These Ferrero Rocher Brownies with Milk Chocolate Ganache are the perfect indulgence to enjoy with an afternoon cup of coffee.
I made two large batches of these decadently rich Ferrero Rocher brownies and they disappeared in less than 24 hours. One tray went to a Macmillan coffee morning at school and the other was shared with our builders and my daughter’s football team — they were a huge hit.
Each fudgy brownie hides a whole Ferrero Rocher in the centre. I finished them with a silky milk chocolate ganache and a scattering of chopped hazelnuts for extra crunch and flavour.
These brownies are very indulgent — save a slice for after dinner and enjoy.
Ferrero Rocher Brownies with Milk Chocolate Ganache Recipe:
Ferrero Rocher Brownies with Milk Chocolate Ganache
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 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
- 150 g whole hazelnuts, roughly chopped
Instructions
- Preheat the oven to 180°C (350°F). Line a deep 20cm x 30cm baking tin with parchment, leaving an overhang to lift the brownie out later.
- Melt the dark chocolate and butter together in 30-second bursts in the microwave, stirring between bursts, or gently melt over a pan of simmering water. Stir and allow to cool slightly.
- Whisk the eggs and sugar in a large bowl with an electric whisk until thick and creamy.
- With the whisk running, pour the melted chocolate and butter in slowly in a thin stream to avoid scrambling the eggs.
- Sieve the flour, cocoa powder and baking powder over the mixture, then add the ground almonds. Fold gently in a figure-of-eight motion to keep the mixture airy.
- Pour the batter into the prepared tray and spread to the edges with a palette knife.
- Arrange the Ferrero Rocher chocolates evenly on top, pressing them in slightly so they stay in place while baking.
- Bake for 25 minutes.
- Remove from the oven and leave to cool in the tray. Use the parchment overhang to lift the brownie onto a chopping board.
- While the brownie cools, make the ganache: heat the cream until just about to boil, remove from the heat, add the chopped milk chocolate, stir once, cover and leave for 10 minutes. After 10 minutes, stir until smooth. Let it cool for 10–20 minutes until pourable but thick enough to stay on the brownie.
- Pour the ganache evenly over the cooled brownie and spread to the edges. Sprinkle with chopped hazelnuts.
- The ganache remains thick 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 so each portion contains a whole Ferrero Rocher.
Notes
Leftover brownies can be covered and refrigerated for up to 2 days.
Nutritional information is per serving and should be used as an approximation.
Nutrition
Calories: 548 kcal | Carbohydrates: 49 g | Protein: 7 g | Fat: 38 g | Saturated Fat: 17 g | Cholesterol: 90 mg | Sodium: 174 mg | Fiber: 5 g | Sugar: 34 g
Nutrition information is automatically calculated and should be treated as an estimate.
