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Thick, fudgey & gooey chocolate Kinder Bueno brownies with Kinder Bueno and Kinder chocolate chunks!

Kinder Bueno brownies!

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!

Sugar swap

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.

Flour and cocoa powder

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!

More Kinder goodness 

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


Kinder Bueno Brownies!

Thick, fudgey & gooey chocolate Kinder Bueno brownies with Kinder Bueno and Kinder chocolate chunks!
Print Pin Rate
Category: Dessert
Type: Brownies
Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 1 hour
Total Time: 35 minutes
Servings: 16 Brownies
Author: Jane's Patisserie


  • 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)


  • Preheat your oven to 180C/160C Fan and line a 9″ square baking tray with parchment paper.
  • 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!
  • 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! 
  • 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!
  • 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!
  • 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!
  • 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!


  • 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 love using this tin!

Find my other 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.



  1. Co-Co on April 30, 2024 at 7:04 pm

    Hiya how would I adapt this recipe for a 13×9 tin if I wanted to make a larger batch

  2. Samantha on January 24, 2023 at 10:33 am

    5 stars
    Absolutely love these brownies! I’ve made 4 times now and each time they are perfect. I used 250g kinder chocolate and 250g Reece’s chocolate and they are soooo tasty.

  3. Abby C. on October 27, 2022 at 9:48 pm

    5 stars
    I’d like to start off by saying that these brownies are probably the most decadent brownies I’ve ever tried! Pure decadence. I made these for my sister-in-law’s 15th birthday since she’s a chocolate fan & a Kinder chocolate lover. Unfortunately, she did not really care for them and she let me know that she doesn’t like dark chocolate. It might have been too rich for her young & unrefined palate. She instead was eating grocery store birthday cake which probably goes to show that she prefers artificial sweets over treat with high quality ingredients : ) Other than her critique, every one else truly enjoyed them! Definitely make these for those that love ALL versions of chocolate! 5-star rating from me!

  4. Cheree on September 26, 2022 at 7:26 am

    Hi there. We only seem to have Kinder Bueno here in NZ. Is there another chocolate you would recommend in place of the Kinder chocolate? thanks so much.

    • Rach on December 15, 2022 at 3:06 am

      5 stars
      I think literally any other chocolate you desire. I made this same recipe with the same gramage of Maltese’s and double stuffed Oreos and they still turned out to be delicious!!

  5. Lyndsey on September 11, 2022 at 11:25 am

    Hi, I was just wondering if you had to freeze the kinder chocolate and Buenos before please.
    Thanks x

    • Jane's Patisserie on October 6, 2022 at 3:14 pm

      Hiya! No – just normal will be fine! Hope this helps! x

  6. Charlie on April 6, 2022 at 7:43 pm

    Can you use milk chocolate? If not can you taste the dark chocolate or are they like any other brownie 🙂

    • Jane's Patisserie on April 12, 2022 at 8:49 am

      Hiya! You need to use chocolate with at least 70% cocoa for the best bake! You can’t taste the fact its dark chocolate – I promise! x

  7. Mandy on November 24, 2021 at 8:33 am

    Hi Jane, how do you get the kinder choc to show on the top of the brownies please? I would have thought they would melt and disappear if you studded the top of the mixture with the chopped pieces?

    • Jane's Patisserie on November 30, 2021 at 10:48 am

      Hiya! To avoid this – you can put them on last towards the end of baking! Hope this helps! x

  8. Nicola Kempley on August 25, 2021 at 11:02 pm

    I’ve made these so many times, they’re absolutely beautiful. Thank you Jane for the recipe. 😊

  9. Fran on July 29, 2021 at 11:29 am

    Hiya Jane!

    Absolutely LOVE this recipe. I’m baking it in a 20x20cm tin & I was wonder how long I should cook them for??

    Thanks so much for sharing with us!

