Description
Indulge in these decadent Ferrero Rocher Brownies that combine the rich, fudgy texture of classic brownies with the luxurious crunch and hazelnut chocolate flavor of Ferrero Rocher candies. Perfectly baked with chopped Ferrero Rocher folded into the batter and topped with halved chocolates, these brownies are an irresistible treat for chocolate lovers seeking a fancy twist on a favorite dessert.
Ingredients
Scale
Brownie Batter
- 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)
Chocolate Candies
- 16 Ferrero Rocher chocolates (200 grams, divided)
Instructions
- Prepare Oven and Pan: Adjust the oven rack to the center position and preheat the oven to 350°F. Spray a 9×9-inch baking pan with nonstick spray. Create an aluminum foil sling by overlapping opposite sides of the pan by about 4 inches to help lift the brownies out after baking. Press the foil into the pan and spray the foil bottom lightly.
- Chop Ferrero Rocher Chocolates: Unwrap all 16 Ferrero Rocher chocolates. Roughly chop 8 of them and set aside for mixing into the batter.
- Prepare Remaining Chocolates: Cut the other 8 chocolates in half carefully and set aside to place on top of the batter later.
- Mix Brownie Batter: In a mixing bowl, prepare the brownie batter following the instructions for fudgy brownies on the Duncan Hines box. Gently fold in the chopped Ferrero Rocher pieces to evenly distribute the chocolates.
- Pour Batter and Arrange Halves: Pour the batter into the prepared pan, spreading it evenly. Space the 16 Ferrero Rocher halves, cut-side up, evenly over the top, pressing each half about halfway down into the batter to embed them slightly.
- Bake Brownies: Place the pan in the center of the middle oven rack and bake for 27 to 30 minutes until a toothpick inserted near the center comes out with moist crumbs but no raw batter.
- Cool the Brownies: Remove the pan from the oven and transfer it to a metal cooling rack. Allow the brownies to cool completely in the pan.
- Slice and Serve: Once fully cooled, use the foil sling to lift the brownies out of the pan. Cut into 16 even squares and serve.
Notes
- Using the aluminum foil sling makes it easier to remove the brownies cleanly from the pan without breaking.
- Ensure the brownies are fully cooled before cutting to get clean slices and prevent crumbling.
- You can substitute vegetable oil with melted butter for a richer flavor, but this might slightly change texture.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
