I’ve posted a lot of brownie recipes recently and always claimed that these or those were the tastiest. ;) Well, those were the tastiest for a while. Then the next recipe came along and took it to the next level. Just like these brownies here – oh boy! That’s why I call them the Ultimate Brownies. That was obvious, right? ;))

You really need strong nerves for these delicious brownies. Brownies alone usually already have a lot of chocolate added – here I decided to fill them with Ferrero Rocher and give then also a thick topping. You have to treat yourself sometimes, right?
It’s actually hard to pack more calories into a one sweet treat, I have to be honest. If you were to sprinkle sugar on top as well, it would add something extra… but brownies, Ferrero Rocher, and Nutella do a pretty good job on their own. But why not? Every now and then you can treat yourself to something special.

I highly recommend sharing the brownies with family and friends, though. Not only because you’ll suddenly be everyone’s favourite, but also to distribute some of those calories evenly. Just an idea. ;P
If you don’t like sharing, you can also freeze the brownies and then enjoy them over several weeks. The topping might suffer a little visually when defrosting, but it won’t affect the flavors. Brownies can always be frozen and defrosted quite easily.
In case you would like to try other brownie recipes, you can also try these here. My Fudgy Biscuits Brownies are also very delicious. If you prefer something smaller and more compact, you might want to try my Oreo Brownie Chocolates. Also very tasty and even better for sharing!
INGREDIENTS / ZUTATEN
For the brownies:
4 oz. (110g) semi-sweet chocolate, chopped
3/4 cup (170g) butter
1 cup (200g) sugar
3 large eggs
1 tsp. vanilla extract
1/4 tsp. salt
1 cup (130g) all-purpose flour
1 tsp. instant coffee powder
12 Ferrero Rocher chocolates, halved
For the topping:
1/4 cup (60g) butter, at room temperature
1/2 cup (150g) Nutella
1 tsp. vanilla extract
1 pinch of salt
1 1/2 cups (200g) confectioner’s sugar
2 tbsp. heavy cream
2 tbsp. hazelnut brittle
Für die Brownies:
110g Zartbitter Schokolade, gehackt
170g Butter
200g Zucker
3 Eier (L)
1 TL Vanille Extrakt
1/4 TL Salz
130g Mehl (Type 405)
1 TL Instant Kaffeepulver
12 Ferrero Rocher, halbiert
Für das Topping:
60g weiche Butter
150g Nutella
1 TL Vanille Extrakt
1 Prise Salz
200g Puderzucker
2 EL Sahne
2 EL Haselnusskrokant


DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350˚F (180°C). Line an 8×8 inch (20x20cm) baking pan with baking parchment and grease if needed.
2. Melt the chocolate and butter in a heatproof bowl over a saucepan with simmering water. Remove from the heat, add the sugar, eggs, vanilla extract and salt and mix until well combined – about 2-3 minutes. Mix the flour with the instant coffee powder and mix in gradually until just combined. Pour half of the batter into the prepared baking pan and even out the surface. Place the halved ferrero chocolates with the cut side down on the batter and press into it a bit. Add the remaining batter on top and spread evenly over the chocolates, so you have an even surface. Bake for about 30-35 minutes. Do not over bake – a good brownie is still a bit chewy in the center. Take out of the oven and let cool down completely.
3. For the frosting add the butter and nutella to a bowl and mix on high speed until well combined and creamy. Add the vanilla extract, salt, confectioner’s sugar and heavy cream – mix on low speed first and then on high speed until you get a smooth and creamy frosting. Spread on top of the brownies, sprinkle with hazelnut brittle and place in the fridge for at least 30 minutes before slicing and serving.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 20x20cm (8×8 inch) Backform mit Backpapier auslegen und ggf. noch einfetten.
2. Die Schokolade mit der Butter in einer hitzebeständigen Schüssel über einem Topf mit köchelndem Wasser schmelzen. Vom Herd nehmen und den Zucker, Eier, Vanille extrakt und Salz zugeben und gut verrühren – etwa 2-3 Minuten. Das Mehl mit dem Kaffeepulver vermischen und portionsweise zugeben und nur kurz unterrühren. Die Hälfte des Teiges in die vorbereitete Form geben und glattstreichen. Die halbierten Ferrero Rochers mit der offenen Seite nach unten in den Teig pressen. Den restlichen Teig darübergeben und glattstreichen – es sollte nach möglichkeit keine der Pralinen herausschauen. ;) Für etwa 30-35 Minuten backen – nicht “überbacken” sonst wird das ganze sehr trocken. Ein guter Brownie darf ruhig etwas feucht sein. Aus dem Ofen nehmen und komplett auskühlen lassen.
3. Für das Frosting die Butter mit dem Nutella in einer Schüssel auf höchster Stufe verrühren, bis eine homogene cremige Masse entsteht. Vanille Extrakt, Salz, Puderzucker und Sahne zugeben und alles zuerst mit geringer Geschwindigkeit, dann auf höchster Stufe cremig aufschlagen. Auf dem gebackenen Brownie verteilen und mit Haselnusskrokant bestreuen. Für mindestens 30 Minuten in den Kühlschrank stellen bevor man die Brownies schneidet und serviert.

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Here is a version of the recipe you can print easily.
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Ultimate Brownies
- Prep Time: 35
- Cook Time: 35
- Total Time: 120
- Yield: 9 1x
Ingredients
For the brownies
- 4 oz. (110g) semi-sweet chocolate, chopped
- 3/4 cup (170g) butter
- 1 cup (200g) sugar
- 3 large eggs
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1 cup (130g) all-purpose flour
- 1 tsp. instant coffee powder
- 12 Ferrero Rocher chocolates, halved
For the topping
- 1/4 cup (60g) butter, at room temperature
- 1/2 cup (150g) Nutella
- 1 tsp. vanilla extract
- pinch of salt
- 1 1/2 cups (200g) confectioner’s sugar
- 2 tbsp. heavy cream
- 2 tbsp. hazelnut brittle
Instructions
- Preheat the oven to 350˚F (175°C). Line an 8×8 inch (20x20cm) baking pan with baking parchment and grease if needed.
- Melt the chocolate and butter in a heatproof bowl over a saucepan with simmering water. Remove from the heat, add the sugar, eggs, vanilla extract and salt and mix until well combined – 2-3 minutes. Mix the flour with the instant coffee powder and mix in gradually until just combined. Pour half of the batter into the prepared baking pan and even out the surface. Place the halved ferrero chocolates with the cut side down on the batter and press into it a bit. Add the remaining batter on top and spread evenly over the chocolates, so you have an even surface. Bake for 30-35 minutes – do not over bake – a good brownie is still a bit chewy in the center. Take out of the oven and let cool down completely.
- For the frosting add the butter and nutella to a bowl and mix on high speed until well combined and creamy. Add the vanilla extract, salt, confectioner’s sugar and heavy cream – mix on low speed first and then on high speed until you get a smooth and creamy frosting. Spread on top of the brownies, sprinkle with hazelnut brittle and place in the fridge for at least 30 minutes before slicing and serving.
Notes
- Enjoy baking!