    • Laura on October 24, 2021 at 8:40 am

      Can you freeze these? If so how long would they take to defrost? I was thinking of making a batch for a wedding dessert table but don’t want to be baking the day before my wedding. X

  10. rachel on July 6, 2021 at 12:12 pm

    5 stars
    Can’t wait to get your book!
    I was wondering If i don’t want to use as much Kinder stuff when I remove the Kinder Bueno what’s the minimum amount of Kinder chocolate I can use? Or am I better just using like 150g Kinder Chocolate and 150g Milk chocolate chunks?

    • Jane's Patisserie on July 8, 2021 at 6:47 pm

      150g of each sounds good!! And yay!! x

    • Zohra Sheikh on July 8, 2021 at 11:16 pm

      Hi Jane! I loved your slutty brownies recipe and wanted to try these Kinder brownies and they taste amazing! Only thing is, I used half white chocolate and half of the kinder chocolate. When I bit into it, it tasted slightly bitter. A bit like burnt chocolate? Do you know what that could be?

  11. Carla on June 26, 2021 at 5:43 pm

    Hi Jane, Iv been using a few of your brownie recipes over the last year, the chocolate orange one was a huge hit at Christmas with family, and my children’s school teachers and nursery staff. I was just wondering do yours freeze well, I’m planning on making some as teacher leavers presents and my kids breakup a week apart so save making extra would they work ok freezing for a few days, then defrost at room temperature. Thank you.

  12. Honor on June 3, 2021 at 11:05 pm

    Whenever you say dark chocolate in your recipes, do you mean plain or what you’d find in the sweet aisle? Thanks!

    • Jane's Patisserie on June 4, 2021 at 9:33 am

      Hey, yes 70% or higher cocoa powder xx

  13. Wendy Blower on May 25, 2021 at 6:11 pm

    5 stars
    This is THE BEST brownie recipe I have ever used. Has definitely made its way into my recipe collection.

  14. Sofia on May 20, 2021 at 11:18 am

    Hi Jane! Can I make these gluten free? Thanks

    • Jane's Patisserie on May 20, 2021 at 1:23 pm

      Kinder Bueno aren’t gluten free so you wouldn’t realistically be able to, but the base brownie mix can be made with gluten free flour x

    • Sofia on May 20, 2021 at 3:56 pm

      Do I replace to a 1:1 ratio? And do I need xanthan gum?

    • Jane's Patisserie on May 21, 2021 at 9:39 am

      For just the flour, I would just straight swap x

  15. Sophie Sadler on May 3, 2021 at 1:32 pm

    5 stars
    Hi Jane. Any idea on calories for the recipe please x

  16. Amy on April 17, 2021 at 12:55 am

    Hi Jane,

    Here you state that light brown sugar is the way to go, does this stand for all your other brownie/blonde recipes too and if so do I sub for the same grams.

    Many thanks



    • Jane's Patisserie on April 17, 2021 at 11:28 am

      It depends on the flavour or the brownie or blondie but it works well for both!

  17. Aliyah on April 5, 2021 at 9:15 pm

    5 stars
    I made these today and they went down an absolute treat! I’ll defo use this recipe again!

  18. Rachel on March 30, 2021 at 11:37 am

    Hey I was wondering want kind of chocolate you use for your baking? I normally buy bournville but was wondering if cooking chocolate is better?

    • Jane's Patisserie on April 3, 2021 at 10:26 pm

      Dark chocolate should be 70% or darker – and bournville isn’t that dark at all! x

  19. Kelsey on March 21, 2021 at 12:55 pm

    Hey Jane, was wondering how much kinder chocolate you would use if i took the Bueno out, please?
    Thank you!!

  20. Sophie on March 15, 2021 at 8:49 pm

    All of your recipes work so well for me. First time I made this it was really good. Now when I try it I add aboit 200-250 kinder chocolate but don’t add kinder buenos. It seems to be pretty soggy, is this because I need to add more chocolate? As I’m removing the Kinder Bueno?

    • Jane's Patisserie on March 23, 2021 at 3:21 pm

      I’m confused sorry – have you baked it but its been soggy?

