Ferrero Rocher Brownies

4.94 from 15 votes

These gorgeous and delicious Ferrero Rocher Brownies are a real showstopper and so easy to make! Only 5 ingredients are needed to whip up a batch of these chocolate packed delights!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: brownies

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
9x9-inch Baking Pan

Ingredients

16 Ferrero Rocher chocolates 200 grams, divided
18.3 ounces Duncan Hines Chewy Fudge Brownie Mix 520 grams (1 box)
2 large eggs 100 grams
¼ cup water 57 grams
½ cup vegetable oil 100 grams

Instructions

Adjust oven rack to center position and preheat oven to 350°F. Spray a 9x9-inch baking pan with nonstick spray, and make an aluminum foil “sling” to overlap opposite sides of the pan by 4 inches (this will aid in removing the brownies before slicing). Press the aluminum foil into the pan and spray the bottom of the aluminum foil.
Unwrap all of the chocolates, and roughly chop 8 of them; set aside.
16 Ferrero Rocher chocolates
Cut the remaining 8 chocolates in-half; set aside.
Mix the brownies per the instructions on the box for FUDGY BROWNIES and gently mix in the chopped chocolates. Pour the batter into the prepared pan.
18.3 ounces Duncan Hines Chewy Fudge Brownie Mix, 2 large eggs, ¼ cup water, ½ cup vegetable oil
Space the remaining 16 halves of chocolate candies, cut-side up, evenly over the batter, pressing each half of candy about halfway down into the batter.
Place the pan with the batter in the center of the middle rack and bake for 27-30 minutes.
Transfer the brownies to a metal rack to completely cool.
Lift the brownies out using the aluminum “sling” and cut into 16 even slices.

Notes

For cakier brownies, add an additional egg.
For even more indulgent brownies, add ¾ cup of Nutella to the brownie batter.

Storage: Store Ferrero Rocher brownies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition