Ferrero Rocher Brownies
How can you say no to Ferrero Rocher Brownies? These little treats look like they take hours to make, however, they only took me about 45 minutes! I made these sweet treats because I ended up getting a massive boxes of Ferrero Rochers from my parents. Obviously I couldn’t just eat them all without attempting a recipe! I’m not going to lie. While I love Ferrero Rochers, I am more of a Rafaello gal. That will DEFINITELY have to be my next brownie recipe.
Anyway, this recipe for Ferrero Rocher Brownies is very simple to make. I love using Guittard semi-sweet chocolate; it melts perfectly and isn’t overly sweet. Also, I find fluffing up my egg and sugar mixture replaces the need for baking powder, which I’d normally add in my brownie recipe. Personally, my favorite style of brownie is a cross between a cake and fudge brownie. That’s what I was going for with this recipe and I hope you like it!
Like this Ferrero Rocher Brownies recipe? You might also like my recipes for The Ultimate Oreo Bundt Cake, Snickers Pie with Nut Crust, or my Chikoo Sticky Buns. As always, if you have any questions when making this recipe reach out to me @thefamiliarkitchen on instagram. I’d LOVE to see how it turns out for you and answer any questions you might have. Tag me if you make it!
- Unsalted Butter, 1 stick, melted
- Semi-Sweet Chocolate Chips, 2/3 cup
- Salt, 1/4 tsp
- White Sugar, 1 cup
- Eggs, 2 whole + 1 yolk
- Vanilla Paste, 1 tbsp (or extract)
- AP Flour, 1 1/4 cup
- Cocoa Powder, 1/4 cup
- Cornstarch, 1 tbsp
- Plain Yogurt, 1 tbsp
- Ferrero Rocher Chocolates, 9
Melt the chocolate
In a microwave-safe glass, melt the butter for about 30 seconds. Add the chocolate chips to the melted butter and microwave for another 15-20 seconds. Stir the butter and chocolate together to form a glossy syrup.
Form the batter base.
In a separate mixing bowl, add the salt, sugar, eggs, and vanilla. Use a hand mixer and beat this mixer on medium high speed for about 3-4 minutes or until the eggs turn slightly pale yellow and increase in volume. Don't over mix this or else it will make the batter too airy.
Mix in the chocolate and dry ingredients.
Now fold in the chocolate syrup. Once incorporated into the egg mixture, little by little, add the flour, cocoa powder, and cornstarch and fold until evenly mixed. Optionally, you can add the 1 tbsp of yogurt. I do this to add a little moisture to the thick/dense brownie batter.
Assemble & bake.
Preheat the oven to 350 degrees. Prep a 9x9 aluminium or glass baking tray by brushing a light coating of butter inside the baking tray. Press parchment paper into the pan so that it covers the entire inside.
Spread about 1/3 of the brownie batter into the baking tray. Now evenly place 9 Ferrero Rocher chocolates
into the pan, 3 down and 3 across. Spread the remaining batter on top of the Ferrero Rochers being careful not to move the chocolates and ensuring they are covered by the batter.
Bake for 30 minutes. Remove from oven and let cool before slicing.
*I like to place my brownies in the fridge after slicing them which gives them a dense fudgy texture.
I love using Guittard Chocolate baking chips and Nielsen Massey Vanilla Paste