  21. Ashley on March 11, 2021 at 6:44 pm

    5 stars
    Hi Jane,
    Just wondering how many calories in each brownie slice X

  22. Ranj on March 6, 2021 at 5:51 pm

    5 stars
    Hi Jane
    I’ve noticed that you always use unsalted butter for brownies? Can you use salted butter/stork? If so, is there a difference in taste/texture?
    Manny thanks for posting awesome recipes! X

    • Jane's Patisserie on March 6, 2021 at 6:57 pm

      No I use stork, but I write unsalted butter as that is global! x

  23. Amy on March 6, 2021 at 9:38 am

    Hi Jane! Just wondering could you add some white chocolate hazelnut spread inside this mixture as well as maybe adding some to the top? Also please can you start doing YouTube videos again I love seeing what these bakes should actually look like 😂!! Xx

    • Jane's Patisserie on March 6, 2021 at 7:04 pm

      Yes you can swirl the spread in like I do on my biscoff brownies!

  24. Laura on February 28, 2021 at 9:06 am

    Can I use Demerara sugar? And would it not work as well with milk chocolate?

    • Jane's Patisserie on February 28, 2021 at 11:27 am

      Typically I would say no as the sugar crystals are larger and can leave a grainy texture – and no you need dark chocolate for the base brownie x

  25. Laura on February 26, 2021 at 10:28 pm

    Can I use demerara sugar? X

    • Jane's Patisserie on February 28, 2021 at 11:37 am

      I would stick to light brown soft, a caster sugar or dark brown soft as Demerara has larger sugar crystals and can be grainy x

  26. Katrina Budesha on February 25, 2021 at 11:44 am

    Hey Jane LOVE these can you change the plain flour with gluten free plain flour? 🙂 or would it not work x

    • Jane's Patisserie on February 25, 2021 at 1:29 pm

      They would work fine! Although bueno is not gluten free x

  27. Kim on February 23, 2021 at 8:41 pm

    Hi jayne

    Loving your recipes…how long would you bake a brownie in a 9 x 13″ for? TIA

    • Jane's Patisserie on February 24, 2021 at 10:51 am

      Hello! You’d have to use 1.5x the recipe, and I have never made them this size though so I am unsure. Sorry! Jane x

  28. Jazmin Walker on February 12, 2021 at 9:17 am

    5 stars
    Lovely recipe. Love making these.
    How come in your recipe you say 3 eggs but in the video You use 4 eggs

  29. Rachel on February 11, 2021 at 7:38 pm

    4 stars
    Hello Jane!!
    Made these brownies last week and I found that that batter was very, very thick and when baking, they took a long time and was very wet/raw looking underneath the cooked top. Also found that the brownies were seeping out oil (I’m guessing the butter?). In the end I cooked for ages so they would set a bit more and they did turn out nice but just feel like they weren’t the best the could be. Just wondering if you have any advice for this or if this is normal?
    Thanks! x

    • Jane's Patisserie on February 13, 2021 at 8:04 am

      What exact chocolate did you use for the base brownie mix? And what exact butter did you use? x

    • Rachel on February 13, 2021 at 9:38 am

      5 stars
      Hello, I used Dr Oekter dark choc (72%) and Tesco’s unsalted butter. Thanks for getting back x

    • Jane's Patisserie on February 16, 2021 at 8:36 pm

      How very strange!! It may have got too hot maybe when melting and split – but its so hard to say as I have never seen it happen like that! x

    • Linzi on July 11, 2021 at 10:49 am

      Should I freeze the Buenos before adding to the mix?

    • Jane's Patisserie on July 12, 2021 at 1:54 pm

      I do not x

  30. Ciara on February 2, 2021 at 9:56 pm

    Hi can you use happy hippo kinder or even the white bars instead of the brown Bruno bars?

    • Jane's Patisserie on February 4, 2021 at 6:38 pm

      Yes for sure! Just like the regular Bueno, the wafer and such of the hippo/white bueno will still soften so beware if you don’t like that! x

  31. Wilmer on February 1, 2021 at 8:00 pm

    5 stars
    Hi Jane, would you recommend freezing the kinder bar and kinder bueno as you do with your Mars recipe? X

  32. Jade on January 24, 2021 at 11:32 am

    4 stars
    I haven’t tasted it yet but it smells divine!! Around 20 mins though it started to go like a cakey texture 🙁 what did I do wrong?

