Ferrero Rocher Brownies
Decadent and fudgy Ferrero Rocher Brownies. Filled with Nutella and guaranteed to have at least 1 whole Ferrero Rocher in every slice. These are the best chocolate hazelnut brownies you'll bake!
Ingredients
- 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
Instructions
- 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)
Notes
The test for a fudgy brownie is that a toothpick comes out mostly (but not entirely) clean when inserted about an inch away from the corner of the brownie pan. This means the mixture has been cooked, but remains fudgy and not cakey. A clean toothpick would mean the batter has fully solidified and the brownies will be more dry or cake like.
Another key to fudgy brownies is allowing them to cool before slicing and serving. This allows the soft, semi-molten mixture to firm up enough to slice more cleanly. You can absolutely slice and eat while still warm, but this will most likely be messy if you've baked as instructed for a fudgy brownie.
Nutrition
Calories: 571kcalCarbohydrates: 62gProtein: 8gFat: 35gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 55mgSodium: 289mgPotassium: 249mgFiber: 5gSugar: 36gVitamin A: 80IUCalcium: 41mgIron: 3mg
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