Ferrero Rocher Brownies

Broken open Ferrero rocher brownie laying on top of cut brownies.

4.86 from 7 votes

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.

Prep Time15

Cook Time45

Rest time30

Total Time1 30

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 315kcal

Author: Callan Wenner

Equipment

8x8 inch pan
Parchment paper
Stand mixer with paddle attachment, or handheld mixer
Rubber spatula
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

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.

If you prefer a more cakey brownie, add an additional ¼ cup (30g) of flour.

For moist fudgy brownies, the temperature should be between 180℉ (82℃)190 to 190℉ (88℃). For cake-like brownies, bake until they reach an internal temperature of 210℉ (99℃)

Brownies cooked in a metal pan will produce the best results.

Additional baking methods tested:

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.

Nutrition