These Ferrero Rocher brownies take everything I like about the gold wrapped candy, dark chocolate and lots of roasted hazelnut, and bake it into a pan of thick, fudgy squares. The batter is a melted butter brownie with cocoa, chocolate chips and a full cup of chopped hazelnuts, and the top gets a layer of melted chocolate with more nuts pressed in. One 8×8 or 9×9 pan makes 16 brownies.
They bake at 350°F for 28 to 32 minutes. Chopped Ferrero Rocher candies and a drizzle of chocolate hazelnut spread are optional on top; the hazelnuts and chocolate already carry the flavor, so the brownies taste like the candy even without them. I like them on a Christmas cookie tray because once they have been in the fridge they cut into neat squares that don’t smear.
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You need 1 cup melted unsalted butter, 1½ cups granulated sugar, ¾ cup brown sugar, 4 large eggs, 2 teaspoons vanilla, 1 cup flour, ¾ cup unsweetened cocoa powder and ½ teaspoon salt. Then 1 cup semi-sweet chocolate chips and 1 cup roasted hazelnuts for the batter, plus ½ cup chips and ½ cup hazelnuts for the topping.
If you only get one thing right, make it the hazelnuts. Buy them roasted, or toast raw ones at 350°F for 10 to 12 minutes until the skins crack and the kitchen smells nutty, then rub off the loose skins in a towel. Raw hazelnuts taste green and a little bitter, and you lose that Ferrero Rocher note. Chop them roughly. Big pieces look better in a cut brownie.
The high ratio of sugar to flour is what makes these fudgy. There is only 1 cup of flour for 4 eggs and 2¼ cups of sugar, so the center sets soft and dense. For a nut brownie with a chewier bite, our walnut brownies use a similar method.
Mixing the Batter by Hand
Heat the oven to 350°F (175°C) and line the pan with parchment, leaving an overhang on two sides so you can lift the slab out later. Whisk the warm melted butter with both sugars until smooth. Add the eggs one at a time and whisk hard after each, about 30 seconds, then the vanilla. Don’t skip the hard whisking. It dissolves some of the sugar, and that is where the thin, shiny crust comes from.
Add the flour, cocoa and salt all at once and fold with a spatula until no dry streaks remain. Stop there. More mixing builds gluten and the brownies turn cakey. Fold in the chocolate chips and the cup of chopped hazelnuts last.
Baking and the Toothpick Test
Spread the batter into the corners and smooth the top. If you like, press a few extra whole hazelnuts and chips into the surface so they show after baking. Bake for 28 to 32 minutes. A 9×9 pan usually needs 28; an 8×8 pan makes taller brownies and may need the full 32.
Pull them when the center looks just set and a toothpick near the middle comes out with a few moist crumbs. Wet batter means a few more minutes. A clean toothpick means they went too far and will be drier. Cool completely in the pan, at least 1 hour. Warm brownies fall apart under the topping.
Chocolate Topping and Clean Squares
Melt ½ cup chocolate chips in the microwave in 20 second bursts, stirring between each, and spread it over the cooled slab. Scatter the ½ cup chopped hazelnuts on top and press them in lightly. Now add the optional extras: a thin drizzle of chocolate hazelnut spread and a few chopped Ferrero Rocher candies.
Chill the pan for about 20 minutes, until the chocolate is firm. Lift the slab out by the parchment and cut 16 squares with a sharp knife dipped in hot water and wiped dry between cuts. For a thicker, softer topping, spread a batch of Nutella buttercream frosting over the brownies instead of the melted chocolate.
Small Fixes That Help
- Cakey brownies: overmixed after the flour, or baked until the toothpick came out clean. Fold gently and pull them at moist crumbs.
- Greasy top: the butter was very hot when the sugar went in. Let it cool for 5 minutes after melting.
- Hazelnuts taste flat: they were raw. Toast them for 10 to 12 minutes first.
- Topping cracks when cut: the chocolate set too hard in the fridge. Let the pan sit out for 10 minutes before slicing.
- Gooey, raw middle: an 8×8 pan needs the longer time. Give it 2 or 3 more minutes and test again.
