I whip up these gorgeous and delicious Ferrero Rocher Brownies anytime I need a real showstopper dessert, with that classic hazelnut chocolate right at the center. This brownie mix hack is so easy to make, with only 5 ingredients needed to whip up a batch of these chocolate-packed delights!
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I’ve always loved unwrapping one of these chocolate for a special treat, so I wanted to find another way to use them. Loaded with chocolate, super fudgy, and with a decadent Ferrero Rocher in the center, these hazelnut brownies bring utter joy with every bite. It’s one of my favorite ways to take boxed brownie mix up a notch!
Ingredients for Ferrero Rocher Brownies
- Brownie Mix: I recommend using Duncan Hines Chewy Fudge Brownie Mix for this recipe, but you can use any boxed brownie mix.
- Ferrero Rocher Chocolates: These gold-covered, hazelnut-encrusted chocolates make the most decadent brownie filling.
- Eggs: Binds the ingredients together.
- Vegetable Oil: Adds moisture to the brownies.
Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Ferrero and Duncan Hines are proprietary brands that I want to acknowledge and give credit to.
Tips for Success
- For even more indulgent brownies, add ¾ cup of Nutella to the brownie batter.
- To make these brownies cakier, add an additional egg to your brownie batter.
How to Store and Reheat
Store leftover Ferrero Rocher brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Freeze brownies whole or individually wrapped in an airtight container for up to 3 months. Allow the brownies to thaw at room temperature before enjoying.
Ferrero Rocher Brownies
Equipment
- Kitchen Scale (optional)
- 9×9-inch Baking Pan
Ingredients
- 16 Ferrero Rocher chocolates 200 grams, divided
- 18.3 ounces Duncan Hines Chewy Fudge Brownie Mix 520 grams (1 box)
- 2 large eggs 100 grams
- ¼ cup water 57 grams
- ½ cup vegetable oil 100 grams
Instructions
- Adjust oven rack to center position and preheat oven to 350°F. Spray a 9×9-inch baking pan with nonstick spray, and make an aluminum foil “sling” to overlap opposite sides of the pan by 4 inches (this will aid in removing the brownies before slicing). Press the aluminum foil into the pan and spray the bottom of the aluminum foil.
- Unwrap all of the chocolates, and roughly chop 8 of them; set aside.16 Ferrero Rocher chocolates
- Cut the remaining 8 chocolates in-half; set aside.
- Mix the brownies per the instructions on the box for FUDGY BROWNIES and gently mix in the chopped chocolates. Pour the batter into the prepared pan.18.3 ounces Duncan Hines Chewy Fudge Brownie Mix, 2 large eggs, ¼ cup water, ½ cup vegetable oil
- Space the remaining 16 halves of chocolate candies, cut-side up, evenly over the batter, pressing each half of candy about halfway down into the batter.
- Place the pan with the batter in the center of the middle rack and bake for 27-30 minutes.
- Transfer the brownies to a metal rack to completely cool.
- Lift the brownies out using the aluminum “sling” and cut into 16 even slices.
Becky’s Tips
- For cakier brownies, add an additional egg.
- For even more indulgent brownies, add ¾ cup of Nutella to the brownie batter.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
