How To Make Ferrero Rocher Deep Dish Brownie Cookie
Skip the baking pans for dessert and try making this deep dish brownie instead! It’s got an indulgent addition of chocolate Ferrero Rocher and hazelnuts.
Preheat oven to 175 degrees C or 350 degrees F.
Lightly grease a 9-inch cast iron skillet or pie dish with butter or oil, then set aside.
Combine the butter and chocolate in your cast iron 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.
Add the flour, cocoa powder and salt, then mix with a wooden spoon until just combined. Fold in the crushed hazelnuts.
Pour ½ of the cookie dough into the prepared pan.
Pour the melted 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.
Bake in preheated oven for 25 to 30 minutes.
Cool for about 10 minutes.
Top with extra rushed hazelnuts and Ferrero Rochers, serve, and enjoy!
For a more set cookie, leave it in the oven for 10 minutes longer.
- Calories: 5248.91kcal
- Fat: 395.10g
- Saturated Fat: 181.83g
- Trans Fat: 0.00g
- Monounsaturated Fat: 166.75g
- Polyunsaturated Fat: 27.74g
- Carbohydrates: 403.51g
- Fiber: 78.02g
- Sugar: 182.40g
- Protein: 95.69g
- Cholesterol: 260.69mg
- Sodium: 2431.43mg
- Calcium: 884.27mg
- Potassium: 4701.71mg
- Iron: 42.34mg
- Vitamin A: 1057.27µg
- Vitamin C: 17.07mg
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