Golden Ferrero Rocher Stuffed Nutella Brownies Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Prepare the cocoa brownie batter according to your chosen recipe or mix, and set it aside. Line a 9x9-inch baking pan with parchment paper, leaving overhang on two opposite sides for easy removal.

Warm the Nutella in a microwave-safe bowl for 10–15 seconds until it is loose and spreadable. Chop the roasted hazelnuts if they are not already chopped. Heat the oven to 350°F (175°C) so it is ready when the pan is assembled.

Instructions

Build the Layers

1. 1Prepare the Pan and Batter
   Heat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang on two sides. Prepare the cocoa brownie batter according to your favorite recipe or mix. Spread half of the batter evenly into the prepared pan.
   Look for The batter should be thick and spreadable, covering the bottom of the pan.
   Tip Use an offset spatula to spread the batter evenly for a smooth base.
2. 2Add the Truffles and Nutella
   Press the 16 whole Ferrero Rocher chocolates into the batter in a single layer, spacing them evenly. Warm the Nutella slightly so it is spreadable, then dollop it over the truffles and gently spread into an even layer, covering the chocolates.
   Look for The truffles should be nestled in the batter, and the Nutella layer should be smooth and glossy.
   Tip Warm the Nutella in the microwave for 10-15 seconds to make it easier to spread.
3. 3Top with Remaining Batter
   Spoon the remaining brownie batter over the Nutella layer and spread it gently to cover completely. It is okay if some Nutella peeks through, but try to enclose the filling as much as possible.
   Look for The top should be smooth and the batter should fully cover the filling.
   Tip Drop spoonfuls of batter over the filling, then spread carefully to avoid disturbing the truffles.

You should have a pan with a smooth, even layer of brownie batter on the bottom, a row of Ferrero Rocher truffles nestled in the batter, and a glossy Nutella layer covering them. The top batter should be spread evenly, hiding the filling completely. The pan should look neat, with the hazelnuts sprinkled evenly over the top before baking.

Bake to Fudgy Perfection

4. 4Sprinkle with Hazelnuts
   Sprinkle the chopped roasted hazelnuts evenly over the top of the brownie batter, pressing them in lightly so they adhere.
   Look for The hazelnuts should be distributed evenly across the surface.
   Tip If the hazelnuts are large, chop them into smaller pieces for better coverage.
5. 5Bake Until Fudgy
   Bake the brownies for 27 minutes, or until the edges are set and the center is just barely set but still fudgy. A toothpick inserted into the center should come out with moist crumbs, not wet batter. The internal temperature of the brownies should reach 160°F (71°C) to ensure the eggs are fully cooked.
   Look for The top will look cracked and glossy, and the kitchen will smell richly of chocolate and hazelnuts.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Start checking at 25 minutes; ovens vary, and overbaking will dry out the fudgy center.

After 27 minutes, the brownies will look puffed and cracked on top, with a rich chocolate aroma filling the kitchen. The edges will be set, and the center will still look slightly underdone—that is the fudgy texture you want. A toothpick inserted into the center should come out with moist crumbs, and the internal temperature should read 160°F (71°C).

Cool and Slice

6. 6Cool and Slice
   Remove the brownies from the oven and let them cool in the pan on a wire rack for at least 10 minutes. Use the parchment overhang to lift the entire block onto a cutting board. Slice into 16 squares while still warm or after cooling completely.
   Look for The brownies should be firm enough to lift but still soft and fudgy inside.
   Tip For clean slices, use a sharp knife and wipe it between cuts.

Once cooled for 10 minutes, the brownies should be firm enough to lift out of the pan using the parchment overhang. The top will be crackled, and the hazelnuts will be toasted and fragrant.

When sliced, the cross-section reveals a dark fudgy brownie with a distinct layer of Nutella and the golden wrappers of the Ferrero Rocher, which will have softened slightly but still provide a pleasant crunch.

Common mistakes

A common mistake is overbaking, which dries out the brownies and makes the filling less gooey. Check the brownies at 25 minutes and rely on the toothpick test rather than the clock. Another issue is spreading the top batter too aggressively, which can push the truffles to the surface or mix the Nutella into the batter.

Use a gentle hand and drop spoonfuls of batter over the filling, then spread just enough to cover. Also, be sure to press the truffles into the base batter so they stay submerged during baking.

How to tell it’s done

The brownies are done when the edges look set and slightly pulled away from the pan, and the top is shiny with a few cracks. A toothpick inserted into the center should come out with moist crumbs, not wet batter.

The internal temperature of the brownies should reach 160°F (71°C) to ensure the eggs are fully cooked. If the toothpick comes out completely clean, the brownies are overbaked and will be less fudgy. Let them cool for at least 10 minutes before slicing to allow the filling to set slightly.

• Egg dishes: 160°F (71°C) in the thickest part