- 2 cups all purpose flour
- 1/2 teaspoon salt
- 2 sticks unsalted butter (1/2 pound)
- 1 1/2 cups sugar
- 2 cups Nutella
- 4 large eggs
- 1/4 cup water
- 1/2 cup Greek yogurt
- 16 Ferrero Rocher chocolates, cut in half
I'm so excited to share this recipe with you all!! It's special, decadent, out of this world delicious!! Can you feel my excitement? Everyone loves Nutella, right? It's perfect just the way it is, on a spoon to be exact.... Fudge brownies are the only type of brownie worth eating, in my humble opinion. Why make cake like brownies and not just go for chocolate cake? Call me crazy!!!
Anyway, these are rich, full of Nutella, and as if that's not heavenly enough, I decided to add some (ok, lots) of Ferrero Rocher chocolates. Yup, you read it correct. How in the world did I think of that? Well, in Greece, chocolate hazelnut gelato is everywhere.
Butter the inside of a 9 x 13 inch baking pan.
Place the butter, sugar and water in a saucepan and melt over a medium heat. Stir wel l and remove from heat.
Add Nutella to the melted mixture and mix well. Add yogurt and mix.
Temper the eggs by mixing in a few ladles of chocolate mixture with the eggs. Whisk well and add to the chocolate mixture.
Sift the flour and salt and add it to the chocolate batter in 3 batches. keep mixing until incorporated. Do not over mix.
Pour the brownie batter in the buttered baking pan. Place the Ferrero Rocher chocolates on top of the batter. Press into the batter.
Bake for about 25-30 minutes. A toothpick should come out with wet crumbs, not batter. It is better to under bake than over bake, otherwise they will not be fudgy.
Allow to cool and refrigerate for at least 4 hours. The best things come to those who wait 😉