Brown Butter Ferrero Rocher Brownies
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All the best things in one brownie recipe
What’s better than a Ferrero Rocher? Gooey fudgy brownies with lots of Ferrero Rocher inside! These super easy brownies are made in no time as well as gone in no time! They are totally addictive and hit you so, so well!
I think brownies have always been kind of magical. They were probably the first baking experience for most of us completely on our own. And, yes, I’m aware that experience was with brownie mix out of a box. But still, the magic of mixing a few simple ingredients by hand, placing them in the oven and then taking out a glistening warm chocolate creation is nevertheless a mesmerizing revelation.
Imagine elevating that feeling by doing your own brownies from scratch and then adding what’re simply the best chocolate morsels in the world; Ferrero Rochers! Opening those shiny golden foils is a total experience on its own! I added a generous swirl of Nutella on top to recreate that gooey texture you get every time you bite one. Remember that Ferreros are filled with Nutella, so technically these are Nutella Ferrero Rocher brownies. That swirl gives these brownies different layers of textures and flavor notes.
For a deep chocolate flavor I used Dutch cocoa powder, which is enhanced by the caramel and nutty notes of the brown butter. A multi-dimensional chocolate without the excessive sweetness. But if you don’t have Dutch processed cocoa, use natural cocoa instead.
Brown Butter in Brownies, is that even right?
Yes! You can use brown butter in brownies. It makes really tasty brownies with its nutty and caramel burnt notes and also makes them super fudgy with all its moisture. On top of that I added a bit of oil to keep these ultra fudgy for dayzzzz!!! If I learned something from baking boxed brownie mix is the wonders a bit of oil works on them. On most baked goods, for that matter.
A bit of the steps to make these ultra fudgy and decadent brownies:
Making Brown Butter Ferrero Rocher Brownies
The first thing you need to do is to brown the butter. Making brown butter is really easy. The trick part is to start swirling the saucepan to burn the least possible milk solids as soon as most of the butter has melted. It will get foamy. When most of the foam disappears, you are entering the last couple of minutes of browning. As soon as it smells pretty nutty and turns deep in color, remove it from the heat. Don’t overheat it because it will come from brown to burnt in a blink of an eye. Let the brown butter cool down completely.
Now for making the batter, you’ll start by mixing thoroughly with a hand whisk the eggs with the sugar to incorporate air, until you have a foamy pale yellow mixture. Think as if your arm is working in high speed. You can make this with an electric mixer, but for me brownies should be made by hand. It’s part of their magic!
Next add the butter in a stream while mixing the egg-sugar mixture. This will help in emulsifying the butter in the mixture and also in preventing the mixture from deflating much.
Add oil and vanilla and a bit of salt.
Add the cocoa powder and mix, still with the hand whisk.
Add flour but now mix with a folding motion using a wooden spoon. Add chocolate chunks or chips, whatever you have with you, and fold again. Transfer batter to prepared pan.
Swirl dollops of Nutella on top of the brownie batter, first yes! Now, arrange the Ferrero Rocher chocolates, second mega yes! Press them down slightly.
Bake!!!
Extra tip: wait 1 until they loose the steam, then throw them in the fridge for 20 to 25 minutes (sorry to keep you waiting!). This will stop the cooking process quickly and that shock helps in creating that thin crackly top we all love so much.
Cut and serve. Dare you won’t be able to eat just one square! Well, let’s first define the size of that square ; )
What you’ll need
A square 8” x 8” baking pan. I prefer squared corners like this one.
Dutch processed cocoa powder. If you can, please go for this!! Total game changer in chocolate desserts. I have always used Guittard Dutch processed cocoa powder. The color is stunning!
Pre-cut parchment paper, making my life easier since 2012.
Nutella and Ferrero Rochers, STAT!
3 recipes I think you’ll love if you’re loving this one:
Brownie Dulce de Leche Cheesecake Bars
Classic Easy Tiramisu with Brownie Crust
Nutella Mini Hand Pies
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That happiness rush that you have every time you have a Ferrero is the one you will have with every bite of these brownies, I promise! As I warned you at the beginning, they are totally addictive. It’s a recipe that will remind you life’s good!
Love to see your creations! Don’t forget to share and tag me in Instagram (@devamadeo), Facebook (@DevAmadeo), and now on Threads (@devamadeo) when you make these amazing brownies.
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Brown Butter Ferrero Rocher Brownies
Ingredients
◯ Organic butter – 1 ½ stick (12 TBSP), 170g
◯ Organic eggs – 3
◯ Natural granulated sugar – 1 ⅓ cup, 279g
◯ Vegetable oil - 1 TBSP, 14g
◯ Vanilla extract – 1 Tsp, 4g
◯ Fine sea salt – ¼ Tsp, 1.5g
◯ Dutch processed cocoa powder – ¾ cup, 80g
◯ Unbleached all-purpose flour – ¾ cup, 107g
◯ Semi-sweet chunks (may use semi-sweet chocolate chips) – about 1 cup, 100g
◯ Chocolate hazelnut spread – about ¾ cup, 220g
◯ Ferrero Rochers - about 16 pieces
Details
Yield: an 8” x 8” pan
Total time: 1 hour, including cooling down the butter and baking time
Active time: 15 minutes for making the brown butter, 15 minutes for making the brownie batter
Baking time: 15 - 20 minutes
Equipment: 8” x 8” cake pan, hand whisk, parchment paper (optional)
Steps:
Preheat oven to 350°. Grease an 8 x 8-inch metal baking pan or cut two pieces of parchment paper to fit the bottom of the pan and leave the sides hanging so you can pull up the brownies.
For making the brown butter, place the 12 tablespoons of butter in a small saucepan and start melting on medium to medium high heat. As soon as most of the butter has melted, start swirling the saucepan constantly. You can pause but no more than 30 seconds. Keep an eye as soon as most of the foam disappears. When butter smells nutty and turns deep in color, remove it from the heat. Process should take about 15 minutes. Let it cool down completely.
With a hand whisk, mix the 3 eggs with the 1 ⅓ cup/279g of sugar thoroughly until you have a foamy pale yellow mixture, about 3 to 4 minutes. You can use an electric hand mixer in high speed as well.
Add the brown butter in a stream while still mixing the egg-sugar mixture. Add the tablespoon/14g of oil, the teaspoon/4g of vanilla and the ¼ teaspoon/1.5g of salt.
Add the ¾ cup/80g of cocoa powder and mix, still with the hand whisk. Switch to a wooden spoon and add the ¾ cup/107g of flour. Mix gently with a folding motion. Add the cup of chocolate chunks or chips and fold as well.
Scrape batter over prepared pan. Spread it, making sure it’s touching all the walls of the pan.
Place big dollops of Nutella in different spots, about 8. With a chopstick or large toothpick, swirl it until well spread, making sure it doesn’t mix with the batter and that you don’t cover the entire surface.
Arrange the Ferrero Rochers, leaving about 1” of space between each. Visualize them already cut, the idea is that each square has 1 ½ Ferrero.
Bake for 15 to 20 minutes, until edges seem dry and set. Insert a toothpick through the center to make sure the batter looks gooey but set and crumbly. Remember that the toothpick won’t come out clean because of the Nutella and melted chocolate. You just want to see how the crumb is looking.
If possible, place them in the fridge for about 20 minutes after they have been a minute or two out of the oven. Let them cool down completely.
Cut and serve!