    • Jane's Patisserie on January 24, 2021 at 8:05 pm

      Did you definitely use the correct size tin? and 100% the correct temp? as cakey means over baked x

  33. Ciara on December 8, 2020 at 2:28 pm

    5 stars
    My favourite brownie recipe ever, have to restrain myself from making it every week! Seems like a lot of chocolate pieces when you’re mixing it but it turns out perfect. I make the mix the day before, refigerate overnight in the tin then bake. I usually bake for 30 mins for perfect fudgy brownies

  34. Jessica O’Sullivan on December 8, 2020 at 11:15 am

    2 stars
    I can’t believe I’m saying this – but these contain way too much chocolate and I didn’t even use the whole amount stated in the recipe. They made me feel sick!

    • Jane's Patisserie on December 8, 2020 at 11:23 am

      Oh that’s a shame.. I always put as much as possible because I love it and hate it when something is themed and has barely anything in! Definitely each to their own though – you can easily reduce it if its what you prefer.

  35. Sophie on December 8, 2020 at 8:36 am

    5 stars
    Tried these in lockdown 1.0 and absolutely loved them – as did my family and friends who request them all the time. Now they’re my go to brownie recipe. Super easy to follow and using dark chocolate is a great hack.

  36. Luke on November 11, 2020 at 8:51 pm

    3 stars
    Hi Jane,
    Made these tonight, I’ve found the wafer in the Kinder Bueno to have gone almost stale tasting, like a little bit of cardboard, why would this have occurred? Love all of your recipes by the way!

    • Jane's Patisserie on November 12, 2020 at 8:35 am

      Unfortunately the wafer is never going to stay perfect once it’s been baked – it’s inevitable unfortunately but it doesn’t bother me in the slightest.

  37. Becca on November 5, 2020 at 7:55 pm

    Hi Jane.

    Attempting to make these as we speak!
    I don’t have any dark chocolate but I do have milk chocolate? Could I use this and maybe add something else? (Extra cocoa powder) or whatever if so how much?

    • Jane's Patisserie on November 6, 2020 at 3:12 pm

      Honestly I really do recommend dark chocolate above anything else. You can try milk chocolate, but I would use more (about 300-400g) because of the difference. x

  38. DL on November 5, 2020 at 11:18 am

    Hi Jane, thanks for your reply! Just another quick question – before folding in the kinder pieces – I was thinking of splitting this mixture into two batches in two different bowls and putting Terry’s chocolate orange pieces in one half of this mixture to make chocolate orange brownies, and then the other half kinder. Would this work ok?

  39. DL on November 3, 2020 at 9:19 am

    Hi Jane, just wondering if I could use half brown sugar half caster sugar for the 275 grams as I don’t have enough brown sugar? Or should I just use all caster sugar? Also, If I use all caster sugar will this make the brownies taste different? Also any tips on how not to burn the kinder bueno pieces lol. thanks so much love your recipes!

    • Jane's Patisserie on November 3, 2020 at 2:27 pm

      Yes half and half is fine – caster sugar has a less caramel taste but it won’t ruin them at all! And if they are burning leave them off to the last 5 minutes x

  40. Sophie on November 2, 2020 at 7:16 am

    5 stars
    Made these yesterday. Have made before but this time I just used all kinder bars in place of bueno (so 500g). Left in the fridge over night and cut this morning and they are delicious! But then all of your recipes are…

  41. Sabeeha on October 29, 2020 at 9:40 am

    5 stars

    I am going to bake the brownies today, soo excited. Can I use less kinder bueno chocolate 250g appears to be a lot.

    • Jane's Patisserie on October 29, 2020 at 9:46 am

      Yes you can – I just like lots of chocolate. x

  42. Anna Pownall on October 25, 2020 at 8:50 am

    Hi Jane haven’t made these yet but I was wondering if I left out the kinder chocolate and added white choc hazelnut spread in, how would I alter the ingredients. Customer wants more brownie in them!

