Nutella Brownies

When it comes to baking supplies, I am a hoarder. Whether we’re talking about cupcake liners, specialty pans, or candy – my cupboards are overflowing with all the goods. And sometimes inspiration just happens to slap me in the face – literally.

Last week, while making a feeble attempt at tidying my baking supplies, several packs of Ferrero Rocher chocolates flew out of the cupboard and straight into my face. In case you aren’t familiar with Ferrero Rocher, allow me to enlighten you. They are a layered chocolate candy that consists of a whole hazelnut surrounded by a smooth chocolate cream inside a wafer shell that is covered with chocolate and bits of hazelnuts. Seriously, how could stuffing these babies into a recipe possibly go wrong?

I immediately popped one into my mouth – ya know for quality control. I’m fairly certain they were buried in the depths of my cupboard since Christmas. (I told you I’ve got issues.) They tasted just fine, so I dropped the whole cleaning agenda and decided to instead create a little mess by making one incredible brownie.

As though rich, chocolate brownies stuffed with Ferrero Rocher chocolates weren’t enough, I had to take them to a completely different level by slathering on a layer of Nutella Frosting. Delightful? Absolutely. And completely worth enduring one extra day of Brian’s incessant nagging about the bulging cupboard door.


Nutella Brownies

Yield: 12 brownies

Prep Time: 15 minutes

Cook Time: 30-35 minutes


4 ounces unsweetened chocolate; coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
12 Ferrero Rocher candies, sliced in half

For the Nutella Buttercream

1/4 cup unsalted butter, softened
1/3 cup Nutella
1/2 teaspoon pure vanilla extract
1 1/2 cups confectioners' sugar
2 tablespoons heavy cream


1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.

2. Microwave chocolate and butter in a large bowl microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.

3. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.

4. Spread 1/2 the batter into prepared pan. Add an even layer of Ferrero Rocher candies and cover with remaining 1/2 of brownie batter. Bake for 30-35 minutes; do not over bake.

5. Remove to cooling rack to cool completely.

6. Prepare the Nutella Frosting. In a medium bowl with an electric hand mixer, cream the butter and Nutella until fully combined. Add in the vanilla extract, confectioners' sugar and heavy cream and mix on low speed until all sugar is incorporated. Turn mixer to medium-high speed and beat the frosting for about two minutes. The frosting will be thick, smooth and creamy. Frost cooled brownies and slice before serving.


- Nutella Brownies are best served the day they are made, but will keep in an airtight container for up to 2 days.

101 Responses to “Nutella Brownies”

  1. catherine — June 29, 2012 at 5:51 pm

    thanks for the inspiration! I used your recipe to make Biscoff Brownies and they worked out great. The brownie batter is rich and not too sweet- perfect! You can see my adaptation here:

    • Jamie — June 30th, 2012 at 12:11 pm

      Biscoff Brownies? Perfection. I’ll definitely head over and check them out!

  2. brighteyedbaker — June 29, 2012 at 9:33 pm

    I can’t believe how rich and amazing these look! You do seem to be the queen of stuffing candy into cupcakes!

  3. j3nn — June 30, 2012 at 2:30 am

    I can almost smell these! Ferrero Rochers are my favorite candy. I can’t even imagine that couple with Nutella frosting and a brownie!! OMG.

  4. Valda — June 30, 2012 at 7:47 pm

    You are my hero! I can’t wait to make these!

  5. Jenny — July 1, 2012 at 3:01 am

    Ferrero Rocher in a brownie? With Nutella? I think I’m in heaven!

  6. sarah — July 3, 2012 at 6:07 pm

    I’m making them right now

    • Jamie — July 5th, 2012 at 1:30 pm

      I hope enjoyed them as much as we did. Have a great day.

  7. Marisa — July 6, 2012 at 10:37 pm

    I love love ur blog amazing recipes and really enjoy ur writing. I just made this brownies today but mine came out a bit dry and im trying to figure out what I might have missed. Only thing I replaced was the foil and instead just poured the batter directly to pan. Not sure if the foil was to keep the moisture?
    Thanks and keep writing such awesome yummilicious recipes!

    • Jamie — July 8th, 2012 at 11:42 am

      Sorry you had an issue with the recipe. I doubt the foil had anything to do with it. My initial guess would be that they were baked a little too long. You really don’t want to bake them longer than 30-35 minutes. Although they might appear too moist inside, once they cool completely they’ll be perfectly fudgy and delicious. I hope this helps.

