| | | | | |

Ultimate Ferrero Rocher Brownies Recipe From Scratch

With their rich hazelnut flavours, we love Ferrero Rocher and these Ferrero Rocher Brownies made from scratch are a great, alternative way to serve them up and enjoy as a delicious decadent dessert or sweet treat. We have filled these rich brownies with lashings of Nutella spread too, making the most of those hazelnut flavours the two main ingredients have to offer. This brownie recipe is guaranteed a winner!

A vertical image taken from a frontal view of the sliced brownies, placed in lines on a lilac background.

What Makes This Ferrero Rocher Brownies Recipe Great!

  • A great way to use up gifted chocolates – Ferrero Rocher chocolates are often gifted at Christmas and other occasions. These brownies are a great way to use up some of that extra chocolate.
  • They’re Freezer-Friendly – You can freeze individual brownies and they will last up to 3 months in the freezer.
  • Great for Parties – Serve these up at a party as a sweet dessert that requires no cutlery or plates to eat.

About This Recipe – In More Detail

Who doesn’t love a chocolate brownie? A recipe hailing from the USA, chocolate brownies come in an array of different textures from cakey to fudgy to gooey and chewy. You can find many different types of flavour combinations with brownies containing a whole host of delicious added extras.

Say hello to our Ferrero Rocher Brownies! Not only have I added Ferrero Rocher chocolates right into the mix, but I have also flavoured our brownie batter with Nutella instead of using melted chocolate, just like the filling in these Nutella Tartlets. I have also sprinkled over some extra hazelnuts like I did for our Nutellamisu and generously drizzled the surface with even more of the hazelnut spread! The flavour is out of this world and these Ferrero Rocher Nutella brownies, are by far, the best crowd pleaser. Perfect for the holiday season.

This recipe makes brownies from scratch without using a readymade brownie mixture. You know exactly what’s going into your chocolate brownies this way and have more control over the end result. And, if you love brownies go check out these delicious Biscoff Brownies or these Cornflake Brownies next!

The brownies are stacked in 3 with one brownie propped up against them.

Equipment Needed

  • Digital Scales – I recommend using measuring scales for this recipe to ensure you get the best results.
  • Knife and Chopping Board – To cut up the Ferrero Rocher and to slice up the portions once baked.
  • Small Saucepan or Microwave Heatproof Bowl – To melt the ingredients.
  • Hand-Held Whisk or Stand Mixer with a Whisk Attachment- For the eggs and sugar.
  • Large Mixing Bowl – You’ll need a large bowl big enough to mix the brownie batter together.
  • Rubber Spatula – This is a really useful piece of equipment for mixing, scraping the bowl and smoothing the top of the brownie batter once it’s in the tin.
  • 20x20cm (8×8 inch) Square Baking Pan – To bake the brownies.
  • Baking Paper/Greaseproof Paper – To line the tin and help you to lift them out once baked.
  • Pestle and Mortar (optional) – You can use this to crush some of the Ferrero Rocher. Alternatively you can also use a rolling pin or the side of a large knife to do so.
  • Cooling Rack – To allow the brownie slab to cool before slicing.

Ingredients

A labelled photo of all the ingredients needed to make Ferrero Rocher Brownies.
  • Unsalted Butter – Use unsalted butter in this recipe and not salted as it is a sweet recipe where salt is not needed.
  • Nutella – This chocolate hazelnut spread adds a richness and depth of flavour to our brownies. we are using it in place of the melted chocolate you would usually find in a brownie recipe.
  • Plain Flour/All Purpose Flour – Use plain white all-purpose in this recipe and not self-raising. We add our own leavening agents into the brownie mix separately.
  • Cocoa Powder – This is mixed with the flour and gives the brownies some more chocolate flavour as well as their deep brown colour.
  • Baking Powder – We use this to give a slight leavening to these brownies. If you prefer more dense fudgy brownies you can omit this.
  • Eggs – Used to bind the mixture and give it a slight rise. Use large eggs for this recipe.
  • Caster Sugar – You can use golden caster sugar or regular caster sugar. Other sugar substitutes may alter the flavour and texture so I recommend sticking to this type of sugar.
  • Whole Hazelnuts – We chop these up and use them to decorate the top and give a nutty texture. They are an optional extra that you can choose to omit if you’d prefer.
  • Ferrero Rocher – Our top ingredient in these brownies, giving them their name. There is no exact alternative version of Ferrero Rocher, but the closest thing you’ll find it another Italian chocolate called Baci (which means kisses in Italian). However, if you want to use a different chocolate to stuff the brownies, you can.

