Indulgent Ferrero Rocher Brownies With Nutella
Absolutely jam-packed with rich hazelnut flavours, these chocolate brownies are filled with Nutella and stuffed with Ferrero Rocher chocolates. The ultimate chocolate brownie treat that will have Ferrero Rocher fans craving more!
Recipe Overview
Prep Time:
25 MINUTES
Cook Time:
30 MINUTES
Why You’ll Love Ferrero Rocher Brownies
They’re Freezer-Friendly – You can freeze individual brownies and they will last up to 3 months in the freezer.
All in One Bowl – Utilise the microwave instead of the hob for melting and you’ll only need one bowl to create your brownie batter! Less mess and less cleaning!
Eat them Warm or Cold: The way you serve them is up to you. They’re also great for parties and gatherings.
Rebecca Foxley’s Personal Notes About Ferrero Rocher and Nutella Brownies…
“One of my most favourite treats are Ferrero Rocher, and it’s almost guaranteed that someone will gift me a box at Christmas. So, it was only natural to create a recipe based on these hazelnut chocolates. I love using up gifted chocolates in this way and what’s more, the fact that they can be frozen for later means I won‘t eat them all at once!”
Instead of melted chocolate I use Nutella right in the brownie batter (which is actually the filling in a Ferrero Rocher). I did a similar thing with these Nutella Tartlets.
Since the flavour base of these baked brownies is all about hazelnut, I decided to add even more flavour on top. I drizzled over some extra crushed hazelnuts as well as lashings of Nutella spread on the top of the brownies, just like this Nutellamisu.
We are making these brownies from scratch without any readymade brownie mixture, meaning you know exactly what is going into to your recipe and you have more control over the final result.
Warm them up and serve up with a scoop of Vanilla ice cream or eat them cold. Either way, you’ll create a delicious chocolate dessert that is perfect when you need an indulgent treat.
Equipment Needed:
- Large Mixing Bowl – You’ll need a large bowl big enough to mix the brownie batter together.
- 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.
- Rubber Spatula – For mixing, scraping the bowl and smoothing the top of the brownie batter once it’s in the tin.
- Sharp Knife and Chopping Board – To cut up the Ferrero Rocher and to slice up the portions once baked.
- 20x20cm (8×8 inch) Square Baking Tin – Line the square tin with greaseproof baking paper (parchment paper) that overhangs the sides a little for easy lifting once they’re 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.
- Wire Cooling Rack – To allow the brownie slab to cool before slicing into portions.
Ingredients:
- Unsalted Butter – Even if you like to add a little salt to your dessert recipes, it’s a good idea to stick with unsalted butter for these brownies so you have control over the amount of salt you use.
- 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 rather you can omit this.
- Fresh 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 like brown sugar 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.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
- Nutella: You can use any brand of Hazelnut spread you like in place of Nutella.
- Ferrero Rocher: There is no exact alternative version of Ferrero Rocher, but the closest thing you’ll find is 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.
- Chocolate Chips: If you want more chocolate flavour, stir through a scoop of chocolate chips in the brownie batter. Milk chocolate or plain chocolate ones can be used.
- Vanilla Extract: Add a teaspoon of vanilla extract for a little depth of flavour.
- Salt: A pinch of salt will enhance the flavour, but isn’t a vital ingredient.
Smart Shortcuts:
In a rush and need to take some shortcuts with this recipe? Here’s some ideas:
Readymade Brownie Batter Mixture: If you’re in a hurry you could use a brownie batter.However, the flavour and texture won’t be exactly the same as this recipe. Stuff your brownie batter with ferrero rocher chocolates and drizzle the top with nutella and hazelnuts before baking for a good alternative with a similar flavour.
Step-By-Step Guide with Photos
Frequently Asked Questions
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.
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.
This is totally down to personal preference, these brownies will taste great warmed up or eaten cold.
Mastering This Recipe – Expert Tips
- 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 cakey which is not what we want to achieve here.
Storing Ferrero Rocher Brownies With Nutella
- 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.
- Warming and Reheating: If you want to serve your brownies up warm, pop one in the microwave for 20 seconds or in the oven for a couple of minutes.
Check Out More Brownie Recipes:
Cornflake Brownie: The ultimate nostalgic treat in brownie form.
Kinder Bueno Brownies: Packed full of Kinder Bueno bars and homemade Kinderella Sauce.
Lotus Biscoff Brownies: All the flavours of Biscoff biscuits in a delicious chocolate brownie.
Indulgent Ferrero Rocher Brownies With Nutella
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) and line a 20 × 20 cm (8 × 8 inch) square baking tin with parchment paper.
- While you prepare the batter, place half of the Ferrero Rocher chocolates in the freezer to make them easier to cut later.
- Melt the butter and Nutella together gently in a saucepan over low heat, stirring until smooth. Remove from the heat and allow it to cool slightly.
- In a large bowl, crack the eggs and add the caster sugar. Whisk until the mixture becomes pale, thick, and creamy.
- Gradually pour the slightly cooled Nutella mixture into the eggs while whisking continuously until fully combined.
- Crush the remaining unfrozen Ferrero Rocher and stir them into the brownie mixture until evenly distributed.
- In another bowl, sift together the plain flour, cocoa powder, and baking powder.
- Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
- Pour the brownie batter into the prepared baking tin and spread it out evenly with a spatula.
- Remove the frozen Ferrero Rocher from the freezer and carefully cut them in half.
- Press the Ferrero Rocher halves evenly into the surface of the brownie batter.
- Sprinkle the chopped hazelnuts over the top, if using.
- Melt a little extra Nutella and drizzle it over the top of the batter.
- Bake in the preheated oven for about 30 minutes, until a crust forms on top.
- For firmer brownies, bake for up to 10 minutes longer, checking carefully to avoid overbaking.
- Remove from the oven and allow to cool in the tin before slicing and serving.
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.
