• 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