These Ferrero Rocher brownies are the perfect combination of fudgy brownie and hazelnut chocolate crunch that's perfectly reminiscent of the classic Italian treat.
A box of Ferrero Rocher is a super popular choice to give as a gift on birthdays, Valentines Day and Christmas, so I think it's fair to say that these brownies would make for a pretty great gift too.
And if you want to make a dinner party really special, try serving these brownies warm with a scoop of vanilla ice cream. It's pretty spectacular.
To make my Ferrero Rocher brownies, you'll start by melting butter and dark chocolate together, then stirrying in eggs, vanilla and sugar.
A little plain flour brings the batter together, but it's addition of chopped hazelnuts and milk chocolate chips studded through the crumb that give these brownies a flavour and texture evocative of Ferrero Rocher.
To finish, you'll pour your batter into a lined tin and baked until shiny. Then, while the brownies are still warm, you'll push whole Ferrero Rocher chocolates into the top before chilling to set.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
For the brownies
- 400 g (14.1 oz) dark chocolate (bittersweet)
- 280 g (9.9 oz) salted butter cubed
- 450 g (15.9 oz) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (6 oz) plain white flour (all purpose flour)
- 150 g (5.3 oz) chopped hazelnuts
- 150 g (5.3 oz) milk chocolate chips
For the top
- 12 Ferrero Rocher
Equipment
- Rectangle 20x28cm (8"x11") nonstick cake tin
Instructions
Put the butter and chopped dark chocolate in a large, heatproof bowl.
Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
Add the sugar.
Whisk in. The mixture will thicken - graininess at this stage is fine.
If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla.
Whisk together until smooth.
Sift the flour into the bowl.
Gently fold through until evenly combined.
Add the chopped hazelnuts and milk chocolate chips.
Stir through.
Pour the brownie batter into the tin and level off.
Bake for 35-40 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
While the brownie is still hot, push the Ferrero Rocher into the top in a 3 x 4 pattern.
Place the tin on a wire rack to cool, then place in the fridge to chill overnight.
Slice into 12 neat squares in a 4 x 3 pattern with a sharp, serrated knife
Enjoy! They're best if you let them come back up to room temp before serving.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Ferrero Rocher Brownies Recipe
Ferrero Rocher Brownies Recipe
Ingredients
For the brownies
- 400 g (14.1 oz) dark chocolate (bittersweet)
- 280 g (9.9 oz) salted butter cubed
- 450 g (15.9 oz) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (6 oz) plain white flour (all purpose flour)
- 150 g (5.3 oz) chopped hazelnuts
- 150 g (5.3 oz) milk chocolate chips
For the top
- 12 Ferrero Rocher
Equipment
- Rectangle 20x28cm (8"x11") nonstick cake tin
Instructions
- Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin.
- Preheat the oven to 180C/350F (160C/320F fan).
Make the brownies
- Put the butter and chopped dark chocolate in a large, heatproof bowl. Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
- Add the sugar and whisk in. The mixture will thicken - graininess at this stage is fine.
- If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla. Whisk together until smooth.
- Sift the flour into the bowl and gently fold through until evenly combined.
- Add the chopped hazelnuts and milk chocolate chips and stir through.
- Pour the brownie batter into the tin and level off.
- Bake for 35-40 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
- While the brownie is still hot, push the Ferrero Rocher into the top in a 3 x 4 pattern.
- Place the tin on a wire rack to cool, then place in the fridge to chill overnight.
- Slice into 12 neat squares in a 4 x 3 pattern with a sharp, serrated knife
Nutrition
More Ferrero Rocher and Nutella recipes to try
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