Indulgent, luxurious, and utterly decadent—these Ferrero Rocher Brownies are everything you want in a chocolate hazelnut treat. Fudgy yet slightly cakey, sweet with a touch of salt, and finished with a fluffy hazelnut frosting, they’re perfect for special occasions or any day you need a rich dessert.
If you adore the combination of hazelnut and chocolate, these will quickly become a favorite.
These brownies are dangerously good: deeply chocolatey, fudgy in the middle with a shiny top, and layered with a light Whipped Hazelnut Frosting. I like to finish them with whole Ferrero Rochers, extra chopped hazelnuts, and a sprinkle of flaky sea salt for contrast. They’re the kind of dessert that disappears fast—no judgement if you eat more than one piece.
Main Ingredients in Ferrero Rocher Brownies
- Baked Brownies with chopped Ferrero Rochers and hazelnuts folded into the batter.
- Whipped Hazelnut Frosting made with hazelnut spread, butter, powdered sugar, and a hint of cocoa.
- Ferrero Rochers for extra crunch and presentation.
- Hazelnuts both inside the brownies and as a topping.
- Flaky Sea Salt to balance the sweetness.
How To Make Ferrero Rocher Brownies (Basic Steps)
Bake and cool the brownies. Melt butter with sugar, let it boil briefly until glossy, then remove from heat. Whisk together eggs, unsweetened cocoa, salt, and vanilla; slowly incorporate the butter-sugar mixture. Fold in flour, baking powder, chopped Ferrero Rochers, and hazelnuts. Bake in an 8×8 pan for about 25–28 minutes, then cool to room temperature.
Prepare the Whipped Hazelnut Frosting. Sift cocoa, powdered sugar, and salt. Beat room-temperature butter with hazelnut spread and vanilla until smooth, then gradually add the dry ingredients. Whip on high briefly until the frosting is light and airy.
Frost the cooled brownies. Use an offset spatula to spread an even layer of frosting over the completely cooled brownies so it doesn’t melt.
Top and serve. Arrange Ferrero Rochers on top, sprinkle chopped hazelnuts and flaky sea salt, then slice into nine or twelve pieces. These brownies go fast—be ready to share (or not!).
3 Tips For The BEST Brownies
- Let the butter and sugar boil briefly until the mixture becomes bubbly and glossy. This helps create the appealing shiny crust on top of the brownies.
- Only frost once the brownies are completely cool. Warm brownies will cause the frosting to melt. To speed cooling, chill them briefly in the refrigerator or freezer.
- For clean slices, chill before cutting. Refrigerate for an hour, use a knife sprayed with cooking spray and cut straight down without sawing. Wipe and re-spray the knife between cuts for tidy edges.
More Brownie Recipes You Might Enjoy:
- Blondie Brownies
- Brownie Cookie Cheesecake Bars
- Chocolate Crumble Bars
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Ferrero Rocher Brownies
25 mins
25 mins
10 mins
1 hr
INGREDIENTS
Brownies
- 1 cup granular sugar
- ½ cup unsalted butter
- 2 eggs (room temperature)
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ tablespoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 6 Ferrero Rochers, chopped
- ¼ cup hazelnuts, chopped
Whipped Hazelnut Frosting
- 1¼ cups powdered sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup hazelnut spread
- ½ teaspoon vanilla extract
Toppings
- 6 Ferrero Rochers
- ¼ cup hazelnuts, finely chopped
- Flaky sea salt
INSTRUCTIONS
Brownies
- Preheat oven to 350°F. Line an 8×8 baking dish with parchment and spray with non-stick cooking spray.
- Melt the sugar and butter together in a small saucepan. Allow to boil for 2–3 minutes, then remove from heat.
- In a large bowl, whisk eggs, cocoa powder, salt, and vanilla.
- Slowly whisk the slightly cooled butter-sugar mixture into the egg mixture until smooth.
- Fold in flour, baking powder, chopped Ferrero Rochers, and hazelnuts until just combined.
- Pour into the prepared pan and smooth the top. Bake 25–28 minutes, depending on desired gooeyness. Cool to room temperature.
Whipped Hazelnut Frosting
- Sift cocoa powder, powdered sugar, and salt together.
- Beat butter, hazelnut spread, and vanilla until creamy, about 3 minutes.
- Gradually add the dry mixture and continue beating until incorporated, about 3 minutes.
- Increase speed and whip until light and fluffy, about 1 minute. Set aside.
Frosting and Topping
- Spread the frosting evenly over the cooled brownies with an offset spatula.
- Top with Ferrero Rochers, chopped hazelnuts, and a sprinkle of flaky sea salt.
- Cut into nine or twelve slices and serve.
VIDEO
RECIPE NOTES
- At room temperature in an airtight container: up to 3 days.
- In the refrigerator in an airtight container: up to 5 days.
- In the freezer, wrapped well and stored in an airtight container: up to 3 months.
Metric conversions may be calculated automatically and accuracy is not guaranteed.
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