These fudgy Ferrero Rocher Brownies are dec-a-dent!! They’re also irresistible, addictive and totally delicious.
Like my Choc Chip Chocolate Fudge Brownies that came before, these Ferrero Rocher 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 throw 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.
I’ve actually made this recipe a bazillion times (or thereabouts) now and they’re amazing every time. Rich, fudgy, indulgent – everything brownies should be.
Biting through the soft brownie and into a whole, still crispy Ferrero Rocher and then getting that hit of Nutella flavour is just divine.
Ingredients for Ferrero Rocher Brownies
Sugar, flour, butter, eggs, cocoa – all the things you’d expect to see in a brownie recipe.
- Ferrero Rocher: These are great if you have a bunch leftover from gifts, however, you can use almost any chocolate treat. Try Lindt balls or even snickers bars cut into pieces.
- Vanilla and salt: Both of these are used to add depth of flavour.
- Nutella: you can use any chocolate hazelnut spread or even swap it for Biscoff or peanut butter.
- Cocoa: I use dutch processed cocoa. It’s rich, dark and has a smoother flavour than regular but you can swap it for regular in this recipe.
- Chocolate: Use at least a 50% cocoa chocolate. Milk chocolate will make these brownies too sweet.
How to make them
Making Ferrero Rocher brownies step by step, below.
- Start by whisking together eggs and sugar.
- Add a mixture of melted butter and chocolate.
- Whisk in the dry ingredients – flour, cocooa, salt.
- Pour it into a tin
- Add 16, yes 16, Ferrero Rochers.
- Drizzle Nutella all over the top.
How easy is that?!!
- Two bowls
- One baking tin
- and one hour to chocolatey goodness
Ok, then they need to cool to at least room temperature before you can easily cut them.
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Ferrero Rocher Brownies
- 100 g dark (50-70%) chocolate, roughly chopped (3.5oz)
- 113 g unsalted butter, room temp (1 stick / ½ cup)
- 3 large eggs
- 1 cup white granulated sugar (200g / 7oz)
- ¼ cup, packed dark brown sugar (50g / 1.8oz)
- 1 ½ teaspoons vanilla extract
- 95 g plain (all purp) flour (¾ cup / 3.4oz) (note 1)
- 25 g unsweetened cocoa (or dutch processed) (¼ cup / 0.9oz) (note 1)
- ¼ teaspoon salt
- 16 Ferrero Rochers, unwrapped
- ¼ cup Nutella spread
- Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8×8 inch square baking tin with baking paper.
- Place the butter and chocolate in a heat proof bowl and microwave for 30 seconds at a time, stirring between each until melted and smooth. Set aside.
- Place both sugars and the eggs in a large bowl. Whisk with a balloon whisk until combined and smooth.
- Add the melted chocolate and butter and the vanilla and beat through.
- Add the flour, cocoa and salt and beat until just combined.
- Pour into the prepared tin then press the Ferrero Rochers into the batter, spaced evenly.
- Heat the Nutella for 30 seconds in the microwave then pour it over the top of the brownie batter.
- Bake for around 40-45 minutes or until a toothpick comes out with some sticky crumbs on it.
- Allow to cool at least to room temperature before trying to cut into them. You can speed this up in the fridge.
- For best results, always weigh ingredients where a weight is provided, especially ingredients like flour and cocoa. Kitchen scales are cheap and last forever but if you don’t have them, spoon the ingredient into a cup measure, then level it off. Don’t pack it.
- All ovens vary – test for doneness 5-6 minutes before the recipe suggests. Brownies are done when a toothpick comes out with a few sticky crumbs – not wet batter. Make sure to miss the chocolates when you poke in the toothpick.
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