Kinder Bueno Brownies!

Thick, Fudgey & Gooey Chocolate Kinder Bueno Brownies with Kinder Bueno and Kinder Chocolate Chunks!

Oh my YESSSSS these are the dream. I don’t usually big up my recipes myself that much because I’m always worried how they are going to be received by everyone, but these are IDEAL. Honestly I am just in shock with how much I adore these, and how well they worked. I had the Kinder Fear of when I cut into the brownies, it would all smush and break up, but LOOK HOW WELL THEY WORKED. Never had I been so satisfied!

I decided that this time I would swap up the recipe ever so slightly in comparison to my other brownies such as my Triple Chocolate Brownies and Terry’s Chocolate Orange Brownies. Not too much, but enough to try something different. For example, I straight up used a completely different sugar! The Caster Sugar works completely fine, but I thought I would try and make the Brownies a slightly fudgier flavour by using the Light Brown Sugar and it was the dreeeeam.

Honestly, I underestimated the difference the sugar would make in the brownies. I use Light Brown Sugar in nearly all my chocolate cupcake recipes, such as my Kinder Bueno Cupcakes, but for some reason I just didn’t use it in my brownies. But holy moly its the dream. It whisks up to a thick golden colour when whisked with the eggs, and almost seems thicker than what happens with the Caster Sugar, and thats exactly what you want. The thicker the Egg/Sugar mousse the better.

I then also used a touch more plain flour, and a bit more cocoa powder to make it even thicker and fudgier and oh myyyyyyyy it was! I baked perfectly within the 25 minutes, and it then cut perfectly. I was literally astounded by how well it cut. In every slice you can see chunks of the Kinder Chocolate, and chunks of the Kinder Bueno and it just looks like Kinder Heaven in my opinion.

I do often get comments on how I cut my traybakes, and I actually use a Large 26cm Chefs Knife so its long enough for the entire 9″ width of the tray, and its sharp. I do always believe that a sharp knife is easier and better to use, and its technically safer. Also, it really desperately helps when cutting through solidified chocolate such as the chunks in these brownies!

Honestly I think these are my most favourite brownies I have made so far. As I am writing this I’m munching on another batch because every time I make these they go down so unbelievably well. Every single bite has a chocolate of kinder goodness, and I just love it. You guys have always gone crazy for my Kinder Bueno Recipes (such as my No-Bake Kinder Bueno Cheesecake and Kinder Bueno Cupcakes) so I know you will all love these as much as I do! Enjoy! X

5 from 3 votes
Kinder Bueno Brownies!
Prep Time
10 mins
Cook Time
25 mins
Cooling Time
1 hr
Total Time
35 mins
 

Thick, Fudgey & Gooey Chocolate Brownies with Kinder Bueno and Kinder Chocolate Chunks!

Course: Dessert
Cuisine: Brownies
Servings: 16 Brownies
Calories: 302 kcal
Author: Jane's Patisserie
Ingredients
  • 200 g Dark Chocolate
  • 200 g Unsalted Butter
  • 3 Large Eggs
  • 275 g Light Brown Sugar
  • 100 g Plain Flour
  • 50 g Cocoa Powder
  • 250 g Kinder Chocolate (broken into pieces)
  • 250 g Kinder Bueno (broken into pieces)
Instructions
  1. Preheat your oven to 180C/160C Fan and line a 9″ Square baking tray with parchment paper.

  2. Melt together the Butter, and Dark Chocolate in a heatproof bowl over a pan of boiling water, on the microwave for 1-2 minutes until melted. Leave to the side to cool to room temperature!

  3. Using an electric whisk/stand mixer, whisk together the Eggs & Light Brown Sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar! 

  4. You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!

  5. When whisked, pour the cooled chocolate mix over eggs and fold together carefully. It might take some time, but be patient – you don’t want to knock out the air you made up on the previous step!

  6. Once completely combined, sift the cocoa powder and plain flour on top of the chocolate mix and then fold together again – still be careful to not knock out the air!

  7. Once combined well, fold through the Kinder Chocolate pieces, and the Kinder Bueno pieces and pour into the prepared tin – bake in the oven for 25-30 minutes! Once baked, leave to cool in the tin completely, and cut into your squares!

