If you love ultra-chocolatey, chewy-meets-gooey brownies and crave that signature hazelnut crunch, you’re in the right place. In this guide, we’ll make Ferrero Rocher Fudge Brownies from scratch—think glossy crinkle tops, mega-fudgy middles, ribbons of Nutella, toasted hazelnuts, and whole Ferrero Rocher tucked and crowning every slice. We’ll cover ingredients that really matter, the science of baking fudgy vs. cakey, equipment, precise steps, baking cues, decorating options, storage, freezing, FAQs, nutrition, and smart swaps. This recipe is inspired by the flavor profile of the classic dessert you love, then rebuilt for home bakers who want consistently decadent, bakery-level results.
Ingredients Deep Dive for Ferrero Rocher Brownies
Core brownie base (for a 9×9-inch pan)
- Unsalted butter: ¾ cup (170 g)
- Semi-sweet chocolate, chopped: 6 oz (170 g)
- Granulated sugar: 1 cup (200 g)
- Light brown sugar: ½ cup (110 g), packed
- Large eggs: 3, room temp
- Pure vanilla extract: 2 tsp
- All-purpose flour: ¾ cup (95 g)
- Dutch-process cocoa powder: ¼ cup (25 g)
- Fine sea salt: ½ tsp
Ferrero & hazelnut add-ins
- Nutella (or chocolate-hazelnut spread): ⅔ cup (200 g), warmed slightly
- Ferrero Rocher chocolates: ~14–16 pieces (about 8 chopped for batter, 6–8 halved for top)
- Toasted hazelnuts, roughly chopped: ½ cup (60 g) (optional but recommended)
Finishing options (choose one or stack both)
- Nutella fudge topping: ½ cup (150 g) warmed Nutella + 1 Tbsp neutral oil
- Soft ganache: ⅔ cup (120 g) semi-sweet chocolate chips + ⅔ cup (160 ml) heavy cream
Smart substitutions (without losing fudginess)
- Butter → salted butter (reduce added salt to a pinch)
- Semi-sweet → dark chocolate (60–70%) for deeper bite
- Dutch-process cocoa → natural cocoa (batter stays tasty; color may be lighter)
- Nutella → any good chocolate-hazelnut spread
- GF option → swap flour with a 1:1 gluten-free blend
- No hazelnuts? → toasted almonds or pecans (flavor changes, still great)
Quick reference table: flours, fats, and sweetness balance
| Component | Best Option | Swaps (Keep Fudgy) | Notes |
|---|---|---|---|
| Fat | Butter + melted chocolate | Add 1–2 Tbsp oil if batter looks thick | Fat = shine + fudgy chew |
| Flour | ¾ cup AP | ⅔ cup AP + 1 Tbsp cornstarch | Less flour → fudgier |
| Cocoa | Dutch-process | Natural cocoa | Dutch = smoother, darker |
| Sweet | White + brown sugar | All white sugar | Brown adds moisture + chew |
Tools, Pan Size & Prep
Tools that make a difference
- 9×9-inch metal baking pan (or 8×8 for thicker brownies; adjust bake time)
- Parchment paper sling (overhang for easy lift)
- Heatproof bowl + saucepan (for double boiler) or microwave-safe bowl
- Whisk + rubber spatula
- Chef’s knife for chopping chocolate and Ferrero
- Digital scale (recommended)
Pre-game mise en place
- Bring eggs to room temp (place in warm water 10 minutes).
- Warm Nutella so it flows (microwave 10–15 seconds).
- Toast hazelnuts (350°F/175°C for 6–8 minutes) then rub skins off; chop.
- Unwrap Ferrero, chop half, leave 6–8 halved for the top.
Pan prep & oven
- Preheat to 350°F (175°C).
- Line pan with parchment on both sides; lightly mist with nonstick spray.
Make the Brownie Batter (Step-by-Step)
1) Melt the butter and chocolate
Add butter and chopped semi-sweet chocolate to a heatproof bowl. Melt over a gently simmering pot (double boiler) or microwave in 20–30 second bursts, stirring until smooth and glossy. Cool 5 minutes so it doesn’t scramble eggs.
2) Whisk sugars and eggs for a shiny top
In a large bowl, whisk granulated sugar + brown sugar + eggs + vanilla 1–2 minutes until thickened, slightly lightened, and ribbony. This helps create that classic crinkle top without turning cakey.
3) Emulsify chocolate into egg mixture
Slowly stream the melted chocolate-butter into the egg mixture while whisking. Keep it smooth and unified—this emulsion = fudgy crumb.
4) Sift and fold dry ingredients
Sift flour, cocoa, salt over the bowl. Gently fold with a spatula just until a few light streaks remain. Don’t overmix.
5) Add the Ferrero Rocher magic
Fold in warmed Nutella, chopped Ferrero Rocher, and toasted hazelnuts. Fold only until streaks disappear. Batter will be thick and glossy.
6) Pan it and swirl
Scrape batter into the lined pan. Dollop a few spoons of extra Nutella on top and drag a knife to swirl. Nestle 6–8 halved Ferrero Rocher across the surface for a bakery look.
Bake for Fudge (Not Cake)
Temperature, timing, and pan choices
- 9×9 metal pan at 350°F (175°C): 22–27 minutes
- 8×8 metal pan at 350°F (175°C): 28–33 minutes (thicker)
- Glass pans run cooler; add 3–5 minutes more and check often.
Doneness cues to trust
- Edges are set and slightly pulling from the pan.
- Center wobbles softly, not liquid.
- A toothpick in the center comes out with moist, fudgy crumbs, not wet batter.
Cool, set, and slice like a pro
- Cool in pan on a rack for 1 hour, then chill 30–60 minutes for clean cuts.
- Lift using parchment, warm a knife under hot water, dry, then cut. Wipe blade between cuts.
Finish with Nutella Fudge or Ganache (Optional but Elite)
Quick Nutella fudge top
Warm ½ cup Nutella with 1 Tbsp neutral oil until pourable. Spread over cooled brownies; rest 20 minutes to set, then top with chopped hazelnuts.
Soft, shiny ganache
Heat ⅔ cup heavy cream to steaming, pour over ⅔ cup chocolate chips, rest 2 minutes, stir until silky. Spread a thin layer so you don’t lose the crinkle top entirely.
Decorating ideas with Ferrero Rocher
- Press halved Ferrero along the top edge.
- Sprinkle crushed wafer for added crunch.
- Finish with a light drizzle of melted chocolate for bakery drama.
Serve, Store, Freeze (Ferrero Rocher Brownies)
Serving and portioning
Cut 16 squares for rich portions or 25 mini bites for parties. These Ferrero Rocher Fudge Brownies are intense—small squares go far.
Storage
- Room temp: Airtight up to 3 days.
- Fridge: Up to 1 week (chewier texture).
- Reheat: 10–12 seconds in microwave for a warm, fudgy bite.
Freezing
- Wrap individual squares tightly, then bag. Freeze up to 2 months.
- Thaw in the fridge overnight or at room temp 1–2 hours.
Make-ahead
Bake a day ahead; flavors deepen by day two. Add the ganache or Nutella topping the day you serve for best sheen.