    Thanks x

    P.S love your recipes x

    • Jane's Patisserie on October 27, 2020 at 4:35 pm

      I would follow the idea of my Biscoff brownies! x

  43. Mehreen on October 22, 2020 at 10:42 pm

    would it be ok to use 2 large eggs and 1 medium egg??

    • Jane's Patisserie on October 24, 2020 at 1:00 pm

      That should be okay!

    • Mehreen on October 28, 2020 at 10:36 pm

      I tried these couple of weeks ago as my inlaws were coming down. doubled the recipe n baked in a big lasagne tray n came out perfectly fine… everyone enjoyed.
      though, couple of days ago I made them again in a small lasagne tray using 2 large eggs and 1 medium… but the mixture just wouldn’t bake so had to leave it in the oven for longer which made them a bit hard… do u know why could that have happened?? pls help x

    • Jane's Patisserie on October 29, 2020 at 9:49 am

      That could be anything such as the mixing process (with the slightly less amount of egg), or not folding carefully etc – however they do continue to bake whilst cooling so they sound over baked in the end. Did you also use the correct size tin for this size? x

  44. Sara on October 13, 2020 at 10:15 pm


    If we want to add the white chocolate hazelnut spread into the mix how would we go about that? Is there anything we would need to take out? 🙂 Love your bakes!

    • Jane's Patisserie on October 14, 2020 at 4:50 pm

      I would add less bueno/chocolate so that there is room for it, but otherwise it would work the same as my biscoff brownies! xx

  45. Laura on October 13, 2020 at 4:44 pm

    Hi would I be able to use white kinder buenos instead or not please? X

  46. Ellie on October 7, 2020 at 4:16 pm

    5 stars
    Hey! Just wondering if I can put this in a 10inch circle tin? Thank you 🙂

  47. Nafisa on October 2, 2020 at 6:56 pm

    5 stars
    Hiya Jane. I really love your brownies recipes, would the cooking time be the same if I put it in rectangle tray please

    • Jane's Patisserie on October 2, 2020 at 7:00 pm

      Thank you! It depends on the size of the tray as some need more or less mix – what size would it be?

  48. Amanda on August 25, 2020 at 7:07 pm

    5 stars
    I’ve made so many incredible brownies from your website and these were definitely some of my absolute favourites! They just came out so gooey and perfect! X

    • Jane's Patisserie on August 25, 2020 at 9:07 pm

      Ahh yay! So glad you liked them!

    • Amanda Bonass on May 20, 2022 at 8:32 pm

      5 stars
      Hi Jane I was wondeting can I freeze in kinder brownies once baked

    • Jane's Patisserie on May 23, 2022 at 10:10 am

      Yes absolutely – for up to 3 months! x

  49. riya on August 25, 2020 at 11:32 am

    Hi Jane,

    Do you know if you can make this recipe eggless?



    • Jane's Patisserie on August 25, 2020 at 1:05 pm

      It’s worth a go – there’s a few methods out there such as flaxseed, banana, etc!!

  50. Begum on August 24, 2020 at 10:38 am

    Hello Jane
    Can I freeze these brownies?

    • Jane's Patisserie on August 24, 2020 at 9:22 pm

      Yes you can! X

    • Jess on October 29, 2020 at 4:21 am

      Hi, I’ve got the buenos but I haven’t got enough kinder chocolate, can I add some chopped milk/white chocolate in instead?

    • Jane's Patisserie on October 29, 2020 at 9:47 am


  51. Olivia on July 26, 2020 at 11:00 am

    5 stars
    Hi Jane, these taste amazing, will they still taste as good if I use self raising flour to get more rise on them? or is there another ingredient I can use to chunky them up a bit so they rise higher? thank you x

    • Jane's Patisserie on July 26, 2020 at 5:51 pm

      You can use self raising as it’s only a small amount – but generally I avoid that in brownies as typically people don’t want a lighter texture x

  52. Charley on July 9, 2020 at 11:41 pm

    5 stars
    Hi Jane, I was thinking of making this recipe but without the kinder Bueno – as I’ve noticed you do not have a plain brownie recipe, if I remove the kinder bueno would it be best to bake in a 8×8 pan as there will be less mixture? Thanks!

