If you're a fan of Ferrero Rocher chocolate then these brownies are perfect for you! They're crispy and crackly on top, with a fudgy centre that's loaded with chocolate chips, chopped Ferrero Rocher chocolate and topped with swirls of Nutella and even more Ferrero Rocher chocolate. With the crunchy pieces of Ferrero Rocher chocolate inside, you’re getting one indulgent piece of dessert.

WHY YOU WILL LOVE THIS RECIPE?

These brownies are perfect for any occasion, but especially when you just want to whip up something delicious without making too much of an effort. These brownies are the ultimate in decadence! They're fudgy, chewy and topped with crunchy Ferrero Rocher chocolate. Swirls of Nutella on top is the best part!

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INGREDIENTS YOU'LL NEED!

Scroll down to the recipe card for the exact quantities.

• Plain Flour/All-purpose flour: To make fudgy brownies we don’t use a lot of flour. A lot of flour will result in more dense and cakey brownies.
• Unsweetened Cocoa powder: Always use high-quality cocoa powder, if it’s not good, it will affect the texture.
• Eggs: should be at room temperature. They add structure and give rise to the brownies while baking since there is no baking powder used. They also help to make a thin layer on top of the brownies when they are whipped up with sugar.
• Granulated Sugar: It adds sweetness and moisture to the brownies. It also balances the bitterness of unsweetened cocoa powder and dark chocolate. You can also use caster sugar instead.
• Dark chocolate and Milk Chocolate: Always use good quality chocolate. I used both 70% dark chocolate and Milk Chocolate. You can also use all dark chocolate if you don’t like milk chocolate or You can also use semisweet chocolate instead of milk chocolate or dark bitter chocolate instead of dark chocolate, all depending on your taste.

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• Unsalted butter: It is best if you are using unsalted butter as you can control the amount of salt according to the recipe requirement. Butter gives flavour and softness to the brownies.
• Vanilla extract: Pure vanilla extract adds flavour. Don’t use essence which is not pure
• Salt: It’s used to enhance the flavours. You will add just a little bit that makes the difference. Salt also helps to bring out the sweetness.
• Chocolate chips: They are added to get the shiny top. So don’t forget to add chocolate chips to the recipe. You can use milk chocolate chips or dark chocolate chips or a mixture of both as I did.
• Ferrero Rocher Chocolate: I used 16 Ferrero Rocher for this recipe. Roughly chop half of them up for the batter. Cut the remaining eight chocolate in half, that will be used for the top.
• Nutella: I used it to make swirls on top.

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HOW TO MAKE THE BEST FUDGY FERRERO ROCHER BROWNIES!

Step 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.

Step 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.

Step 3: In a large bowl sift together the plain flour/all-purpose flour, salt, and cocoa powder. Set aside.

Step 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).

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Step 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).

Step 6: With the mixer on, slowly pour in the warm butter and chocolate mixture and beat until completely combined.

Step 7: Gently fold in the dry ingredients using a rubber spatula until just combined (don’t over-mix the batter).

Step 8: Fold in the chocolate chips.

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Step 9: Fold in the eight roughly chopped Ferrero Rocher Chocolate.

Step 10: Pour the batter into the prepared baking pan and smooth the top with a spatula. 

Step 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.

Step 12: Place the remaining 16 halves of chocolates, cut-side up, evenly over the batter, pressing each half about halfway down into the batter.

Step 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. 

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Step 14: Place the pan on a cooling rack and let it cool for 30 minutes—1 hour before slicing.

Step 15: Lift the brownies out using the butter paper overhangs and cut them into 16 even slices. 

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PRO TIPS TO GET THE BEST FUDGY BROWNIES!

• Good quality ingredients: always use good quality ingredients like chocolate and cocoa powder. Cheap cocoa powder makes the brownies denser and drier from the top.
• Measure your flour correctly: A lot of flour will result in a more cakey brownie, so measure your flour correctly. The best way to measure your flour is by a digital scale. If you don’t have one then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Sift the dry ingredients: sift the flour and cocoa powder to avoid lumps if present.

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• Beat the eggs and sugar for a longer time: at least 6-7 minutes of beating is required to get a fudgy brownie with a shiny and crackly top. Proper beating gives this mixture a ribbony and meringue-like texture and makes a thin layer on the top of the brownies.
• Don’t overbake your brownies: If you want fudgy brownies, don’t overbake them. Brownies are easy to overbake so keep an eye on them as your oven may work differently. Brownies should be under-done to get a fudgier texture as they will continue baking and set in the hot pan out of the oven. Bake until a toothpick inserted into the centre comes out with a few moist crumbs, unlike cakes.
• Cool completely before slicing: allow them to cool before slicing. Use the overhangs of baking paper to lift the brownies out of the pan after 30 minutes — 1 hour. To get the perfect and smooth cut, dip your knife in hot water and tap it dry with tissue paper before each cut to avoid breakage.

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HOW TO STORE THESE BROWNIES?

Brownies are best eaten within a day or two of baking. But You can store them in an airtight container at room temperature for 3 days or in the fridge for up to a week or in the freezer for up to 2 months.

To freeze them, wrap each brownie separately then pop it in the freezer-safe bag or airtight container. To thaw, place them on the kitchen counter for a few hours and microwave for a few seconds to enjoy them warm.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