These Ferrero Rocher Brownies with Milk Chocolate Ganache are the perfect indulgent treat to enjoy with an afternoon cup of coffee.
Resisting these Ferrero Rocher Brownies was harder than I expected. I tried to eat sensibly after a summer of indulgence, but one bite turned into several. I made two large batches and they disappeared within 24 hours.
One batch went to a Macmillan coffee morning at school and the other was shared between the builders working at our house and my daughter’s football team. They’re that shareable — and dangerously good.
Each fudgy brownie hides a whole Ferrero Rocher inside. I finished them with a silky milk chocolate ganache and a scattering of chopped hazelnuts for extra crunch and flavor.
Rich and indulgent, these brownies are best enjoyed after dinner — but be warned, one piece rarely feels like enough.
Ferrero Rocher Brownies with Milk Chocolate Ganache Recipe:
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Ferrero Rocher Brownies with Milk Chocolate Ganache
10
25
35
Ingredients
- 150 g good quality dark chocolate or 1 cup minus 1 tbsp dark chocolate chips
- 180 g unsalted butter
- 3 large eggs
- 265 g golden caster sugar
- 60 g plain (all-purpose) flour (or same amount gluten-free plain flour blend)
- 40 g cocoa powder
- ½ tsp baking powder
- 60 g ground almonds
- 12 Ferrero Rocher chocolates
Topping:
- 150 ml double (heavy) cream
- 175 g milk chocolate chopped into chunks (use your preferred milk or semi-sweet chocolate)
- 150 g whole hazelnuts, roughly chopped
Instructions
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Preheat the oven to 180°C/350°F and line a deep 20cm x 30cm (8 x 12 inch) baking tin with baking parchment, leaving some overhang to lift the brownie out easily.
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Melt the dark chocolate and butter together—either in the microwave in 30-second bursts, stirring between each, or in a heatproof bowl set over, but not touching, simmering water. Stir and allow to cool slightly.
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Whisk the eggs and sugar in a large bowl with an electric whisk until thick and creamy.
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With the whisk running, pour the melted chocolate and butter in a thin stream at the side of the bowl so the warm chocolate is incorporated without scrambling the eggs.
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Sieve the flour, cocoa powder and baking powder over the mixture, then add the ground almonds. Fold gently using a figure-of-eight motion to keep the mixture airy.
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Pour the batter into the prepared tin and use a palette knife to spread it to the edges.
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Arrange the Ferrero Rocher chocolates evenly across the top, pressing them in slightly so you’ll get a whole chocolate in each slice.
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Bake for 25 minutes.
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Remove from the oven and leave to cool in the tin. Once cool enough, lift the brownie out using the parchment and transfer to a chopping board.
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Make the ganache while the brownies cool. Heat the cream until just about to boil, remove from heat, add the chopped milk chocolate, stir briefly, then cover and leave for 10 minutes. Stir until smooth and leave to cool for 10–20 minutes until pourable but thick.
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Pour the ganache over the brownie and spread to the edges with a spatula. Sprinkle the chopped hazelnuts on top.
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The ganache remains soft and sticky rather than fully set; it will firm up a little if left for an hour. Use a sharp knife to slice into 12 portions, aiming to include a whole Ferrero Rocher in each piece.
Notes
Nutritional Information is per serving and is approximate.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
