tray bakes

Ferrero Rocher Brownies

If you thought my original Brownie recipe is fudgy then these will blow your mind! You cannot even pick them up without getting chocolatey gooeyness all over your hands, and that’s what we all really want from a brownie isn’t it? Also each slice has a little Ferrero Rocher stuck in the middle (my neighbour thought it “didn’t need the Ferrero Rochers”… he’s clearly not of sound mind!) and there’s a load of roasted hazelnuts folded through so you get plenty of crunch and extra flavour!


  • 100g Dark Chocolate (around 70% Cocoa Solids)
  • 20g Cocoa Powder
  • 1 Tbsp Espresso Powder
  • 100g Unsalted Butter
  • 50g Nutella
  • 80g Caster Sugar
  • 40g Light Soft Brown Sugar
  • 4 medium Eggs
  • 80g Plain Flour
  • Pinch of Salt
  • 16 Ferrero Rocher
  • 100g Hazelnuts

Preheat the oven to 180 degree C. Grease and flour a 20cm square loose bottom tin (if you don’t have a loose bottom tin you might want to line it with baking paper as well!)

Roughly chop the hazelnuts and roast them in a dry pan over a medium heat for a couple of minutes until they smell aromatic. Shake the pan every now and then to make sure that the nuts don’t burn and brown evenly.

Melt butter, Nutella, espresso powder, cocoa powder and dark chocolate in a medium sized sauce pan on a medium heat. Stir occasionally and take the pan of the heat when everthing has melted and is well combined.

Whip the eggs, caster sugar and light soft brown sugar until they’re light and fluffy using the whisk attachment of your hand or stand mixer. This will take about 5 minutes. Slowly add the melted chocolate mixture and keep mixing until they’re well combined. Combine flour and salt and add them to the batter. Combine everything until its just coming together. Scrape the bowl down and mix for another couple of seconds. Fold in the roasted chopped hazelnuts.

Fill the batter into the prepared pan and push the Ferrero Rochers into the batter.

Bake the brownies for about 24-26 minutes. They’re ready when you can stick a skewer in the middle and you still have little brown lumps sticking to it. If the batter sticking to the skewer is still wet they’re not done yet, if it comes out clean they’re over baked.

Let them cool down completely before cutting them. As they’re so fudgy they’re probably going to fall apart if you try and have them warm… If you want warm brownies you can try my Super Fudgy Brownie recipe!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s