The ultimate Ferrero Rocher Brownies! These super decadent and easy Ferrero Rocher fudge brownies with Nutella are packed full of chocolate hazelnut. Guaranteed to give you at least one full Ferrero Rocher in every brownie (plus a bit in each bite!), these are sure to be a favorite!
- Eggs - large eggs, best at room temperature.
- Oil - a flavorless oil is best in this recipe. Something like canola oil or sunflower oil will be perfect. You can use olive oil, but this will have a subtle flavour that will impact the overall flavor of the brownie. I wouldn't recommend using olive oil unless you know that you like olive oil in your bakes.
- Water - just normal drinking water. This doesn't need to be especially cold, but shouldn't be warm or recently boiled.
- Vanilla extract - vanilla is super important as flavoring in bakes and cakes. Don't skimp on the vanilla! Even when this is not the dominant flavor, a good quality vanilla will shine through and improve the bake.
- Flour - either all purpose flour or plain flour will work in this recipe.
- Cocoa powder - a good quality Dutch-processed cocoa powder works best in this recipe.
- Powdered sugar - also known as icing sugar or confectioner's sugar. You may wish to sift yours if it is particularly lumpy. This will help you mix it more smoothly into your batter.
- Sugar - superfine granulated or caster sugar.
- Nutella - I use Nutella, but any chocolate hazelnut spread will work in this recipe.
- Ferrero Rocher - these chocolates are key to this brownie! You can use similar products here, but this recipe is based around the classic Ferrero Rocher chocolate hazelnut sweets.
How to Make Brownies with Ferrero Rocher
These decadent chocolate brownies with Ferrero Rocher are incredibly simple to make!
You'll want to start with preheating your oven and lining an 8" square baking pan with parchment paper. This will make your life a lot easier when it comes time to slice and serve these super fudgy brownies!
The process for making these follows the same basic steps as my other brownie recipes, such as my easy Mini Egg Brownies. In a large mixing bowl, whisk together the wet ingredients - the eggs, oil, water and vanilla extract. In a separate bowl, stir together the dry ingredients - the flour, cocoa powder, powdered sugar, sugar and salt. Add the dry to the wet and stir with a spatula until just combined.
Pour half of the batter into the lined pan, then dollop teaspoons of the Nutella spread over the top. Swirl the Nutella into the layer of brownie batter before adding the remain brownie batter on top. Repeat the dolloping with the remaining Nutella and again swirl.
Now press 9 or of the Ferrero Rocher into the top of the brownie batter - these should be placed equally spread 3x3 in pan, roughly in the centre of each of the 9 expected slices.
Chop the remaining 5 Ferrero Rochers up roughly and sprinkle over the top of the brownies.
Bake in the centre of the preheated oven until a toothpick inserted about an inch from the corner comes out mostly clean.
Tip: for perfect Ferrero Rocher fudge brownies, you want the toothpick to come out mostly clean - this means the batter is baked and safe to eat, but won't be solid and cakey.
Yes! This recipe is for super decadent Nutella and Ferrero Rocher brownies. These fudgey chocolate Ferrero Rocher brownies are packed full of chocolate hazelnut flavor from the Nutella and whole Ferrero Rocher added to each brownie slice.
These easy Ferrero Rocher brownies with Nutella will keep well for several days at room temperature. The fudgy brownies stay fresh for about 3-4 days - ideally in an airtight container or wrapped in plastic wrap.
These brownies can also be frozen. If freezing, allow to cool completely before wrapping in plastic wrap and placing in a ziploc freezer bag. These will keep for 3 months in the freezer. Allow to defrost at room temperature before serving (usually about an hour).
Yes! This recipe give you the guide to making brownies guaranteed to have a full Ferrero Rocher in each piece, plus a bit extra. If you are using leftover Ferrero Rocher from a holiday or gift, you can make this with more or less of the actual candies - this will not effect the recipe or baking.
This recipe has been developed for an 8" square baking pan. How you chose to cut these brownies is up to you. If you'd like to cut into smaller pieces, that is absolutely doable. I recommend cutting into 9 and then slicing each large brownie in half diagonally to give you 18 triangular pieces (each with a half Ferrero Rocher).
If you like these, try these other chocolate delights:
- Double Chocolate Tartlets
- Baileys Chocolate Tart
- Two Ingredient Chocolate Mousse
- Chocolate Orange Cupcakes
- Chocolate Battenberg Cake
Ferrero Rocher Brownies
- 3 large eggs
- ¾ cup flavorless oil such as canola oil or sunflower oil
- 3 tablespoon water
- 1 teaspoon vanilla extract
- 1 cup all purpose flour or plain flour
- 1 cup cocoa powder
- ¾ cup powdered sugar or icing sugar, sifted if lumpy
- ¾ cup superfine granulated sugar or caster suga
- 1 teaspoon salt
- ½ cup Nutella or other chocolate hazelnut spread
- 14 Ferrero Rocher chocolates
- Begin by preheating the oven to 325°F (165C/145C Fan) and lining an 8" square baking pan with parchment paper.
- In a large mixing bowl, whisk together the eggs, oil, water and vanilla extract.
- Meanwhile in a separate bowl, stir together the dry ingredients - the flour, cocoa powder, powdered sugar, granulated sugar and salt.
- Add the dry ingredients to the egg mixture and stir together with a spatula until just combined.
- Pour half of the thick batter into the lined baking pan and spread evenly with an offset spatula.
- Dollop half of your Nutella over the brownie layer and then use the offset spatula or a kitchen knife to swirl lightly together.
- Add the remaining brownie batter on top and spread evenly. Dollop with the remaining Nutella and again swirl through.
- Place 9 of your Ferrero Rocher whole into middle of the expected slices of brownies (evenly spaced 3x3 in the square pan).
- Chop the remaining 5 Ferrero Rocher into large chunks and sprinkle over the top of the brownie batter.
- Place in the centre of the preheated oven and bake for 30-40 minutes until a toothpick inserted about an inch away from the corner comes out mostly clean. (see note).
- Remove from the oven and allow to cool for at least 2 hours before slicing. (see note)
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