sticks butter
- 40 g dark chocolate
- 130 g (1 cup) plain (AP) flour - (note 2)
- ½ teaspoon baking powder
- 50 g (3/4 cup) dutch processed cocoa - (note 2)
- 200 g (1 cup) brown sugar, packed
- 2 large eggs, beaten
- 1 teaspoon vanilla
- 16 Ferrero Rochers, unwrapped
- 2 ½ tablespoons Nutella - (note 1)
- Preheat the oven to 180C / 350F / 160 fan forced. Line an 8x8 inch / 20x20cm brownie tray with baking paper (if you crinkle it up first it will fit into the corners better)
- Melt together the butter and chocolate in the microwave in 30 second bursts, stirring well between each until just melted. Allow to cool while you get everything else together.
- Mix the flour, baking powder, cocoa and sugar together, making sure there are no lumps. Mix well so everything is distributed. Make a well in the centre and add the butter, chocolate and vanilla. Stir to distribute a little, then add the beaten eggs and stir the whole lot until just combined.
- Tip half of the batter into the prepared pan and use a spoon or spatula to spread to all the edges and into the corners. Drop the Ferrero Rochers into the pan randomly. Use a spoon to dollop the rest of the batter over and in between the Ferreros making sure to get into all the corners.
- Bake for 10 minutes, then remove and dollop the Nutella
- Bake for a further 15-20 minutes until firm around the edges but the middle should still be a little soft (with a very slight wobble if you shake the pan).
- Allow to cool well before slicing
- I use a standard Australian 20ml tablespoon (equiv. to 4 teaspoons)
- It’s always best to weigh out your ingredients, but if you don’t have a kitchen scale, then measure things like flour and cocoa but using the spoon and level method. DON’T just use your cup to scoop out of the flour container as you will end up with too much. Instead, spoon it into the cup measure, then level off with the back of a knife. Don’t tap it down to flatten it as, again, you’ll end up with too much.
TOOLS USE IN THIS RECIPE
- An 8x8 inch square baking tin
- A handheld beater
- A simple silicone spatula so nothing gets left behind