These Ferrero Rocher brownies are the ultimate fudgy brownie. Filled with Nutella and an entire Ferrero Rocher in every piece, these rich brownies are the perfect balance of chocolate and hazelnut.
Why You'll Love This Recipe
Fudgy brownies - these are the ultimate fudgy brownie. The addition of the Nutella layer in the center keeps the brownies extra chewy.
Nutella flavor - packed with hazelnut flavor, these brownies have a layer of Nutella sandwiched in the middle of the brownies, plus the addition of a Ferrero Rocher in every slice. Want a cake version? Try this perfect chocolate nutella cake!
Easy recipe - these brownies are made in mixing bowls, and a stand mixer isn't required. Although a hand mixer is helpful to get that shiny brownie top, everything can be made completely by hand.
For more brownies and blondies, try:
What is Ferrero Rocher?
Ferrero Rocher is an Italian confectionary made of chocolate and hazlenut. The candy has a whole hazelnut in the center, is surrounded by a creamy hazelnut filling (like Nutella) and is covered in a crispy chocolate shell.
So, why is Ferrero Rocher so special? Well, they're quite popular during the holidays as gifts, especially given the luxe golden packaging.
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Ingredients
- All-purpose flour.
- Cocoa powder. Dutch-processed cocoa powder is used in this recipe. This can be found as Hershey's special dark cocoa in most grocery stores, though I love the Rodelle brand.
- Sugars. Both granulated sugar and powdered sugar is used in this recipe.
- Canola oil.
- Eggs. Room-temperature eggs should be used.
- Nutella. This gets melted and added to the middle of the brownies for extra hazelnut flavor.
- Dark Chocolate. Semi-sweet chocolate can also be used. It should be a chopped chocolate bar.
- Ferrero Rocher chocolates. I used 16 pieces of candy in this recipe, and I don't suggest doing more or less. It makes for the perfect amount so there's a piece of candy in every piece.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Omit the chopped chocolate if it feels like too much chocolate.
- Add ⅓ cup chopped, toasted hazelnuts for extra hazelnut flavor.
- Use vegetable oil or any neutral oil.
- Omit the Nutella without any changes to the recipe.
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How to Make This Recipe
One: Whisk together the dry ingredients until combined and no longer lumpy.
Two: Add the eggs and wet ingredients to a large bowl.
Three: Whisk (with a mixer or vigorously by hand) together the wet ingredients for two minutes until very frothy.
Four: Add the dry ingredients and chopped chocolate to the wet ingredients.
Five: Use a rubber spatula to mix and fold together the batter until all dry ingredients are incorporated.
Six: Add ⅔ of the brownie batter to the bottom of a prepared pan.
Seven: Spread it evenly to every corner and edge.
Eight: Heat the Nutella until it loosens, then spread it on top of the brownie batter the whole way to the edges.
Nine: Add 16 Ferrero Rocher candies to on top of the Nutella.
Ten: Add the remaining brownie batter on top and gently spread it the whole way to the edges. It's ok if some of the Nutella breaks through.
Hot tip! The top will be quite a thin layer. It's best to spread it around the Ferrero Rocher's rather than try to spread it overtop if you feel like there isn't enough batter.
Bake until a skin forms on the top, the outer inch is totally set, and the very center still looks a bit gooey. The brownies will continue to cook as they cool. Cool completely before slicing.
Expert Tips
- Use a hand mixer or stand mixer to whisk the wet ingredients to get an ultra-shiny, crackly top. Otherwise, you can whisk vigorously by hand.
- Add at least half, but no more than ⅔ of the brownie batter in the pan as the first layer, Any more and there won't be enough batter to cover the top.
- Bake the brownies for an additional 5-10 minutes if you prefer more well-done brownies.
- Allow the brownies to cool completely before slicing. Use the parchment paper slings to remove the entire batch, then cut. Adding them to the fridge and then cutting them will result in the cleanest slices.
