Chocolate hazelnut brownie
Chocolate Hazelnut Brownies
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

This mix of indulgent chocolate hazelnut spread and Fererro Rocher really would spoil your guests when you serve them up! 

Course: Dessert
Servings: 16
Author: Claire Thomas,
  • 270 g dark chocolate chopped
  • 125 g unsalted butter cubed
  • 250 g dark brown sugar
  • 3 medium eggs
  • 80 g 0% Greek yoghurt
  • 80 g plain all purpose flour
  • 1 tsp baking powder
  • Milk I used skimmed, any will do
  • Approx. 100g chocolate hazelnut spread Lindt, Nutella etc
  • 8 Ferrero Rocher
  1. NB - I use a food processor for brownies as I am sure it gives them the crunchy top. Feel free to use a stand mixer with paddle beater or hand mixer if you have them.
  2. Ensure all ingredients are at room temperature.
  3. Line a brownie tin and preheat oven to 150c.
  4. Carefully with a sharp knife, cut the Fererro Rocher in half.
  5. Melt the butter and chocolate in a Bain Marie or a heat proof bowl over simmering water, and leave to cool slightly.
  6. Mix (or whisk) your eggs, sugar and yoghurt together until light and frothy.
  7. Add in the cooled chocolate/butter mix and whisk/mix in well.
  8. Gently fold in the flour and baking powder and pulse until just mixed.
  9. Pour in a splash of milk- enough to loosen the mixture to dropping consistency.

  10. If you are adding hazelnuts stir through by hand (the processor will obliterate them).
  11. Pour into your tray and smooth out using a butter knife or a palette knife if you have one.
  12. Push the Fererro Rocher halves in, cut side up, so they are almost covered.
  13. Blob teaspoons of the chocolate hazelnut spread over the top, and then use the knife again to swirl it around and cover as much of the surface as possible.
  14. Place in the middle of the oven and cook for 30-35 minutes until a tooth pick comes out pretty much clean.
  15. Resist the temptation to take it out of the tray until it is cool. Then lift it gently out and finish it on a rack before cutting it up.