What are Ferrero Rocher?

Created in Italy by the Ferrero Company, Ferrero Rocher are individually wrapped sweet confectionary treats that consist of a gooey chocolate centre that surrounds a single hazelnut. The centre is encased in a wafer-like ball which is then covered in a milk chocolate coating that is mixed with chopped Hazelnuts.

The chocolatey centre to a Ferrero Rocher is actually Nutella, which was created and produced by the same company.


Step-By-Step How To Make Ferrero Rocher Brownies

Step 1: Preheat the Oven

  • Begin by preheating your oven to 160°C (320°F).

Step 2: Chill Ferrero Rocher

  • While you’re getting everything ready, place half of the Ferrero Rocher in the freezer; this will make them easier to cut in half later.

Step 3: Mix Wet Ingredients

  • In a pan on the stove or in a microwave with a heat-proof bowl, gently melt the butter and Nutella over low heat or in 10 second blasts in the microwave. Allow this mixture to cool slightly.

Step 4: Whisk Eggs and Sugar

  • In a separate bowl, crack the eggs and add the caster sugar. Whisk them together until you achieve a light, creamy texture.
A photo of cubed butter in a saucepan with a hand pouring Nutella in with it.
A hand using an electric whisk to mix the eggs and sugar.

Step 5: Combine Wet Ingredients

  • Gradually add the slightly cooled melted butter mixture to the whisked egg mixture while continuously whisking until well combined.

Step 6: Integrate Ferrero Rocher

  • Crush the remaining 8 unfrozen Ferrero Rocher and add them to the brownie mixture. Mix thoroughly, ensuring they are evenly distributed throughout.
A hand using a whisk to mix the melted ingredients into the egg mixture.
An overhead view of chopped Ferrero Rocher on a wooden chopping board.

Step 7: Incorporate Dry Ingredients

  • In another bowl, sift together the flour, cocoa powder, and baking powder. Gently fold this dry mixture into the wet mixture until just combined. Be careful not to overmix.

Step 8: Prep Baking Tin

  • Line a 20x20cm (8×8 inch) square baking tin with parchment paper and grease it.
A hand using a sieve to sift the flour and cocoa powder together.
A hand using a wooden spoon to mix the brownie batter together.

Step 9: Fill with Brownie Mix

  • Transfer the brownie mixture into the prepared tin. Use a spatula to spread it out evenly.

Step 10: Prepare Ferrero Rocher Halves

  • Retrieve the Ferrero Rocher from the freezer and chop them in half.
The brownie batter being poured into a lined baking tin.
An overhead view of a wooden chopping board with Ferrero Rocher halves and a knife.

Step 11: Add Ferrero Rocher

  • Press the 16 halved Ferrero Rocher pieces into the brownie mixture evenly.

Step 12: Sprinkle Hazelnuts

  • Sprinkle the chopped hazelnuts evenly over the top.
A hand pushing Ferrero Rocher halves into the top of the brownie batter.
A hand sprinkling chopped hazelnuts on top of the brownie batter.

Step 13: Drizzle with Nutella

  • Melt a bit of extra Nutella and drizzle it over the top of the brownie batter.
Two hands drizzling melted Nutella on top of the unbaked Ferrero Rocher brownies.

Step 14: Bake to Perfection

  • Place the brownie-filled tin in the preheated oven for approximately 30 minutes or until the top forms a nice crust. If you prefer firmer brownies, you can add another 10 minutes to the baking time, but be cautious not to overcook them.
The Ferrero Rocher Brownie slab being cut into slices.

How to Serve Ferrero Rocher Brownies

You can serve up your gooey chocolate Nutella brownies, warm or cold, on their own or with a scoop of ice cream.

You can re-warm the brownies up in the oven. Wrap them up in a layer of baking paper and foil and place in a warm oven for about 5 minutes.

Our favourite way to serve these up is with a big scoop of vanilla ice cream and some fresh berries on the side.


FAQ

What is the Ferrero Rocher Filling?

The filling inside the wafer casing of a Ferrero Rocher is Nutella, which surrounds a single hazelnut. This is why the two products taste very similar.

Should Brownies be eaten cold or warm?

This is totally down to personal preference, these brownies will taste great warmed up or eaten cold.

Why are my brownies too gooey?

If you find that your brownies are too gooey for your taste, pop them back in the oven for a few more minutes. Be aware that the brownies will solidify a little more as they cool, so be careful not to overbake them.


A stack of 5 Ferrero Rocher brownies.

