Ferrero Rocher brownies are thick, fudgy squares studded with whole Ferrero Rocher chocolates and chopped hazelnuts. Each bite gives you a rich chocolate base with the crunchy hazelnut and creamy chocolate center of a Ferrero Rocher. This one‑bowl recipe is simple to make and is perfect for satisfying a serious chocolate craving.
For me, Ferrero Rochers always feel a bit like the holidays — I tend to buy a big box around that time of year and use them in special treats. These brownies capture that festive flavor, combining a classic fudgy brownie with whole Ferrero chocolates and chopped hazelnuts for texture and nutty flavor.
This recipe uses just nine ingredients and yields nine generous brownie squares with a glossy, crinkled top and a dense, chewy interior.
Inside the batter are chopped hazelnuts and Ferrero Rochers, and you can add extra pieces on top before baking for a showy finish.
Why this recipe works
Simple and quick — made in one bowl with no electric mixer needed.
Ferrero Rochers — their chocolate‑hazelnut centers add an indulgent surprise in every square.
Fudgy texture — these are thick, dense brownies with a chewy crumb; not for thin‑and‑cakey brownie lovers.
Ingredients Notes
Eggs — contribute to the glossy, crinkled top and help set the fudgy interior.
Cocoa powder — use unsweetened cocoa powder to balance sweetness and deepen the chocolate flavor.
Butter — melted unsalted butter keeps the brownies tender and chewy; melt before combining with the sugar.
White sugar — use regular granulated sugar (not powdered) to help create that shiny, cracked top.
Ferrero Rochers — I used the classic version, but you can substitute other flavors if you prefer.
Step by step instructions
These brownies bake in an 8×8-inch square pan lined with parchment. You’ll only need a large mixing bowl, a spatula, and a whisk.
Step 1 – Prep. Preheat the oven to 350°F (180°C). Grease an 8×8-inch pan, line the bottom and two opposite sides with parchment paper, grease the exposed parchment, and set aside.
Step 2 – Combine butter and sugar. Melt the butter and whisk it together with the white sugar in a large bowl until glossy. The mixture may look slightly grainy, which is normal.
Step 3 – Add eggs and vanilla. Whisk in the eggs and vanilla until combined.
Step 4 – Add dry ingredients. Sift or whisk in the flour, cocoa powder, and salt. Fold gently with a spatula until no dry streaks remain; avoid overmixing to keep the brownies tender.
Step 5 – Stir in add‑ins. Fold in the chopped hazelnuts and the Ferrero Rochers so they’re evenly distributed throughout the batter.
Step 6 – Transfer and bake. Spread the batter evenly into the prepared pan and press additional Ferrero Rocher pieces on top if desired. Bake 30–35 minutes, or until a toothpick inserted in the center comes out fudgy (not wet). Ovens vary, so add additional 5‑minute intervals if needed.
Allow the brownies to cool completely in the pan so they finish setting. Once cooled, slice into nine squares and serve.
Expert Baking Tips
Helpful tips to improve results
- Weigh ingredients with a gram scale for the most consistent results, especially for the dry ingredients.
- After adding the eggs, fold the dry ingredients with a spatula rather than whisking to avoid developing gluten and to keep a fudgy texture.
- Line the bottom and two sides of the pan with parchment and grease the rest to make it easy to lift the brownies out cleanly.
FAQ
Do I have to add that much sugar?
The recipe uses one cup of granulated sugar to achieve the signature crinkled top and fudgy texture. The cocoa powder helps keep the overall flavor balanced, so reducing the sugar will change both texture and taste.
Why did my brownies sink?
Sinking usually means the center was underbaked. Make sure the middle is set and fudgy, not wet. Depending on your oven, they may need the full 35 minutes or slightly longer.
Do I have to add Ferrero Rochers?
No — you can omit them and make plain fudgy brownies, or substitute chopped chocolate or other filled chocolates if you prefer.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated white sugar
- 2 eggs, room temperature
- 1 tbsp vanilla extract
- 3/4 cup all‑purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 12 Ferrero Rochers
- 1/4 cup hazelnuts, chopped
Instructions
- Preheat oven to 350°F (180°C). Grease an 8×8‑inch pan, line the bottom and two sides with parchment, and grease the parchment.
- In a large bowl combine the melted butter and sugar until glossy (a slightly grainy appearance is normal).
- Add the eggs and vanilla and whisk until combined.
- Fold in the flour, cocoa powder, and salt with a spatula until no dry streaks remain. Do not overmix.
- Fold in the chopped hazelnuts and Ferrero Rochers, then transfer the batter to the prepared pan. Press extra Ferrero pieces on top if desired.
- Bake 30–35 minutes, or until a toothpick comes out fudgy but not wet. If needed, continue baking in 5‑minute increments until set at the edges and fudgy in the center.
- Cool completely in the pan so the brownies finish setting. Slice into nine squares and enjoy.
- Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 7 days.
Nutrition (per brownie square)
Approximately 188 kcal per serving. Nutrition values are estimates and will vary based on exact ingredients used.