Ingredients
Scale
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!