Ferrero Rocher Nutella Brownies

I LOVE this recipe for easy Nutella brownies.

Remember these? And these? And these and these? Yeah. I’m obsessed.

Simple, quick and easy 4-ingredient Nutella brownies have become a favourite recipe of mine. I make them all the time. ALL the time. This is real life.

Sometimes when I make them, it’s a simple batch, a plain batch, so my boyfriend can learn how to make them or just so I can eat them ALL.

Other times, I dream about what I could put inside them. There are so many possibilities! Or I bake something else entirely, and think how fantastic it would be in the middle of a Nutella brownie.

This time, I decided to put Fererro Rocher Truffles inside. Why did not I think of this earlier? It’s kind of obviously perfect, considering that Nutella is a chocolate hazelnut spread and Fererro Rocher Truffles are made of chocolate and hazelnuts and a Nutella-like filling.

And I’m so excited about this combination, because it’s YUM!

You’ve got the gooey Nutella brownie, then the chocolate hazelnuts, the crisp wafer and the smooth chocolate hazelnut filling in the center.

I’m going to go and eat another one now. Just describing them to you has me craving them. Enjoy!


1 Cup Nutella (280g, 10 oz)
2 eggs
10 tbsp plain flour
1/4 tsp salt
10 Ferrero Rocher Truffles, unwrapped

Preheat the oven to 180 C and line a 12-hole muffin pan with 10 cupcake liners.

In a medium bowl, mix together the Nutella, eggs, flour and salt until combined.

Divide the batter evenly between the 10 cupcake liners. Press a Fererro Rocher chocolate into the center of each brownie.

Bake for 10 minutes. Makes 10 Fererro Rocher Nutella brownies.


Nutella brownie recipe adapted from Abby Dodge.

14 Thoughts on “Ferrero Rocher Nutella Brownies

  1. You are a Nutella brownie cup genius and have inspired me to remake these cups with my own versions – THANK YOU 😀

    Choc Chip Uru

  2. Dear Natasha
    Thank you so much for this easy and wonderful recipe. It’s heavenly!!
    My family loved eating them. Just nice to try out as I had a box of ferrero rocher chocolates today…. Thanks a lot 😉 wishing you all the best in your baking adventure !!

    Chocoholic Fan :)

  3. Fiona Smith on March 19, 2013 at 5:08 pm said:

    Hi Natasha,

    I’m going to try these on the weekend as an Easter treat for the girls at work. I notice in your conversion section you say that a tablespoon is 15ml (ie 3 x tsp). Given you are in Australia and we use a 20ml tablespoon, can you clarify for me exactly what size I should be using. (If you could tell me in grams I would be so happy!)

    Do you use standard 59gm eggs? Just want to get it right so they are as gorgeous as your’s look!

    Loving the blog!

    • Hi Fiona.
      You know what, I bought a tablespoon/teaspoon measuring set, and that’s what I use. I don’t know how many ml it holds. Given that the recipe is American, go with the 15ml tablespoon. As for the weight, a google search will tell you that 1 tablespoon of flour is anywhere from 10 – 15g.
      I just use whatever eggs I have in the fridge.
      Don’t stress too much Fiona!
      I’m sure they will turn out great! It’s pretty foolproof recipe. And if in doubt, underbake. :-)

      • Fiona Smith on March 21, 2013 at 2:53 pm said:

        I love your style!

        I suppose if the mixture looks a little dry and can always add … more nutella! What else!

        Have you ever tried freezing them or do you think they would keep successfully for 2 days?

  4. Laurell on August 8, 2014 at 7:58 pm said:

    do you have to use cupcake liners to line the muffin pan? its just that i have brought a silicone muffin pan and the cupcake liners are a bit big and scrunched up could i use butter or something to grease them up a bit?
    the recipe looks amazing so defo want to make them this weekend.

  5. This looks fantastic! Quick question Natasha, do I let the ferrero rochers sink totally into the cupcake tray? Because it would melt, not retain their shape? Or should i use a smaller cupcake tin because the holes are too deep?

    Thank you!

    • Hi G, as you can see in the photos, the ferreros are touching the bottom of the brownies. The ferreros won’t melt away; the baking time isn’t long enough and there’s a wafer sphere inside them holding them together. Although the outside chocolate layer of the ferrero may feel melty after baking, it’ll solidify once they cool a little

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