These Ferrero Rocher brownies are the ultimate fudgy brownie. Each square is layered with Nutella and contains a whole Ferrero Rocher, creating a rich, gooey treat that balances deep chocolate with toasty hazelnut.
Why You’ll Love This Recipe
Fudgy texture – these brownies are intentionally dense and moist. The Nutella layer keeps them extra chewy and indulgent.
Hazelnut-chocolate flavor – the combination of cocoa, melted chocolate, Nutella, and a Ferrero Rocher in each piece delivers a pronounced hazelnut-chocolate profile.
Simple method – no stand mixer is required. You can whisk by hand, though a hand or stand mixer helps develop a shiny, crackled top.
What is Ferrero Rocher?
Ferrero Rocher is an Italian chocolate-hazelnut confection. Each candy has a whole hazelnut at its core, surrounded by a creamy hazelnut filling and encased in a crisp chocolate shell. The distinctive gold wrapper and rich flavor make it a popular treat and gift during the holidays.
Ingredients
- All-purpose flour
- Dutch-processed cocoa powder – this recipe uses Dutch-processed cocoa for a smoother, less acidic chocolate flavor.
- Sugars – both granulated sugar and powdered sugar contribute sweetness and structure.
- Neutral oil (canola or vegetable) to keep the brownies tender.
- Eggs – use room-temperature eggs for better emulsification.
- Nutella – warmed and spread between the layers for extra hazelnut richness.
- Dark or semi-sweet chocolate – chopped or coarsely chopped pieces folded into the batter.
- Ferrero Rocher candies – 16 pieces is ideal so each serving contains one candy.
See the recipe card below for exact quantities and full instructions.
Substitutions and Variations
- Omit the chopped chocolate if you prefer a simpler texture.
- Fold in 1/3 cup toasted, chopped hazelnuts for extra crunch and flavor.
- Use any neutral oil in place of canola (vegetable, grapeseed).
- Skip the Nutella layer if you prefer plain brownies; the recipe still works well.
How to Make This Recipe
Step 1: Whisk the dry ingredients (sugar, flour, cocoa powder, powdered sugar, and salt) together in a bowl until there are no lumps.
Step 2: In a separate large bowl, combine the eggs, oil, and water.
Step 3: Whisk the wet ingredients with a mixer (or vigorously by hand) for about two minutes until very frothy. This helps form a shiny, crackly top.
Step 4: Add the dry mixture and chopped chocolate to the wet ingredients and fold until just combined.
Step 5: Use a rubber spatula to fold the batter until all dry ingredients are incorporated.
Step 6: Spread two-thirds of the batter into a prepared 8×8-inch pan lined with parchment.
Step 7: Smooth the first layer to the edges so it’s even.
Step 8: Warm the Nutella briefly so it spreads easily, then cover the first layer all the way to the edges.
Step 9: Unwrap and press 16 Ferrero Rocher candies into the Nutella layer in a 4×4 grid.
Step 10: Gently spread the remaining batter over the candies, filling the gaps. It’s okay if some Nutella peeks through.
Tip: The top layer will be thin; spread it between the Ferrero Rochers rather than forcing it over each candy.
Bake at 325°F (163°C) until the surface forms a thin skin, the outer inch is set, and the center still looks slightly gooey. Allow the brownies to cool completely before slicing; they firm up as they cool.
Expert Tips
- Whisk the wet ingredients well (mixer or hand) to encourage a shiny, crackly top.
- Use about two-thirds of the batter for the bottom layer so there’s enough left to cover the candies.
- If you prefer firmer brownies, bake an extra 5–10 minutes.
- Cool completely before cutting. Lifting the slab from the pan using the parchment makes slicing easier; chilling briefly yields the cleanest slices.
- Wipe your knife with hot water between cuts to prevent sticking and tearing.
Recipe FAQs
Fudgy brownies use less flour and more fat; cakey brownies include more flour and often more leavening. Bake time also affects texture—shorter bake times keep them gooier.
A higher fat-to-flour ratio and the right sugar balance. Oil contributes to moistness and a tender crumb, while sugar helps with texture and that glossy top.
If the center is very gooey, it may need more bake time. Check that the edges are set and the surface has a thin skin before removing from the oven; the brownies will continue to set as they cool.
Storage
Store brownies covered at room temperature for up to four days.
To freeze: wrap the whole slab or individual pieces tightly in plastic wrap, place them in a sealed container or freezer bag, and freeze up to two months. Thaw at room temperature before unwrapping.
More Chocolate Recipes You’ll Love
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Dark Chocolate Almond Cookies
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Chocolate Espresso Tart
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Dark Chocolate Pots de Creme
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Terry’s Chocolate Orange Cake
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Recipe
Ferrero Rocher Brownies
Equipment
- 8×8 inch pan
- Parchment paper
- Hand or stand mixer (optional)
- Rubber spatula
- Offset spatula (optional)
Ingredients
- 1½ cups granulated sugar (300g)
- 1 cup all-purpose flour (120g)
- ⅔ cup Dutch-processed cocoa powder (56g)
- ½ cup powdered sugar (60g)
- ¾ teaspoon kosher salt
- 2 large eggs, room temperature
- ½ cup canola oil (120ml)
- 2 tablespoons water (30ml)
- ½ cup semi-sweet or dark chocolate, chopped (2 oz)
- ½ cup Nutella (143g)
- 16 Ferrero Rocher candies
Instructions
- Preheat the oven to 325°F (163°C). Lightly spray an 8×8-inch pan and line it with parchment so the brownies can be lifted out for easy slicing.
- In a medium bowl, whisk together the granulated sugar, flour, cocoa powder, powdered sugar, and salt.
- In a large bowl, whisk the eggs, oil, and water for about 2 minutes on medium-high speed until very frothy.
- Add the dry ingredients and chopped chocolate to the wet mixture and fold by hand until just combined.
- Pour two-thirds of the batter into the prepared pan and smooth with a spatula.
- Warm the Nutella in the microwave for about 20 seconds so it spreads easily, then spread it evenly over the first batter layer.
- Unwrap the Ferrero Rocher candies and press them into the Nutella in a 4×4 grid (16 candies).
- Spoon the remaining batter over the candies and gently spread it to meet the pan’s edges. Work between the candies rather than forcing batter directly over each one.
- Bake for 45 to 60 minutes, until the edges are set and the center still looks slightly soft. The brownies will continue to firm up while cooling. Cool completely before slicing.
Notes
Store brownies covered at room temperature for up to four days.
To freeze, wrap tightly in plastic and place in a sealed container for up to two months. Thaw at room temperature before unwrapping.
For a more cake-like brownie, add an extra ¼ cup (30g) flour.
For internal doneness: moist, fudgy brownies register about 180–190°F (82–88°C). For a drier, cake-like result, bake until they reach about 210°F (99°C).
Metal pans generally yield the best, most even baking results.