Cream cheese brownies with Nutella and Ferrero Rocher baked in a 9 by 9 pan. Fudgy brownie, silky cheesecake, a hidden Nutella slab, and a crunchy hazelnut center in every square. Family friendly and crowd ready.Prep time: 25 minutes Cook time: 40 to 50 minutes Total time: about 1 hour 20 minutes Yield: 9 large squares or 16 smaller
Crowd-pleasing cream cheese brownies
On Sundays when our small group meets, I sometimes bake a 9 by 9 pan of these and watch them disappear. This is my easy method: a fudgy brownie base, a frozen Nutella slab tucked in the middle, a silky cheesecake layer on top, and one Ferrero Rocher pressed into every square. The flavor is chocolatey and creamy with that hazelnut crunch everyone loves. If you are baking for friends or family, these cheesecake brownies deliver bakery-style taste without extra fuss.
If layered bar desserts are your thing, think of this as the next step after a classic brownie and a simple cheesecake. For brownie texture cues and glossy-batter tips, start with Gooey Homemade Brownies so your base turns out perfectly fudgy every time, But, if you want ultra-smooth batter and tidy slices, the mixing and chilling techniques in White Chocolate Macadamia Nut Cheesecake translate directly to these Ferrero Rocher brownies.
Jump to:
- Crowd-pleasing cream cheese brownies
- Why You'll Love These Ferrero Rocher Brownies
- Easy Tips and Troubleshooting Steps
- Ingredients: What You Need for Fudgy, Defined Layers
- Instructions: Quick Overview and Visual Cues
- Variations and Substitutions That Work
- Serving Ideas, Make-Ahead, and Storage for Small Groups
- Recipe FAQs
- Recipe
- Final Thoughts
- Follow Along for More Recipes and Real Life
- If You Loved This, Don't Miss These!
- Comments
Why You'll Love These Ferrero Rocher Brownies
Bakery-level cheesecake brownies with Nutella you can make in a simple 9 by 9 pan. This began as a Christmas treat for our Sunday small group and quickly became an all-year favorite. Ferrero Rocher is the gold-wrapped hazelnut chocolate candy with a whole roasted hazelnut, smooth praline chocolate, a thin crisp wafer shell, and chopped hazelnuts in milk chocolate. The taste is chocolate forward, nutty, and gently sweet with a creamy center and light crunch that pairs naturally with brownies.
What makes these stand out is how that candy elevates every bite. The praline center softens into the brownie for extra richness, the wafer adds delicate texture, and the whole hazelnut keeps a satisfying crunch. Paired with a frozen Nutella slab and a silky cheesecake layer, you get clean, defined strata and true chocolate-hazelnut flavor. The simple 3 by 3 candy grid guarantees one Ferrero Rocher per square, gives a pretty bakery look, and helps these slice and travel well for groups.
Easy Tips and Troubleshooting Steps
Success comes from intentional layering, gentle mixing, and temperature control. Keep the Nutella cold, use a metal pan for even heat, and let the cheesecake set fully in the fridge before you slice.
- Mix batters until just combined.
- Freeze the Nutella slab so layers stay defined.
- Watch visual cues and confirm with an instant-read thermometer.
Tips
A few small habits make the biggest difference. Keep ingredients at the right temperature, measure accurately, and handle the batter with a light hand.
- Weigh flour at 120 g for a reliably fudgy crumb.
- Use room-temperature eggs and brick-style cream cheese for a smooth batter.
- Line the pan with parchment and leave overhang for easy lifting.
- Spread half the brownie batter, add the frozen Nutella, then the rest of the brownie before cheesecake.
- Warm 2 tablespoons of Nutella for an easy top swirl.
- Chill at least 4 hours, preferably overnight, for bakery-clean slices.
- Press candies in a 3 by 3 grid so every square gets one Ferrero Rocher.
Techniques
Follow a simple order, bake to clear cues, and slice the smart way. These steps protect the layers and give that bakery look.
- Layering order: Brownie base, frozen Nutella slab, remaining brownie, cheesecake on top.
- Doneness cues: Edges set and the center has a gentle jiggle. Target about 165°F in the brownie or 150°F in the cheesecake at the center.
- Clean slicing: Lift by the parchment. Warm a knife under hot water, wipe dry, cut straight down, and wipe between cuts.
- Scaling for a crowd: For a 9 by 13 pan, increase ingredients by 1.5x and bake 45 to 60 minutes using the same cues.
Tools
Reliable tools keep the process smooth and repeatable. These are affordable, high quality picks that I use in my kitchen.
- 9 by 9 inch metal baking pan
- Precut parchment sheets with overhang
- Heatproof mixing bowl or small saucepan for melting
- Hand mixer or stand mixer (I'm partial to my Kitchen Aid stand mixer)
- Offset spatula or silicone spreader
- Instant-read thermometer
- Cooling rack
- Chef's knife or bench scraper for clean cuts
Troubleshooting
If something looks off, it is usually one of a few easy fixes. Use these quick checks to save the batch now and bake even better next time.
- Top cracked → Pull earlier while the center still jiggles slightly; chill to help the surface relax.
- Layers blended together → Nutella not fully frozen or brownie batter too warm; freeze longer and cool the base a few minutes before layering.
- Cakey texture → Flour overmeasured or batter overmixed; weigh 120 g flour and fold gently.
- Greasy edges → Oven too cool or glass pan used; bake in a metal pan and verify 350°F with an oven thermometer.
- Gummy center after chilling → Cheesecake underbaked; next time bake to the temperature cues. For this batch, chill longer and slice smaller.
- Messy slices → Bars cut warm; chill at least 4 hours, warm the knife, and wipe between cuts.
Ingredients: What You Need for Fudgy, Defined Layers
Keep it simple and shop your pantry. The full list and amounts live in the recipe card below.
- Baking chocolate for deep cocoa flavor
- Unsalted butter and granulated sugar for a classic fudgy base
- Eggs at room temperature for a smooth batter
- All-purpose flour weighed at 120 g to protect that fudgy crumb
- Brick cream cheese for a thick, silky cheesecake layer
- Heavy cream, vanilla, and fine sea salt for balance
- Nutella, half a tub, frozen into a slab plus a little for swirling
- Ferrero Rocher candies, 9 total, so every square gets a crunchy hazelnut center
Instructions: Quick Overview and Visual Cues
Use this fast summary for confidence at a glance. The recipe card is your step-by-step guide.
- Freeze a Nutella slab in a lined 9 by 9 pan.
- Make brownie batter. Melt chocolate with butter, whisk in sugar, then eggs. Fold in flour and salt. Batter should look glossy and fall in ribbons.
- Make cheesecake batter. Brick cream cheese plus sugar, eggs, a splash of cream, vanilla, and salt until smooth.
- Layer smart. Half the brownie, the frozen Nutella, the remaining brownie, then cheesecake. Press 9 candies in a 3 by 3 grid. Warm 2 tablespoons Nutella and swirl.
- Bake 40 to 50 minutes. Look for set edges and a gentle jiggle in the center. For accuracy, aim for about 150°F in the cheesecake or 165°F in the brownie at the center.
- Cool completely and chill at least 4 hours. Lift with parchment, then slice with a warm, clean knife.
- Serving a crowd. Scale to a 9 by 13 pan at 1.5x and watch the same visual cues.
Variations and Substitutions That Work
Start here if you want to tweak without losing that fudgy crumb and clean layers. These options are tested in a 9 by 9 metal pan and keep texture, flavor, and sliceability intact.
- Gluten free swap: Use a cup for cup baking blend at 120 g. Bake toward the shorter end and check cues.
- 9 by 13 pan for groups: Scale every ingredient 1.5x. Bake 45 to 60 minutes, watching for set edges and a gentle jiggle.
- Salted finish: Sprinkle a light pinch of flaky salt after baking for balance.
- Nutella amount: Keep the frozen slab to about half a tub. More can cause blending of layers.
Creative ideas to try once you love the base recipe:
- Double hazelnut: Add ½ cup toasted chopped hazelnuts on top before baking.
- Ganache ribbon: Swirl half Nutella and half simple chocolate ganache for a darker look.
- Coffee note: Stir 1 teaspoon instant espresso into the brownie batter to deepen chocolate flavor.
- Candy swap: If Ferrero Rocher is unavailable, use another whole hazelnut chocolate candy with a similar size and texture. Check labels for allergens.
Serving Ideas, Make-Ahead, and Storage for Small Groups
Plan for easy sharing and stress-free hosting. These brownies travel well, slice clean after a chill, and hold beautifully on a dessert table.
Serving and pairings
Cut 9 large bakery squares for celebrations or 16 smaller pieces for potlucks. Pair with fresh berries, vanilla ice cream, or hot coffee.
A light dusting of cocoa on the platter looks polished. Add a small nut-allergy note when serving a crowd.
Make-ahead plan
Day before: Bake, cool, then chill the slab overnight for the cleanest cuts.
Day of: Slice cold, then let stand 15 to 20 minutes before serving for the best texture.
Transport: Keep in a lidded pan with parchment between layers. Use a cold pack if traveling more than 30 minutes.
Storage windows
Room temperature: Because of the cheesecake layer, keep out no longer than 2 hours.
Refrigerator: Airtight container up to 5 days. Flavor and texture are best on days 2 to 3.
Freezer: Wrap individual squares tightly, then place in a freezer bag. Freeze up to 2 months. Thaw in the fridge overnight, then bring to room temperature for 20 minutes before serving.
Recipe FAQs
Yes. Use 70 percent chocolate in the brownie base, reduce sugar by 1 to 2 tablespoons, and keep the swirl to 1 tablespoon of Nutella. A small pinch of flaky salt or ½ teaspoon espresso powder deepens chocolate flavor so the brownies taste richer, not sweeter.
Line a 12 cup muffin pan. Add a spoon of brownie batter, a teaspoon of cold Nutella, then cheesecake on top. Use half a Ferrero Rocher per cup or a mini hazelnut truffle. Bake until edges set and centers barely jiggle, about 18 to 22 minutes. Cool 10 minutes in the pan, then chill before peeling off wrappers.
Use another chocolate hazelnut spread for the slab and swirl. If the candies are unavailable, press in chocolate covered hazelnuts or skip the candy and add ½ cup chocolate chunks. For a nut free version, omit the candy and use a simple chocolate ganache swirl. Always check labels when serving a group.
An 8 by 8 pan makes the layers a bit thicker. Start checking earlier and follow the same visual cues. To halve the recipe, use an 8 by 8 for thinner bars or a 9 by 5 loaf pan for thicker ones. Cool and chill fully before slicing for the best texture.
For a half sheet pan, 13 by 18, use 2 times the recipe and arrange about 24 candies in a 4 by 6 grid. The layer is shallower, so begin checking early and pull when edges set and the center jiggles slightly. Chill completely before cutting for bakery style squares.
Keep bars cold because of the cheesecake layer. Chill, cut, and wrap individually, then pack with parchment between layers. If mailing, ship chilled with an ice pack using a 1 to 2 day service. For local gifting, use a lidded pan and include a note to refrigerate.
Recipe
Cream Cheese Brownies with Nutella and Ferrero Rocher
Equipment
- 1 parchment paper
- 1 Nonstick spray
- 1 Medium Saucepan
- 1 Offset spatula
- 1 Cooling Rack
- 1 Chef's knife
Ingredients
Brownie layer:
- 4 oz baking chocolate chopped
- ½ cup unsalted butter
- ½ cup granulated sugar
- 2 large eggs
- 120 g all purpose flour about 1 cup
- ½ teaspoon fine sea salt
Cheesecake layer:
- 16 oz cream cheese brick style, softened
- ½ cup granulated sugar
- 2 large eggs
- 2 oz heavy cream ¼ cup
- ½ tablespoon vanilla extract
- ¼ teaspoon fine sea salt
Nutella layer:
- ½ jar Nutella reserve 2 tablespoons for topping
- Add in:
- 9 Ferrero Rocher candies unwrapped
Instructions
Prep Nutella slab:
- Line a 9 by 9 pan with parchment.
- Warm Nutella just until spreadable.
- Spread half a jar into an even layer.
- Freeze until solid, then lift out and keep frozen.
Preheat:
- Heat oven to 350°F and position a rack in the center.
- Line or lightly spray a clean 9 by 9 metal baking pan.
Brownie batter:
- Melt 4 oz baking chocolate with ½ cup butter until smooth.
- Whisk in ½ cup sugar.
- Whisk in 2 large eggs, one at a time, until glossy.
- Fold in 120 g all purpose flour and ½ teaspoon fine sea salt just until combined.
Cheesecake batter:
- Beat 16 oz brick cream cheese until smooth.
- Mix in ½ cup sugar.
- Beat in 2 large eggs, one at a time.
- Beat in 2 oz heavy cream, ½ tablespoon vanilla, and ¼ teaspoon fine sea salt until silky.
Assemble:
- Spread half the brownie batter in the prepared pan.
- Place the frozen Nutella slab on top.
- Spread the remaining brownie batter over the Nutella.
- Pour cheesecake batter over and smooth.
- Press 9 Ferrero Rocher candies into the cheesecake in a 3 by 3 grid.
- Warm 2 tablespoons Nutella and drizzle on top, then gently swirl.
Bake:
- Bake 40 to 50 minutes until edges are set and the center has a gentle jiggle.
- For accuracy, check about 165°F in the brownie or 150°F in the cheesecake at the center.
Cool and slice:
- Cool to room temperature, then chill at least 4 hours or overnight.
- Lift out by the parchment and slice with a warm, clean knife into 9 or 16 squares.
Notes
- Chill at least 4 hours for clean slices
- Weigh flour at 120 g to keep the crumb fudgy
- Freeze the Nutella slab until firm, about 20 to 30 minutes
- Doneness cues: edges set, center gently jiggly; about 165°F brownie or 150°F cheesecake at the center
- Use a metal pan; glass may need 5 to 10 extra minutes
- Make ahead: bake the day before and chill overnight
- Slice with a warm knife; wipe between cuts
- Scale to a 9 by 13 pan with 1.5x ingredients; bake 45 to 60 minutes using the same cues
- Storage: refrigerate up to 5 days; freeze wrapped squares up to 2 months
- Nut free option: skip the candies and use a simple chocolate ganache swirl; always check labels
Nutrition
Final Thoughts
For small groups and family nights, serve these Ferrero Rocher brownies slightly chilled so the cheesecake is silky and the hazelnut center stays crisp. Pair with fresh berries, vanilla ice cream, or hot coffee.
If this recipe helped you, would you leave a star rating and a kind comment below, share the link with a friend who loves chocolate, and save it to Pinterest so you can find it fast next time? Your feedback helps another home baker make dessert with confidence.
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About Kendra Boettner
Hi, I'm Kendra, wife, mom of three, and the baker behind The Baker's Table. After 20+ years baking at home, including time working in professional kitchens, these are some of my favorite recipes I've learned along the way.
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