- Clean the knife off with hot water and a paper towel in between each cut or else the batter can get stuck to the knife and pull the brownies apart.
Recipe FAQs
The difference is dependent on how much flour is added to the brownie batter, as well as the bake time. The more flour incorporated, the cakier the texture will be.
Fat and sugar. The ratio and addition of these two ingredients, especially oil, lead to a very rich and gooey batter.
This likely means the brownies needed a bit more bake time. The
Storage
Store the brownies tightly covered at room temperature for four days.
To freeze the brownies, wrap the batch (or pieces) tightly in plastic wrap, then add to a sealed container or zip-top bag. Freeze for up to two months. Thaw at room temperature, then unwrap and enjoy.
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📖Recipe
Ferrero Rocher Brownies
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- Offset spatula optional, but helpful
Ingredients
- 1½ cups granulated sugar 300g
- 1 cup all-purpose flour 120g
- ⅔ cup dutch-processed cocoa powder 56g
- ½ cup powdered sugar 60g
- ¾ teaspoons kosher salt
- 2 large eggs room temperature
- ½ cup canola oil 120ml
- 2 tablespoons water 30ml
- ½ cup semi-sweet chocolate 2oz
- ½ cup Nutella 143g
- 16 Ferrero Rocher candies
Instructions
- Preheat the oven to 325°F. Lightly spray an 8x8 baking dish with cooking spray and line it with two pieces parchment paper so it can easily be removed after baking to cut.
- In a medium bowl, whisk together the sugar, flour, cocoa powder, powdered sugar, and salt.1½ cups granulated sugar, 1 cup all-purpose flour, ⅔ cup dutch-processed cocoa powder, ½ cup powdered sugar, ¾ teaspoons kosher salt
- Using a stand mixer or hand mixer, whisk together the eggs, oil, and water for 2 minutes on medium high speed.2 large eggs, ½ cup canola oil, 2 tablespoons water
- Add the dry ingredients and chopped chocolate to the wet ingredients and fold in by hand until just combined.½ cup semi-sweet chocolate
- Pour half of the batter into the prepared pan and use a spatula to smooth the top.
- Melt the nutella in the microwave for ~20 seconds, then spread it evenly over the first brownie layer.½ cup Nutella
- Unwrap the ferrero rocher and press them into the batter in a 4x4 grid.16 Ferrero Rocher candies
- Add the remaining brownie batter, spreading it to meet the edges.
- Note: it will be a very thin layer and will take a bit of patience to spread it the whole way. It’s best to add it in between the ferrero rochers rather than trying to get it over top of each.
- Bake for 45 to 60 minutes, until the edges are set, and the center still looks soft. Cool completely before slicing.
Notes
- For thicker brownies: bake in a 9x4" loaf pan for 60-75 minutes. This will result in fewer brownies.
- Use Ferrero Rocher candy bars to cover the entire middle. This allows the top layer of brownie batter to completely cover the candies.
- Cut the Ferrero Rocher candies in half and completely cover the bottom layer of batter, then spread across the top layer. This completely covers the candies.
stef
so good! some of the best brownies i have made! definitely follow the instructions not to over cook, they turned out great!
KB
These are one of the best brownies I have ever tasted! Don’t over bake, they are so yummy when they are still a bit gooey!
Aubrey
A. Ma. Zing. One of the best batches of brownies I’ve ever eaten (and definitely the best recipe I’ve ever made). The Nutella layer makes it!
Kaitlyn
These are incredible! First all, thank you to The Cozy Plum for putting the measurements in the recipe so I didn’t have to keep scrolling back and forth. These brownies are perfectly fudgy and easy to make. Absolutely delish!
If you wanted to make these without the Ferrero Rochers, would you make the recipe exactly the same or do you recommend changing anything? Thanks!
Callan Wenner
Yay! So happy the measurements within instructions are helpful. To answer your question, if you want to omit the Ferrero rocher pieces - no changes necessary! Follow all steps and bake time as usual.