Ferrero Rocher Fudge Brownies

Ferrero Rocher Fudge Brownies

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

For the Brownies
6 oz dark chocolate, chopped
¾ cup unsalted butter, cubed
¾ cup granulated sugar
½ cup light brown sugar
2 large eggs
1 large egg yolk
1 tsp pure vanilla extract
¾ cup all-purpose flour
2 tbsp unsweetened cocoa powder
¼ tsp salt
16 Ferrero Rochers, frozen
For the Nutella Fudge:
14 oz can sweetened condensed milk
1½ cups semisweet chocolate chips
1 cup Nutella
¾ cup whole roasted hazelnuts, skinned
½ cup hazelnuts, finely chopped
6 Ferrero Rochers, sliced in half
For the Nutella Ganache:
(Optional) Recipe of Nutella Ganache or about ½ cup chocolate chips, melted

 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀 

1. Prepare the Brownies
Preheat oven to 350°F (325°F for dark non-stick pans or 180°C). Line a 9×9-inch square baking pan with aluminum foil or parchment paper, leaving a 2-inch overhang on the sides. Spray with non-stick spray.
Melt chopped chocolate and cubed butter in a large heatproof bowl over a saucepan of simmering water. Stir constantly until smooth and combined, about 3-4 minutes. Remove from heat.
Whisk in granulated sugar and light brown sugar until dissolved and smooth. Check the temperature of the mixture; it should be warm but not hot. If too hot, let it cool slightly.
Add eggs, egg yolk, and vanilla extract. Whisk until combined, being careful not to overmix.
Stir in flour, cocoa powder, and salt with a rubber spatula until well blended.
Pour half of the brownie batter into the prepared pan. Arrange frozen Ferrero Rochers in an even layer over the batter. Pour the remaining batter on top, ensuring the Ferrero Rochers are completely covered.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack.
2. Prepare the Nutella Fudge:
In a large heatproof bowl, combine sweetened condensed milk, chocolate chips, and Nutella. Melt over a saucepan of simmering water, stirring constantly until smooth.