A Ferrero Rocher tasting brownie without actual Ferrero Rocher’s in it? Yes please!! These were a hit with my taste testers (some for my family and some for my work) – so I guarantee you, with a table of food, these will always be the first to go!!
The brownies get the Ferrero Rocher hazelnuty-ness from the Nutella and crushed hazelnuts, and try to place the whole hazelnuts on top so that when you cut it, you get one in the middle of each piece (like a whole hazelnut in the middle of a Ferrero Rocher). Sooo good and addictive!
Add butter, dark chocolate and Nutella to bowl.
Heat 2 minutes/50 degrees/Speed 2. Scrape down.
Heat a further 2 minutes/50 degrees/Speed 2.
Add plain flour, sugar, hazelnuts and eggs.
Mix 10 seconds/Speed 5.
Pour and spread into baking pan.
Top and press hazelnuts into mixture.
Bake for 25 – 30 minutes or until firm.
Wait to cool before cutting into squares.
Ferrero Rocher Brownies
Print RecipeIngredients
- 180 grams butter
- 150 grams dark chocolate
- 100 grams Nutella/chocolate hazelnut spread
- 230 grams plain flour
- 130 grams sugar
- 80 grams hazelnuts
- 3 x eggs
- Extra hazelnuts to top
Instructions
METHOD (Thermomix):
Preheat oven to 170 degrees.Add butter, dark chocolate and Nutella to bowl. Heat 2 minutes/50 degrees/Speed 2. Scrape down.
Heat a further 2 minutes/50 degrees/Speed 2.
Add plain flour, sugar, hazelnuts and eggs. Mix 10 seconds/Speed 5.
Pour and spread into baking pan. Top and press hazelnuts into mixture.
Bake for 25 – 30 minutes or until firm. Wait to cool before cutting into squares.
METHOD (Non Thermomix):
Preheat oven to 170 degrees.
Chop hazelnuts or crush by placing in a ziplock bag and hitting with wooden spoon/rolling pin.
Melt butter, dark chocolate and Nutella in a pan over low heat, stir until smooth.
Remove from heat, and stir in plain flour, sugar, crushed hazelnuts and eggs until combined.
Pour and spread into baking pan. Top and press hazelnuts into mixture.
Bake for 25 – 30 minutes or until firm. Wait to cool before cutting into squares.