Storing, Freezing and Serving
Keep the brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. They freeze well for up to 2 months; wrap squares individually and thaw them on the counter. For a holiday dessert table, set them next to gingerbread brownies and buckeye brownies, or serve one slightly warm with vanilla ice cream.
Save these Ferrero Rocher brownies on Pinterest for your Christmas baking list. If you make them, tell me in the comments: did you add the candies on top?
Ferrero Rocher Brownies
These Ferrero Rocher brownies are thick, fudgy chocolate brownies made with melted butter, cocoa powder, brown sugar, chocolate chips and a full cup of chopped roasted hazelnuts. After baking, they get a layer of melted chocolate and more hazelnuts, with optional chopped Ferrero Rocher candies and a drizzle of chocolate hazelnut spread. One 8x8 or 9x9 pan makes 16 squares that bake at 350°F for 28 to 32 minutes. Pull them when a toothpick shows a few moist crumbs for the fudgiest center, then chill them 20 minutes so the topping sets. Serve them on a Christmas cookie tray, at a party or as a chocolate hazelnut gift box treat. They keep 3 days at room temperature.
Ingredients
- FOR THE BROWNIES
- 1 cup unsalted butter, melted
- 1 ½ cups granulated sugar
- ¾ cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup roasted hazelnuts, roughly chopped
- FOR THE TOPPING
- ½ cup semi-sweet chocolate chips, melted
- ½ cup roasted hazelnuts, chopped
- FOR THE OPTIONAL GARNISH
- Ferrero Rocher chocolates, chopped
- Chocolate hazelnut spread drizzle
Instructions
PREPARE THE PAN: Preheat the oven to 350°F (175°C). Line an 8x8-inch or 9x9-inch baking pan with parchment paper, leaving enough overhang on the sides for easy removal after baking.
MAKE THE BATTER: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until incorporated.
ADD THE DRY INGREDIENTS: Add the all-purpose flour, cocoa powder, and salt to the wet mixture. Stir until just combined and no dry streaks remain. Fold in the semi-sweet chocolate chips and roughly chopped roasted hazelnuts, distributing them evenly throughout the batter.
BAKE THE BROWNIES: Spread the batter evenly into the prepared baking pan and smooth the surface. Bake for 28 to 32 minutes, or until the center is just set and a toothpick inserted near the middle comes out with a few moist crumbs attached. Remove from the oven and allow the brownies to cool completely in the pan.
ADD THE TOPPING: Drizzle the melted semi-sweet chocolate evenly over the cooled brownies. Sprinkle the chopped roasted hazelnuts across the top, pressing lightly if needed so they adhere to the chocolate.
GARNISH THE BROWNIES: If desired, drizzle chocolate hazelnut spread over the brownies and scatter chopped Ferrero Rocher chocolates across the surface for additional chocolate and hazelnut flavor.
CHILL TO SET: Place the brownies in the refrigerator for about 20 minutes, or until the chocolate topping has set and is firm enough for clean slicing.
SLICE AND SERVE: Lift the brownies from the pan using the parchment paper overhang. Transfer to a cutting board and cut into 16 squares using a sharp knife. Serve at room temperature or slightly chilled.
Notes
Use roasted hazelnuts, or toast raw ones at 350°F for 10 to 12 minutes and rub off the loose skins; raw nuts taste flat.
Let the melted butter cool for 5 minutes before adding the sugar, or the brownies can turn greasy.
Fold the dry ingredients in only until no streaks remain; overmixing makes them cakey.
A 9x9 pan usually needs 28 minutes; an 8x8 pan makes taller brownies and may need the full 32. Pull them when a toothpick shows a few moist crumbs.
Cool completely before adding the topping. If the chilled chocolate cracks when cut, let the pan sit out 10 minutes and use a knife dipped in hot water and wiped dry.
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Freeze up to 2 months and thaw before serving.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 549Total Fat 37gSaturated Fat 14gUnsaturated Fat 23gCholesterol 80mgSodium 94mgCarbohydrates 50gFiber 6gSugar 26gProtein 10g
