Samsational Sweets

Samsational Ferrero Rocher Fudge Brownies

Okay, so you know those brownies that are so fudgy you almost have to close your eyes when you bite into them? Yeah… these are those brownies. We’re talking dense, rich, chocolate-loaded squares of happiness, packed with Ferrero Rocher pieces for that dreamy hazelnut crunch.

If you’ve ever wanted a brownie that tastes like a chocolate hug — this is it.

Recipe

Prep:

20 minutes

Bake):

40 minutes

Cool Time:

1 hour

Servings:

24 squares

Ingredients

Brownies

1 cup (2 sticks) butter
2 ½ cups semisweet or dark chocolate chips
¾ cup cocoa powder
1 Tbsp + 1 tsp vanilla extract
1 ½ Tbsp espresso powder
4 large eggs + 2 egg yolks
1 ¼ cups sugar
¾ cup brown sugar
1 ⅓ cups all-purpose flour
1 ¾ tsp salt
14–16 Ferrero Rocher chocolates (roughly chopped, save 4–5 halves for topping)
Optional: ½ cup chopped hazelnuts for extra crunch

Optional, but high recommended: Ganache Topping

Because honestly… who doesn’t want a glossy chocolate blanket over their brownies?

1 ¾ cups dark, milk, or semisweet chocolate chips
¾ cup heavy cream
1 ½ tsp espresso powder

Instructions

1. Make the Brownie Batter:

Preheat oven to 350°F. Line a 9×13 pan with parchment or grease well.
In a heatproof bowl or on the stovetop, melt 1 cup butter + 2 ½ cups chocolate chips. Stir until smooth and shiny.
Whisk in ¾ cup cocoa powder, 1 Tbsp + 1 tsp vanilla, and 1 ½ Tbsp espresso powder.
In another bowl, whisk 4 large eggs, 2 egg yolks, 1 ¼ sugar, and ¾ brown sugar for 3–5 minutes until thick and glossy.
Gently fold the chocolate mixture into the eggs until combined.
Fold in 1 ⅓ cups all-purpose flour + 1 ¾ tsp salt until no streaks remain.
Stir in chopped Ferrero Rocher + hazelnuts (if using).
Spread the batter evenly in your pan.

2. Bake:

Bake at 350°F for 40–48 minutes.
A toothpick should come out with moist fudgy crumbs (not clean).
Cool completely in the pan — at least 1 hour (trust me, it’s worth the wait).

3. Make the Ganache (Optional for Extra Yumminess ✨):

Heat ¾ cup heavy cream in a small saucepan until it just begins to simmer (don’t boil).
Stir in 1 ½ tsp espresso powder.
Pour over 1 ¾ cups dark, milk, or semisweet chocolate chips, let sit 2–3 minutes.
Whisk until smooth, glossy, and utterly irresistible.

4. Assemble:

Pour ganache over cooled brownies.
Let it set at room temp (soft and gooey) or chill (firmer, sliceable topping).
Slice into neat squares and sprinkle with extra crushed Ferrero or hazelnuts if you’re feeling fancy.

Final Thoughts

These brownies came out dense and super fudgy — like oh my god fudgy. Between the melty chocolate, hazelnut crunch, and (optional but highly encouraged) silky ganache topping, they’re basically a Ferrero Rocher dream in brownie form.

Perfect for Valentine’s Day, birthdays, or… honestly just a Tuesday when you need chocolate.