Ferrero Rocher Brownies

If you're a fan of Ferrero Rocher chocolate then these brownies are perfect for you! Loaded with Ferrero Rochers and topped with swirls of Nutella on top! With crunchy pieces of Ferrero Rochers inside, you’re getting one indulgent piece of dessert.

25 minutes
30 minutes
55 minutes


  • 18 Ferrero Rocher Chocolate (8 for the batter and 8 for the top)
  • 130 g (3/4 cup) Dark Chocolate (65 g) + Milk Chocolate (65 g)
  • 156 g (1/2 cup + 3 tbsp) unsalted butter
  • 97 g (3/4 cup) Plain Flour/all-purpose flour
  • 36 g (1/3 cup) Unsweetened cocoa powder
  • 200 g (1 cup) Granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3 Eggs, Uk medium-size (total weight without shell = 158 g)
  • 70 g (1/3 cup) Dark chocolate chips (35 g) + Milk Chocolate (35 g)
  • 1/4 Cup Nutella, to make swirls on top


  1. Lightly grease a 9x9 inch pan with butter, line it with baking paper leaving the overhangs on all sides, grease the baking paper with butter, and set aside.
  2. Unwrap the 16 Ferrero Rocher chocolates and roughly chop half of them up for the batter. Cut the remaining chocolate in half, that will be used for the top.
  3. In a large bowl sift together the plain flour/all-purpose flour, salt, and cocoa powder. Set aside.
  4. Roughly chop the dark and milk chocolate and set it aside. Cut unsalted butter into small cubes, put it into a saucepan and heat it over low heat until it is completely melted. Add the chopped chocolate to the hot butter and leave it for 30 seconds. After 30 seconds, mix it with a spatula and put it back on the stove at very low heat just for 30 seconds, stirring continuously until the mixture is smooth and glossy. Quickly remove from the heat and leave to cool down slightly (don’t overheat the mixture).
  5. Meanwhile, take a large bowl, add in the eggs, granulated sugar and vanilla extract, and beat them at medium speed until it is light in colour and thick (about 6-7 minutes).
  6. With the mixer on, slowly pour in the warm butter and chocolate mixture and beat until completely combined.
  7. Gently fold in the dry ingredients using a rubber spatula until just combined (don’t over-mix the batter).
  8. Fold in the chocolate chips.
  9. Fold in the eight roughly chopped Ferrero Rocher Chocolate.
  10. Pour the batter into the prepared baking pan and smooth the top with a spatula. 
  11. Take 1/4 cup of Nutella in a microwave-safe bowl and heat it for a few seconds. Drop the dollops of Nutella a few inches apart on the top of the brownie batter and make big swirls in the batter, using a butter knife. Don’t over-swirl if you want big prominent swirls of Nutella.
  12. Place the remaining 16 halves of chocolates, cut-side up, evenly over the batter, pressing each half about halfway down into the batter.
  13. Bake in the preheated Fan Oven at 155C/311F (at 175C/347F for a conventional oven) for 25-30 minutes or until the edges are firm and a toothpick inserted into the centre comes out with a few moist crumbs. 
  14. Place the pan on a cooling rack and let it cool for 30 minutes—1 hour before slicing.
  15. Lift the brownies out using the butter paper overhangs and cut them into 16 even slices.