    • Jane's Patisserie on July 10, 2020 at 3:11 pm

      I have a chocolate chip one which I would consider plain I guess, but no I haven’t posted one without anything in it as the base brownie is it! I would probably still bake into an 9×9″ but an 8×8″ should be okay without anything inside!

  53. Chanelle Cooper on July 2, 2020 at 8:00 am

    5 stars
    Can I use 4 medium eggs instead of 3 large ones?

  54. Aimee on July 1, 2020 at 6:45 am

    Hi Jane,

    When you say dark chocolate, is this unsweetened or bittersweet?


  55. Katrina on June 30, 2020 at 4:23 pm

    Hiya Jane,

    Sorry on my question I meant what tray size do you use if you want a smaller quantity say I only want half the recipe or only a quarter of the recipe, what tray sizes?

    • Jane's Patisserie on June 30, 2020 at 7:17 pm

      Hey! Ah okay – half is about a 7″ square! I would say a quarter is too little for the recipe to work x

    • Carol on November 14, 2021 at 3:41 pm

      Does it matter if the pan is Tin or Glass?

  56. Katrina on June 29, 2020 at 9:29 pm

    Hiya jane
    Sorry I meant how do you make it smaller the recipe like say what tray do I use if I only want half of the recipe or if I only want 1/4 of the recipe what smaller trays would I use 🙂

  57. Katrina on June 29, 2020 at 1:41 pm

    Hey jane this recipe is SO DELICIOUS just wondering are you able to times it by 1/3 or 1/2 and if so for these what tray size would you use?

    • Jane's Patisserie on June 29, 2020 at 7:28 pm

      A 9×13″ rectangular tin is 1.4x the recipe – so should work for 1/3 more, or 1/2 more – but the baking time increases! x

  58. Georgina on June 27, 2020 at 7:40 am

    5 stars
    This recipe is so easy to follow as the instructions are super clear. Makes perfect gooey brownies. Went down a treat with my family… xx

  59. Lauren on June 24, 2020 at 10:24 am

    5 stars
    I made these for the first time last week and OMG they were AMAZING!!!!

    Thank you for sharing the recipe.

    If I wanted to make kinder bueno blondies would I follow the same recipe but with white chocolate?

    • Jane's Patisserie on June 24, 2020 at 11:16 am

      Hey! Ahh yayyy!! And unfortunately it doesn’t quite work like that with brownies/blondies – it’s better to follow one of my blondie recipes and switch that to bueno themed! (I am posting a bueno blondie soon-ish though!)xx

  60. Izzy on June 22, 2020 at 2:25 pm

    Hi jane. Cant wait to try this recipe but I dont have any square tins. Can I use a 32x19cm foil baking tray instead? And how would that affect the baking time?thank you for your help xx

    • Jane's Patisserie on June 22, 2020 at 9:18 pm

      That tray is slightly bigger in volume so the brownies may be slightly thinner – and the baking time could reduce slightly!

  61. laura on June 22, 2020 at 7:40 am

    5 stars
    Hey Jane, is there anyway I could make these as a Blondie rather than a blondie?
    If so what would I need to do 😁

  62. Mel on June 18, 2020 at 2:35 pm

    Hi Jane, I’m going to bake these for my son’s birthday just wondered if you’ve ever added Kinder Hippos to the top? Would they be ok in the oven?

    • Jane's Patisserie on June 18, 2020 at 7:17 pm

      Hey! Ahh yay! I would add the hippos on towards the end as they’d probably burn quite quickly!

  63. Scarlett on June 17, 2020 at 1:06 pm

    Hi, can you swap the kinder bueno for Reece’s pieces? Thanks 🙂

  64. Jessica on June 7, 2020 at 7:12 pm

    5 stars
    Hi Jane,

    These are absolutely fabulous. I took them out out of the oven after 30 mins and they were just perfectly gooey inside, just as I like them. As soon as my boyfriend took a bite he just looked at me and said ‘oh yeah’ so I knew I did well.

