Ferrero Rocher Brownies - Decadent Chocolate Nutella Brownies with a Ferrero Rocher surprise centre #desserts #brownies
4.34 from 6 votes

Ferrero Rocher Brownies

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 brownies
Calories: 288kcal
Author: Marie Roffey
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Ferrero Rocher Brownies - Decadent Chocolate Nutella Brownies with a Ferrero Rocher surprise centre. Brownies are always best under-baked than over-baked so if in doubt, take them out rather than leaving them longer to baked
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: American, Various
Keyword: nutella brownies

Ingredients

  • 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)

Instructions

  • 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

Notes

  1.  I use a standard Australian 20ml tablespoon (equiv. to 4 teaspoons)
  2. 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

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