Ferrero Rocher Deep Dish Skillet Brownie Cookie
Fudgy on the inside; crispy on the outside! A deep dish brownie/cookie full of crushed hazelnuts, stuffed with melted Nutella, hazelnut wafers and whole hazelnuts to recreate the Ferrero Rocher flavours.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2/3 cup light butter
- 1/3 cup dark/semi-sweet chocolate chips/melts or squares
- 1 cup brown sugar (packed)
- 2 large eggs
- 2/3 cup plain/all-purpose flour (light spelt flour also works)
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup crushed hazelnuts
- 1 1/2 oz hazelnut wafers (chopped thinly)
- 1/4 cup whole hazelnuts
- 1/3 cup nutella (melted)
- 2 tablespoons (extra) crushed hazelnuts
- 6 Ferrero Rochers (halved)
Instructions
- 1
Preheat oven to 175℃ | 350℉. Lightly grease a 9" cast iron skillet (or pie dish) with butter/oil, wipe over excess and set aside.
- 2
Combine the butter and chocolate in your cast iron pan/skillet, and melt over low heat. Allow to cool slightly and pour the mixture into a heat proof bowl. Add the sugar and whisk until light and creamy. Add the eggs - one at a time - whisking between each egg, until combined.
- 3
Add the flour, cocoa powder and salt, mixing with a wooden spoon until just combined. Fold in the crushed hazelnuts; pour 1/2 the cookie dough into the prepared pan.
- 4
Melt the nutella in the microwave for 30 seconds OR in a heat-proof dish over a pot of boiling water until it reaches a thinner consistency.
- 5
Pour the nutella over the cookie dough in the skillet evenly to 1-inch of the edges. Sprinkle the wafers and whole hazelnuts over the dough. Top with remaining cookie dough, smoothing the layer with the back of a metal spoon.
- 6
Bake in preheated oven for 25-30 minutes (for a gooey cookie). Or for a set cookie, leave it in the oven for 10 minutes longer. Cool for about 10 minutes. Top with (optional) extra rushed hazelnuts and Ferrero Rochers.