Recipe Notes
  • These brownies will last for up to one week in a container, but will probably be eaten before this!
  • You can easily use another sugar in the mix, such as Caster Sugar, but I thought I'd try Light Brown Sugar this time and it was delicious! 
  • If your brownies are taking ages to cook, your mixture was probably too thin in the beginning. Cover with foil and bake for longer. 
  • If they still don't seem set after cooling, store them in the fridge and then cut so they're firmer. 
  • I used THIS KINDER CHOCOLATE for the filling, and THESE KINDER BUENO BARS
Nutrition Facts
Kinder Bueno Brownies!
Amount Per Serving
Calories 302 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 13g 65%
Cholesterol 62mg 21%
Sodium 25mg 1%
Potassium 227mg 6%
Total Carbohydrates 38g 13%
Dietary Fiber 3g 12%
Sugars 27g
Protein 4g 8%
Vitamin A 7.4%
Calcium 4%
Iron 16.3%
* Percent Daily Values are based on a 2000 calorie diet.

ENJOY!

Find my other Brownie & Kinder Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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20 comments

  1. You have some amazing recipes on here – I cannot wait to give these a try!! Thank you so much for sharing your ways with us all.

    Can these be made using milk choc instead of dark?

  2. Hi, I attempted this recipe today. The inside would literally not cook, the outside started to burn so I had to remove from the oven. The inside was still like a mixture ?

    1. You haven’t mixed it correctly, or your oven temp is wrong. You really have to mix the egg/sugar up to a really thick mousse, and really gently fold the rest of the ingredients in because if you overmix it, it will take a really long time to bake/stay gooey.

  3. Hi Jane can any of your brownie recipes be baked in a 8 or 10inch round tin please? Or is it just a case of trial and error? I love your recipes. Made the Oreo cheesecake for our halloween party this year.. everyone loved it x

  4. Hi Jane!

    Just made these delicious brownies! However, I’ve just started to cut them and the inside is still a tad gooey 😖 I left them in the oven for the allocated time, and the skewer came out clean after 35 minutes (I poked a few holes not just the centre to be certain) I was meant to be taking them to work tomorrow as a leaving gift but I don’t want to give anyone under- baked brownies!

    Thanks in advance,

    Love your work, think this site is amazing and I’m having a lot of fun trying your recipes, my waistline however is suffering just a tad 🙈😂

    Ruth x

    1. Sometimes they can naturally be gooey, and a baking time isn’t a live-by-rule, its just a guide. Best thing to do is to shove them into the fridge and they’ll firm a bit to cut them. No-one will be ill from the brownies, as they are cooked enough! x

  5. Wow! These look so yummy. I cant wait to give them a try.

    Can I please ask, do you put the Bueno pieces on the top before baking the brownie as I am always concerned that they will burn in the oven!

    1. For these I just whacked it all together and a few were on top whilst baking. You can see they juuuuust started to catch after the 25 minutes in the oven. If you’re concerned, you can plop them on further along in the baking, or just make sure there aren’t too many on top! X

  6. Hey
    Love your recipes
    Just wanted to ask how do you cut your brownies so precisely? Mine never come out that square/straight edges type x

    1. Thank you!! With brownies it can often be easier to chill brownies before cutting if they’re not so firm, but to be honest its down to the knife. I use a large 26cm sharp knife, thats the length of the traybake if that makes sense so its nice and easy! X

  7. Made these today.. the taste was amazing. I followed the recipe and baked for 30 mins took left on the side to cool but the inside was still very runny, I savoured the outside of the tin after going in the fridge but the inside of the till was too wet.. I was scared to over bake as it was my first time with brownies. Covering them with foil how long extra do you think they could need next time please? Keep producing these amazing recipes there fantastic I love seeing what’s coming next 😁.

    1. Chances are it needed more whipping in the beginning so the mousse part was thicker, and then try and be as gentle as possible when adding the rest of the ingredients. If the mixture is thinner, it can often cause them to need more baking! I usually keep a rule of extra five minutes and check! X

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