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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


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.

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  1. Maria says:

    Instead of the confectoners sugar could I use icing sugar?

    1. Jamie says:

      Hi, Maria! You can use icing sugar. I hope you like the brownies!

  2. Analiz says:

    I don’t have heavy/whipped cream, what can I use as a substitute? Can I use yogurt or cream cheese?

    1. Jamie says:

      Hi, Analiz! You can use regular milk if you like. I hope you enjoy them!

  3. jane says:

    for the nutella frosting, do you think we can use half and half in place of the heavy cream?  have all the ingredients, but of course I forgot the heavy cream

    1. Jamie says:

      Hi, Jane! I think heavy cream is a better option. The half and half may not make the frosting as creamy. I hope they turned out okay!

  4. Hannah says:

    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! :)

    1. Jamie says:

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