Golden Ferrero Rocher Stuffed Nutella Brownies Tips, FAQ & printable recipe

Tips for success

For the best fudgy texture, use a brownie recipe that calls for melted chocolate or cocoa powder and a higher ratio of fat to flour.

Avoid overmixing the batter once the flour is added, as this develops gluten and makes the brownies cakey. When spreading the top batter, use a spatula and work gently from the center outward to avoid dragging the filling.

If you want a more intense hazelnut flavor, toast the chopped hazelnuts in a dry skillet for 2–3 minutes before sprinkling them on top. This brings out their oils and adds a deeper, nuttier taste.

For an extra touch of elegance, drizzle the cooled brownies with melted white chocolate or a simple chocolate ganache. Store any leftovers in an airtight container at room temperature for up to 4 days, or freeze for longer storage.

Variations

• Double Chocolate: Add 1/2 cup semisweet chocolate chips to the brownie batter before layering. The extra chocolate melts into gooey pockets, intensifying the chocolate flavor.
• Peanut Butter Swirl: Swap the Nutella for 1/2 cup creamy peanut butter, warmed and swirled into the top batter. Omit the hazelnuts and sprinkle with chopped peanuts instead.
• Mint Chocolate: Add 1/2 teaspoon peppermint extract to the brownie batter. Use 16 chocolate-mint truffles instead of Ferrero Rocher, and top with crushed peppermint candies.
• Salted Caramel: Drizzle 1/4 cup caramel sauce over the Nutella layer, and sprinkle flaky sea salt on top before baking. The salt balances the sweetness and enhances the chocolate.

Storage and make-ahead

Fridge

Refrigerate in an airtight container for up to 5 days. Let come to room temperature or warm briefly in the microwave before serving.

Freezer

Wrap the cooled brownies tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature.

Reheat

To reheat, microwave a single brownie for 10–15 seconds until just warm, or warm in a 300°F oven for 5–10 minutes.

Store the brownies in an airtight container at room temperature for up to 4 days. If the weather is warm, you can refrigerate them, but bring them to room temperature before serving to restore the fudgy texture. To keep the tops from sticking, place a piece of parchment paper between layers.

These brownies can be made a day ahead and stored in an airtight container. They actually taste even better the next day as the flavors meld and the filling sets slightly. If making ahead, wait to add the hazelnut topping until just before serving to keep it crunchy.

Serving ideas

Serve the brownies warm for the ultimate molten-filling experience. A scoop of vanilla ice cream or a drizzle of salted caramel sauce complements the rich chocolate and hazelnut flavors beautifully.

For a festive presentation, dust the tops with confectioners' sugar or cocoa powder just before serving, and garnish with additional whole Ferrero Rocher chocolates.

These brownies are perfect for parties, bake sales, or as a special treat for family and friends. Cut them into generous squares and serve on a beautiful platter.

They also make a wonderful homemade gift—wrap them in parchment paper and tie with a ribbon. Pair with coffee, espresso, or a glass of cold milk for a delightful dessert experience.

Frequently asked questions

Recipe card

Golden Ferrero Rocher Stuffed Nutella Brownies

Prep 20 minCook 27 minRest 10 minTotal 57 minServes 16

Ingredients

• 1 batch cocoa brownie batter
• 16 whole Ferrero Rocher chocolates
• 1/2 cup warm Nutella
• 1/4 cup chopped roasted hazelnuts

Instructions

1. 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.
2. 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.
3. 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.
4. Sprinkle the chopped roasted hazelnuts evenly over the top of the brownie batter, pressing them in lightly so they adhere.
5. 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.
6. 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.

Contains: gluten, eggs, milk, tree nuts, soy

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

38 g

Fat

17 g

Fiber

2 g

Sugar

27 g

Automatic estimate from the ingredient list, not laboratory-verified.