      • Marisa — July 9th, 2012 at 4:06 pm

        Thanks for your reply will try them again and see what happens…
        Have a great week!!

  8. milena — July 7, 2012 at 3:00 am

    mmmmm…chissà che buoni !!

  9. Patty — July 9, 2012 at 12:48 pm

    What kind of unsweetened chocolate works best with this recipe?

  10. Christina pollock — August 17, 2012 at 9:01 pm

    This might Nevsky best brownie recipe ever. Decadent, smooth, and gorgeous when cut and served. Your guests will be begging u to make more!

    • Jamie — August 20th, 2012 at 5:23 pm

      I’m so happy to hear that you enjoyed the Nutella brownies recipe. Thanks so much for coming back and telling us your thoughts! Have a great day.

  11. Rae — August 18, 2012 at 4:57 am

    I am aout to attempt this recipe… Hve been drooling over it for days….
    Please can you tell me if this recipe can be doubled?

    • Jamie — August 20th, 2012 at 5:22 pm

      I think the recipe will double just fine! Have a great day.

  12. Lorena — September 20, 2012 at 12:01 am

    I was so excited to try this recipe. I’m a huge fan of nutella so there was no second guessing on trying the recipe. I tried it and honestly the brownies turned out okay for me. Not great but not bad either. The Nutella buttercream was too sweet for my taste. I guess for me I prefer dark chocolate brownies (Ghirardelli dark chocolate brownie mix). Next time I will use dark chocolate for this recipe. Regardless of these alterations for my preference taste, i enjoy your blog very much. So many good and tasty ideas i’m dying to try out!

  13. Valentina — October 4, 2012 at 1:40 pm

    I have made these a few times now.. my husband is crazy about them. These are the only brownies he wants now. Thanks for the recipe!

    • Jamie — October 4th, 2012 at 5:47 pm

      I’m so glad to hear you and your husband enjoyed the brownies. Thanks so much for coming back and leaving your feedback!

  14. Lisa Cornely — October 13, 2012 at 11:47 am

    These brownies are absolutely amazing. The nutella frosting is delicious. It would be good on anything. The brownies turned out fudgy and the addition of the Rocher makes them even better. Thanks for another delicious recipe.

  15. Preeti — January 17, 2013 at 5:01 am

    I tried your Brownie recipe last nite and got it to work today. I got loads of compliments for the brownie and I just wanted to say thanks to you. I simply simply love your website and all the recipes you share. God bless and lov ya. You made my day.

  16. Kath Y. — February 5, 2013 at 5:40 am

    Hi! I was just wondering in the ingredients-the sugar. Is it 1 cup and 1/4 cup or is it just 1/4 ?

    • MBA — April 11th, 2013 at 6:17 pm

      The recipe calls for 1 and 1/4 cups of sugar. Sorry for the confusion. Good luck and have a great day!

  17. Snicket — February 7, 2013 at 10:34 pm

    How do get the ferrero rocher chocolates to show like that in the picture? I know u slice them but how did u layer the slices into the batter? I want to cut the brownies an have the chocolates showing too like yours. Thanks please reply.

  18. Freckles — April 29, 2013 at 12:10 pm

    Pure genius!! :) And you don’t have issues – that is just the ‘creative process’ ;) Can’t wait to make these myself.

  19. Robert B — April 29, 2013 at 7:32 pm

    Oh my Nutella goodness! I just ate one. They are not worthy of just anyone to eat them. Amazing! Super rich brownies. My family is loving them! No need to worry about them lasting two days.

  20. emily — July 8, 2013 at 2:47 am

    I found this recipe on Pinterest and couldn’t resist making it. Bad idea, these are soooo good but way to rich for me. Pinterest needs to come with warning labels.

    • Jamie — August 13th, 2013 at 9:50 pm


      You are so right, Pinterest is dangerous! Thank you for stopping back to let us know how the recipe turned out and have a wonderful day!


  21. Jody — July 19, 2013 at 6:29 pm

    I’d like to echo Snicket’s remarks above. I made these and they were FABULOUS. However, when I sliced the brownies, the Ferro Rochet kind of got crushed under the knife. Rather than showing in pretty circles, as in your pictures, there were just some vaguely circular patterns. Also, instead of making brownies from scratch, I used Ghiradelli dark chocolate brownie mix.

