Ferrero Rocher Brownies
These Ferrero Rocher Brownies are so fudgy and bring in all the components from these delicious candies. The brownies are packed with Nutella, have chopped hazelnuts and chopped chocolate and then are topped with the Ferrero Rocher candies. I love biting into one of the chocolate candies and getting that delicious melty chocolate hazelnut flavor punch!
Do you love the chocolate-hazelnut flavor combination as much as I do? If so, you’ll want to add my Ferrero Rocher Cake, Ferrero Rocher Cupcakes, Nutella Stuffed Nutella Cookies and Creamy Nutella Cheesecake recipes to your recipe box!
Why This Recipe Works
- Nutella used as chocolate base. That’s right! There isn’t any cocoa powder in these Ferrero brownies. The chocolate flavor comes from the Nutella in the batter. This way we get a really prominent chocolate-hazelnut flavor.
- Ferrero Rocher in brownie form. These brownies taste just like a Ferrero Rocher but in brownie form! The fudgy brownie center is like the smooth inside of the candies, and the chopped hazelnuts mimic the chopped hazelnuts on the outside of the candies. It’s the perfect combination!
- Easy brownie recipe. I love this recipe because it takes just 10 minutes to prepare and 30 minutes to bake in the oven! It’s super easy to put together and tastes amazing!
- Unsalted Butter: If using salted butter, reduce the amount of table salt you add to the brownie batter.
- Brown Sugar: By using brown sugar instead of granulated sugar, we will get a more fudgy consistency due to the molasses in the sugar. The flavor will also be richer than if using granulated sugar.
- Eggs: Using room temperature eggs will help them incorporate into the brownie batter better, providing a more consistent bake. The eggs are also the only leavening agent in these brownies. We don’t use any baking soda or baking powder. This is how we get a nice and fudgy brownie texture instead of fluffy and cake-like.
- Vanilla Extract: The vanilla flavor helps to balance the chocolate flavor.
- Nutella: Feel free to use a different brand of chocolate hazelnut spread if you’d prefer.
- Milk Chocolate: I use a baking bar since there aren’t any stabilizers in baking bars like there are in chocolate chips.
- Hazelnuts: The chopped hazelnuts will give us that chopped hazelnut texture from the Ferrero Rocher candies.
- Ferrero Rocher Candies: I used 9 candies and placed them in 3 rows like a grid, but feel free to add more if you’d like!
- Flaky Sea Salt: The flaky sea salt on top provides a nice hint of salty flavor right as you take a bite. It complements and enhances the sweetness of the brownie.
- Cream the wet ingredients. Cream the butter and sugar on medium speed for 2 minutes. Add the eggs and vanilla and mix to combine. Scrape down the sides of the bowl and add the Nutella and salt. Mix on medium speed for 1 minute until very smooth. Scrape down the sides of the bowl.
- Add the dry ingredients. Add the flour and mix until just combined. Fold the chocolate chips and hazelnuts into the batter with a rubber spatula.
- Spread the batter in the pan. Spoon the batter into an 8×8-inch square pan lined with parchment paper. Using an offset spatula, spread the batter into an even layer.
- Add the Ferrero Rocher candies. Place the unwrapped candies on top of the batter, pressing the candy into the batter about halfway. Sprinkle some flaky sea salt overtop (optional).
- Bake. Bake at 350°F for 30 -35 minutes or until a toothpick comes out with a few moist crumbs. Remove the Ferrero Rocher brownies from the oven and let the pan cool on a wire rack until room temperature. When cool, lift the parchment paper out of the pan and cut into squares.
When poking the brownies with a toothpick, be sure to poke into an area without a Ferrero Rocher candy or else you’ll be tricked into thinking the brownies are underdone.
There’s no need to freeze the Rocher candies prior to adding to the brownies. If you can see by the pictures, the candies stay pretty intact.
You don’t have to use Nutella. Feel free to use a different brand of chocolate hazelnut spread.
You can use chocolate chips instead of baking chocolate if you would prefer. I like using baking chocolate instead of chocolate chips because you get a variety of sizes in the pieces. They also melt better into the batter due to not having stabilizers in the chocolate like chocolate chips do.
Using a parchment paper-lined baking pan will make it so much easier to cut the brownies because you can simply pull up on the parchment paper and remove the brownies from the pan entirely before cutting them.
Make Ahead, Storing, and Freezing
Store in an airtight container at room temperature for 3 days or in the fridge for up to 5 days.
To freeze, let the brownies cool completely. Cut them and wrap individually in plastic wrap then store in an airtight container or Ziplock bag in the freezer for 1-2 months. Remove and let thaw before enjoying.
Want to kick it up a notch? Spread some delicious Nutella Whipped Cream on top of the brownies before serving!
This is an Italian candy from the Ferrero candy company. It’s a whole hazelnut covered in a creamy hazelnut filling encased in a thin wafer covered in chocolate and hazelnut pieces.
If you would like to, you can. I like keeping the candies whole so that the insides stay a bit more intact and when you bite into them it kind of oozes out! If you’d like, you can place the candies in the middle of the batter. Put half the batter in the pan, add the candies, then put the remaining batter on top.
The chocolate flavor comes solely from the Nutella spread used in the batter. We do add some chocolate pieces as well. This ensures that the chocolate hazelnut flavor from the Nutella really comes through and isn’t hidden behind traditional cocoa powder.
More Brownie Recipes
Ferrero Rocher Brownies
- 1/3 cup unsalted butter - softened to room temperature
- 1/2 cup brown sugar - packed
- 2 large eggs - room temperature
- 2 teaspoons vanilla extract
- 1 cup Nutella - or hazelnut spread
- 1/2 teaspoon salt
- 2/3 cup all-purpose flour
- 2 oz milk chocolate - chopped
- 1/2 cup hazelnuts - chopped
- 9 Ferrero Rochers - unwrapped
- flaky sea salt - for topping
- Preheat oven to 350°F. Line a 8×8 square inch pan with parchment, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment cream the butter and sugar on medium speed for 2 minutes. Add the eggs and vanilla and mix to combine.
- Scrape down the sides of the bowl and add the Nutella and salt. Mix on medium speed for 1 minute until very smooth. Scrape down the sides of the bowl.
- Add the flour and mix until just combined. Fold the chocolate chips and hazelnuts into the batter with a rubber spatula.
- Spoon the batter into the prepared pan. Using an offset spatula spread the batter into an even layer.
- Place the unwrapped Ferrero Rochers on top of the batter, pressing the candy into the batter about halfway. Sprinkle some flaky sea salt overtop (optional).
- Bake for 30 -35 minutes or until a toothpick comes out with a few moist crumbs.
- Remove from oven and let cool on a wire rack until room temperature. When cool lift the parchment paper out of the pan and cut into squares.
- Store in an airtight container for 3 days.