Best Ferrero Rocher Fudge Brownies

these Ferrero Rocher Fudge cakes are the closing dessert bars! A Ferrero Rocher stuffed fudge brownie, crowned with a creamy Nutella Fudge crammed and topped with Ferrero Rochers and roasted hazelnuts. Take these bars to every other stage with a drizzle of silky Nutella Ganache and you’ve were given the greatest brownie ever!

In case you’re now not acquainted with a Ferrero Rocher, it’s basically a whole roasted hazelnut surrounded with the aid of a chocolate hazelnut filling (I assume it’s Nutella), around that filling is a skinny wafer shell. All of this deliciousness is then encased in a milk chocolate coating with chopped hazelnuts mixed in. Now imagine all of that yummy perfection filled interior of a fudgy brownie and a thick and creamy Nutella fudge!


  • 6 oz dark chocolate, chopped
  • 3/4 cup unsalted butter, cubed
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 16 Fererro Rochers, frozen


  • 14 oz can sweetened condensed milk
  • 1 and 1/2 cups semisweet chocolate chips
  • 1 cup Nutella
  • 3/4 cup whole roasted hazelnuts, skinned + 1/2 cup hazelnuts, finely chopped
  • 6 Ferrero Rochers, sliced in half
  • Nutella Ganache


  1. Preheat the oven to 350°F (325°F for dark non-stick pans) (180°C). Line a 9x9-inch square baking pan with aluminum foil or parchment paper, leaving about 2-inches hanging over the sides and spray with non-stick spray. Set aside.
  2. Place chopped chocolate and cubed butter in a large bowl over a saucepan of simmering water. Stir constantly until the butter and chocolate are both melted and combined, about 3-4 minutes.
  3. Remove bowl from heat and immediately add both sugars, whisk until sugar is dissolved and mixture is smooth. Use your fingertip to check the temperature of the batter to make sure it's not too hot--it should be warm. If it is too hot, let it cool for a few minutes before proceeding. This is so the eggs don't curdle when added.
  4. Add eggs, egg yolk and vanilla extract and slowly whisk until combined. Do not overmix. Add flour, cocoa, and salt and stir with a rubber spatula until well blended.
  5. Pour half of the batter into the prepared pan and place frozen Ferrero Rochers in an even layer. Pour the rest of the batter on top of each Ferrero Rocher to cover completely, do not spread. Bake for 25-30 minutes or until a toothpick inserted into the brownie comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack.


  1. Add the condensed milk, chocolate chips and Nutella to a large heat-proof bowl and melt over a saucepan of simmering water stirring constantly until fully melted and smooth.
  2. Fold in 3/4 cup of whole roasted hazelnuts and spread over cooled brownies. Sprinkle on the 1/2 cup of chopped hazelnuts and place the sliced Ferrero Rochers on top. Place in the refrigerator to set, 2 hours.
  3. Make a recipe of my Nutella Ganache, or melt about 1/2 cup of chocolate chips and drizzle on top, if desired.
  4. Once everything is set, lift the brownies out of the pan and cut into even squares. Enjoy!