Pro Tips and Guidance

  • Be careful not to overbake – Brownies tend to continue cooking for a short time once you remove them from the oven. It’s much better to have slightly underdone brownies than overdone.
  • Allow them to cool before slicing – If you try to slice them up too soon, you’ll end up with a gooey, crumbly mess. Resist the urge and let them cool first.
  • Don’t overmix the brownie batter – When you add in the flour, mix until it is just combined. Overmixing can change the texture of the brownies making them more cake-like which is not what we want to achieve here.
Overhead view of the chopped Ferrero Rocher Brownies on a lilac background.

Storage

  • Storage: Ferrero Rocher Brownies can be stored in an airtight container at room temperature for up to 5 days.
  • Freezing: You can also freeze them. Wrap them up in individual portions and store in an airtight freezer bag or container, for up to 3 months in the freezer.

Check Out These Sweet Recipes

Two chocolate flapjacks on a white plate.

Chocolate Flapjacks

These super easy, chewy flapjacks are a delicious, sweet treat with a milk chocolate topping.

An overhead shot of decorated Nutella Tartlets surrounded with berries and sprinkles of freeze-dried raspberry pieces.

Nutella Tarts

Another Nutella Based Recipe, these delicious mini tarts are decadent and filled to the brim with the taste of Nutella.

Overhead view of the sliced Biscoff rocky road with a hand holding up one of the slices to show the detail of the filling.

Biscoff Rocky Road

Try these Rocky road slices flavoured with Biscoff Spread and white chocolate and packed with colourful goodies, making them great for parties.

Download your Free US/UK Conversion Kit

+ Bonus Baking Tin Converter!

A graphic with text which previews the US/UK conversion kit and baking tin converter.
Overhead view of the chopped Ferrero Rocher Brownies on a lilac background.

Ultimate Ferrero Rocher Brownies Recipe From Scratch

5 from 9 votes
With their rich hazelnut flavours, we love Ferrero Rocher and these Ferrero Rocher Brownies made from scratch are a great, alternative way to serve them up and enjoy as a delicious decadent dessert or sweet treat.
Print Recipe Pin Rate Save
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 16
Calories: 305kcal

Ingredients
 
 

  • 90 g Unsalted Butter
  • 250 g Nutella, plus a little extra for drizzling
  • 120 g Plain Flour
  • 50 g Cocoa Powder
  • 1 tsp Baking Powder
  • 3 Eggs
  • 225 g Caster Sugar
  • 16 Ferrero Rocher
  • 2 tbsp Chopped Hazelnuts, optional

Instructions

  • Preheat your oven to 160°C (320°F).
  • While you prepare the other ingredients, place half of the Ferrero Rocher in the freezer. This will make them easier to cut in half later.
  • In a pan, melt the butter and Nutella together over low heat. Allow the mixture to cool slightly.
  • In a separate bowl, crack the eggs and add the caster sugar. Whisk them together until the mixture becomes light in colour and creamy in texture.
  • Gradually add the slightly cooled melted mixture to the whisked eggs while continuously whisking until well combined.
  • Crush the remaining 8 unfrozen Ferrero Rocher and add them to the brownie mixture. Mix thoroughly, spreading them evenly throughout.
  • In another bowl, sift together the flour, cocoa powder, and baking powder. Gently mix this dry mixture into the wet mixture until just combined. Avoid overmixing.
  • Line a 20x20cm (8×8 inch) square baking tin with parchment paper and grease it.
  • Transfer the brownie mixture into the prepared tin. Use a spatula to even out the mixture.
  • Retrieve the Ferrero Rocher from the freezer and chop them in half.
  • Press the 16 Ferrero Rocher halves into the brownie mixture evenly.
  • Sprinkle the chopped hazelnuts evenly over the top.
  • Melt a little extra Nutella and drizzle it over the top of the brownie batter.
  • Bake the brownies in the preheated oven for approximately 30 minutes until the top forms a good crust. If you prefer firmer brownies, you can add another 10 minutes to the baking time, but be cautious not to overcook them.

Video

Recipe Notes

 
  • Don’t overmix the brownies, you will alter the texture and make them dense if you do. 
  • Be careful not to overbake. It is better to have slightly underdone brownies than overdone. 
  • Allow the brownies to cool before slicing. 
  • Store in an airtight container for up to 5 days or freeze for 3 months. 

Nutrition Estimate

Calories: 305kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 46mg | Potassium: 141mg | Fiber: 2g | Sugar: 23g | Vitamin A: 186IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 2mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating