BROWNIES:
1. Preheat the oven to 325F (325°F for dark non-stick pans) (180°C). Line a 9×9-inch square baking pan with parchment paper, leaving about 2-inches hanging over the sides and spray with non-stick spray. Set aside.
2. Using a large bowl, add coffee, cooled butter, vanilla and egg and whisk until mixture is smooth. Use your fingertip to check the temperature of the butter to make sure it’s not too hot – it should be warm. If it’s hot to the touch, let it cool for a few minutes before proceeding. This is so the egg doesn’t cook when added.
3. Add brownie mix and fold to combine using a rubber spatula. Do not overmix. Only until well blended, it might be a little lumpy, and that’s okay.
4. Scoop about half of the batter into the prepared pan, place frozen whole Ferrero Rocher chocolates in an even layer on top of the brownie batter. Scoop the rest of the batter directly on top of each Ferrero Rocher to cover completely. No need to spread, gently tap the pan on the counter a few times to better settle your batter. Bake for 35 – 40 minutes or until a toothpick inserted in centre comes out with a few moist crumbs. Allow to cool completely, about 2 hours, on a wire rack. (At this point you can cover and fridge or freeze if you’re advance baking.)
HASELNUT FUDGE:
1. Place a heat-proof bowl over a saucepan of simmering water and add your condensed milk, chocolate chips and Nutella, stirring constantly, until melted and smooth.
2. Fold in whole roasted hazelnuts and spread immediately over cooled brownies. Top with ½ cup of chopped hazelnuts, and press lightly, add the sliced Ferrero Rocher chocolates. Chill in the refrigerator to set, about 2 hours.
3. Once everything is set, gently lift Ferrero Rocher Lazy Girl Brownies out of the pan using the parchment and cut into 12 (or more) even squares. Taste. Eyes roll back moment… yup, totally worth the wait.