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Overhead view of the chopped Ferrero Rocher Brownies on a lilac background.

Indulgent Ferrero Rocher Brownies With Nutella

5 from 9 votes
Chocolate Brownies stuffed with Ferrero Rocher Chocolates and Nutella Hazelnut Spread. A delicious chocolate dessert that can be eaten warm or cold.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16
Calories: 305kcal
Author: Rebecca Foxley

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. 

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