    When you cut the candy, do you place them with the cut side facing up (as I did) or facing sideways so you see more of the circle? Also, I thought of freezing it before cutting, or cutting it with an electric knife. Suggestions?

    • Jamie — September 13th, 2013 at 6:15 pm

      Hi Jody,
      I’d love to be able to tell you I did something special to make sure the candies didn’t crush, but I really didn’t. The only thing I can think is that maybe I took the picture the day after I made them, giving them time to set up, plus they would have been in the refrigerator overnight to keep them fresh. Hope that helps.
      – Jamie

  22. Margita — August 27, 2013 at 6:17 pm

    Hi, I found your blog via FoodPorn group on Facebook…. I really love what I read so far, but I have a problem with quantities… could you please give me more precise measurements, in grams, since I don’t know how much are 4 ounces of chocolate, 1/3 cup Nutella or 3/4 cup of butter! Thanks in advance! :)

    • Jamie — September 13th, 2013 at 6:24 pm

      Hi Margita,
      I’m sorry, but I can’t be of much help here. In the US, we don’t bake with weights for the most part, and if we do, it tends to be in ounces, not grams. Google might be of some help to you, but weights of things like nutella and butter will be very different, even though their volume equivalents are exactly the same.
      – Jamie

  23. Eimear Baxter — September 16, 2013 at 8:49 am

    Hi there, I think my oven only goes up to 200 degrees! this will be a problem at the recipe says 350??

    Please help!


    • Jamie — September 16th, 2013 at 8:18 pm

      Eimear, all of my recipes use temperatures in Fahrenheit, as I am in the U.S. Google can tell you the Celsius equivalent if needed.
      – Jamie

  24. MP — January 29, 2014 at 12:25 pm

    Can these be made ahead (for large party) and frozen – defrosted the day before?

    • Jamie — February 15th, 2014 at 12:11 pm

      I have a super tiny freezer, so I typically do not freeze baked goods; however, I think they’ll be just fine.

  25. Jenny Hartin — April 3, 2014 at 7:51 pm

    My son just sent me a box of Nutella and Rocher and I was planning on making a cheesecake and brownies with them. Yum.

  26. Saira — April 14, 2014 at 9:13 am

    Your spelling “thich” you meant thick, right. I just saw so I wanted to let you know. No big deal it happens. I mentioned so you can fix it. Your recipe is Heaven, gotta try I love everything that has chocolate in it.

    • Jamie — April 16th, 2014 at 9:45 am


      Thanks so much for catching that :)! Have a wonderful day and thank you for following MBA!


  27. Faima — July 15, 2014 at 7:39 am

    Unsweetened chocolate is very expensive here in the UK. Can you suggest any other options as for the chocolate? Perhaps dark chocolate instead? I would love to try this recipe.

    • Jamie — July 15th, 2014 at 10:25 am

      Yes, You can use dark chocolate. Enjoy!

  28. Angel — July 23, 2014 at 3:19 pm

    Thanks for the great recipe. I am baking them tonight for my birthfay tomorrow. After I put the frosting, shall I keep them in room temperature for fresher result?. Or in the refrigerator.?


    • Jamie — August 12th, 2014 at 10:32 am

      They should be fine at room temperature. Thanks for stopping by.


  29. Susanne — August 4, 2014 at 5:38 am

    Will definitely try these this weekend. My hubby loves anything and everything made with Nutella (we live in Germany and get the real Nutella).
    Your brownies would go great with vanilla ice cream and my homemade Nutella sauce (one small jar Nutella and one cup unwhipped cream. Heated slowly). Mmmm. Thank you

  30. Emma — August 12, 2014 at 11:51 am

    Can you please tell me weather you heat up the oven to 350°C or 350°F?

    • Jamie — August 12th, 2014 at 8:12 pm

      Fahrenheit, thanks for stopping by.


  31. Hannah — October 12, 2014 at 11:55 pm

    Hi Jamie,
    First time visiting this site and I made this brownie today and OMG it is to die for!! Simply amazing and I will definitely be attempting some of your other recipes!
    Thank you! :)

    • Jamie — October 13th, 2014 at 10:39 am

      I’m glad the recipe worked so well for you. Thanks for visiting!


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