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Ferrero Rocher brownies - Image 3

Ferrero Rocher Brownies

These ultra-fudgy brownies are loaded with chopped Ferrero Rocher chocolates and toasted hazelnuts, creating a rich, crunchy, and decadent treat that's surprisingly simple to make.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Unsalted butter melted and cooled slightly
  • 2 cups Granulated sugar
  • 4 large Eggs room temperature
  • 2 tsp Pure vanilla extract
  • 1 cup All-purpose flour spooned and leveled
  • 1 cup Unsweetened cocoa powder high-quality, like Dutch-process
  • 1/2 tsp Salt
  • 12 pieces Ferrero Rocher chocolates roughly chopped, plus 6-8 whole for topping
  • 1/2 cup Toasted hazelnuts roughly chopped

Equipment

  • 9x13 inch metal baking pan
  • Parchment paper
  • Large mixing bowls
  • Whisk and spatula
  • Wire cooling rack
  • Sharp chef's knife

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal. This is non-negotiable for clean cuts.
  2. In a large bowl, whisk together the melted butter and sugar for about a minute until well combined. Add the eggs one at a time, whisking vigorously after each addition until the mixture is smooth and slightly thickened. Stir in the vanilla extract.
  3. Sift the flour, cocoa powder, and salt directly into the wet ingredients. Use a spatula to fold gently until just combined and no dry streaks remain. Overmixing leads to cakey brownies, and we want fudgy. Fold in the chopped Ferrero Rocher and half of the chopped hazelnuts.
  4. Pour the thick batter into your prepared pan, spreading it evenly to the corners. Arrange the whole Ferrero Rocher chocolates and remaining hazelnuts on top, pressing them in slightly. This creates those gorgeous, crunchy pockets.
  5. Bake for 30-35 minutes. Start checking at 30 minutes—a toothpick inserted into the center should come out with a few moist crumbs, not wet batter. The top will be set and slightly cracked. Trust me, it's better to slightly underbake than overbake for maximum fudginess.
  6. Let the brownies cool completely in the pan on a wire rack. This is the hardest part, but crucial for setting. Use the parchment overhang to lift the entire slab onto a cutting board. Use a sharp chef's knife, wiped clean between cuts, to slice into squares.

Notes

Chef's Tips:
• For super clean cuts, chill the cooled brownies in the pan for 30 minutes before slicing.
• Do not substitute oil for butter; butter is essential for the rich flavor and texture.
• Serve slightly warmed with a scoop of vanilla ice cream for an incredible dessert.
Food Safety:
• Ensure eggs are fresh and at room temperature for proper emulsification.
• Cool completely before storing to prevent condensation and sogginess.