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When it comes to baking supplies, I am a hoarder. Whether we’re talking about cupcake liners, specialty pans, or candy – my cupboards are overflowing with all the goods. And sometimes inspiration just happens to slap me in the face – literally.
Last week, while making a feeble attempt at tidying my baking supplies, several packs of Ferrero Rocher chocolates flew out of the cupboard and straight into my face. In case you aren’t familiar with Ferrero Rocher, allow me to enlighten you. They are a layered chocolate candy that consists of a whole hazelnut surrounded by a smooth chocolate cream inside a wafer shell that is covered with chocolate and bits of hazelnuts. Seriously, how could stuffing these babies into a recipe possibly go wrong?
I immediately popped one into my mouth – ya know for quality control. I’m fairly certain they were buried in the depths of my cupboard since Christmas. (I told you I’ve got issues.) They tasted just fine, so I dropped the whole cleaning agenda and decided to instead create a little mess by making one incredible brownie.
As though rich, chocolate brownies stuffed with Ferrero Rocher chocolates weren’t enough, I had to take them to a completely different level by slathering on a layer of Nutella Frosting. Delightful? Absolutely. And completely worth enduring one extra day of Brian’s incessant nagging about the bulging cupboard door.
[pinit]
Nutella Brownies
Ingredients:
4 ounces unsweetened chocolate; coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
12 Ferrero Rocher candies, sliced in half
For the Nutella Buttercream
1/4 cup unsalted butter, softened
1/3 cup Nutella
1/2 teaspoon pure vanilla extract
1 1/2 cups confectioners' sugar
2 tablespoons heavy cream
Directions:
1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
2. Microwave chocolate and butter in a large bowl microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.
3. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.
4. Spread 1/2 the batter into prepared pan. Add an even layer of Ferrero Rocher candies and cover with remaining 1/2 of brownie batter. Bake for 30-35 minutes; do not over bake.
5. Remove to cooling rack to cool completely.
6. Prepare the Nutella Frosting. In a medium bowl with an electric hand mixer, cream the butter and Nutella until fully combined. Add in the vanilla extract, confectioners' sugar and heavy cream and mix on low speed until all sugar is incorporated. Turn mixer to medium-high speed and beat the frosting for about two minutes. The frosting will be thick, smooth and creamy. Frost cooled brownies and slice before serving.
Notes:
- Nutella Brownies are best served the day they are made, but will keep in an airtight container for up to 2 days.
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Can you please tell me weather you heat up the oven to 350°C or 350°F?
Fahrenheit, thanks for stopping by.
-Jamie
Will definitely try these this weekend. My hubby loves anything and everything made with Nutella (we live in Germany and get the real Nutella).
Your brownies would go great with vanilla ice cream and my homemade Nutella sauce (one small jar Nutella and one cup unwhipped cream. Heated slowly). Mmmm. Thank you
Thanks for the great recipe. I am baking them tonight for my birthfay tomorrow. After I put the frosting, shall I keep them in room temperature for fresher result?. Or in the refrigerator.?
Regards,
Angel
They should be fine at room temperature. Thanks for stopping by.
-Jamie
Unsweetened chocolate is very expensive here in the UK. Can you suggest any other options as for the chocolate? Perhaps dark chocolate instead? I would love to try this recipe.
Faima-
Yes, You can use dark chocolate. Enjoy!
Jamie
Your spelling “thich” you meant thick, right. I just saw so I wanted to let you know. No big deal it happens. I mentioned so you can fix it. Your recipe is Heaven, gotta try I love everything that has chocolate in it.
Saira-
Thanks so much for catching that :)! Have a wonderful day and thank you for following MBA!
-Jamie
My son just sent me a box of Nutella and Rocher and I was planning on making a cheesecake and brownies with them. Yum.
Can these be made ahead (for large party) and frozen – defrosted the day before?
MP-
I have a super tiny freezer, so I typically do not freeze baked goods; however, I think they’ll be just fine.
-Jamie
Hi there, I think my oven only goes up to 200 degrees! this will be a problem at the recipe says 350??
Please help!
Eimear
Eimear, all of my recipes use temperatures in Fahrenheit, as I am in the U.S. Google can tell you the Celsius equivalent if needed.
– Jamie
Hi, I found your blog via FoodPorn group on Facebook…. I really love what I read so far, but I have a problem with quantities… could you please give me more precise measurements, in grams, since I don’t know how much are 4 ounces of chocolate, 1/3 cup Nutella or 3/4 cup of butter! Thanks in advance! :)
Hi Margita,
I’m sorry, but I can’t be of much help here. In the US, we don’t bake with weights for the most part, and if we do, it tends to be in ounces, not grams. Google might be of some help to you, but weights of things like nutella and butter will be very different, even though their volume equivalents are exactly the same.
– Jamie
I’d like to echo Snicket’s remarks above. I made these and they were FABULOUS. However, when I sliced the brownies, the Ferro Rochet kind of got crushed under the knife. Rather than showing in pretty circles, as in your pictures, there were just some vaguely circular patterns. Also, instead of making brownies from scratch, I used Ghiradelli dark chocolate brownie mix.
When you cut the candy, do you place them with the cut side facing up (as I did) or facing sideways so you see more of the circle? Also, I thought of freezing it before cutting, or cutting it with an electric knife. Suggestions?
Hi Jody,
I’d love to be able to tell you I did something special to make sure the candies didn’t crush, but I really didn’t. The only thing I can think is that maybe I took the picture the day after I made them, giving them time to set up, plus they would have been in the refrigerator overnight to keep them fresh. Hope that helps.
– Jamie