    Thanks for a fab recipe, love them. So luscious and rich!

    • Jane's Patisserie on June 7, 2020 at 7:15 pm

      Hahaha amazing!! So glad you both love them!! xx

  65. Katrina Budesha on June 6, 2020 at 10:10 pm

    Can you halve the recipe and use a 6×6 inch tin?

    • Jane's Patisserie on June 7, 2020 at 10:06 am

      Half is about a 7×7″ tin – so you can, but it will be deeper in the 6×6!

  66. Emma on May 27, 2020 at 2:46 pm

    5 stars
    hi Jane

    Can I use half dark chocolate half milk chocolate instead of the 200grams of dark chocolate?

    • Jane's Patisserie on May 27, 2020 at 6:22 pm

      Hey! No I don’t recommend that – it needs to be the dark chocolate for the best bake! x

  67. Chloe on May 26, 2020 at 11:14 pm

    Hi Jane, can this recipe be used with other fillings, or is one of your other brownie recipes best for using different fillings each time?

    • Jane's Patisserie on May 27, 2020 at 6:38 pm

      Yes it definitely can! I would recommend sticking to the same sort of quantities or less, and if it’s a softer stuffed filling, to freeze them first (like with my Mars Bar Brownies!)

  68. Kate on May 25, 2020 at 10:25 am

    5 stars
    This recipe is amazing! The only thing I have struggled with is it took alot longer to cook than it should have, I have done many of your other recipes and they have all been spot on with timing, I also noticed the same with another brownie recipe recently. I made sure the mixture was plenty thick and the egg/ sugar mix was beaten for a good while, so that was double and thick too… please help?! P.s Should I just bin my oven? 🤣

    • Jane's Patisserie on May 25, 2020 at 7:05 pm

      Hey! So brownies are classically annoying, along with blondies! The timing increase can come in from using the wrong chocolate for the brownie base (such as switching to milk instead of dark) or not folding carefully enough etc! Also, it can just be the oven! When you think they’re done, you can take them out, leave them too cool, and then ‘set’ them in the fridge for a couple hours and they’ll be fine!! x

    • Chloe on June 21, 2020 at 11:00 am

      5 stars
      Amazing recipe!! These turned out absolutely perfect. Thank you so much! x

  69. Lola on May 25, 2020 at 1:05 am

    Having a BBQ tomorrow
    Thank you so much for putting the nutritional value. Even though its a treat i still like to track what i eat cxx

  70. Hannah on May 22, 2020 at 7:03 pm

    5 stars
    Made these today and they are ridiculously good. I’ve used a similar brownie recipe before but the kinder chunks mixed in just made it INCREDIBLE! Thank you Jane 👍🏻

  71. Sumaiyah on May 20, 2020 at 6:16 pm

    Hi Jane. I’m using your recipe for my eid bakes. I don’t have a square tin only a 13 inch oblong one. By nine inch width Will that be okay still?

    • Jane's Patisserie on May 20, 2020 at 8:44 pm

      Hiya – that’s about 1.5x the size, so you’d have to increased it by another half to fit the tin, or block some of it off to make it a 9×9″ square!

  72. Ellis on May 17, 2020 at 11:34 am

    Hi Jane,

    I bought all the ingredients but I don’t have an electric whisk or a mixer. Would a manual whisk work?

    Thank you,


    • Jane's Patisserie on May 17, 2020 at 12:43 pm

      So you just need to really really whisk the eggs and sugar up till its doubled in volume and is nice and moussey (by hand this could take up to 10 minutes), but after that you need to fold everything in by hand anyway so it’ll be fine! x

  73. Kat on May 17, 2020 at 10:22 am

    Hi Jane can’t wait to try this recipe! For the kinder bueno on top do they need to be frozen/ put on top 20 minutes into baking or something?

    • Jane's Patisserie on May 17, 2020 at 12:46 pm

      Hey – no I just put it in as they are! Some ovens run hotter and can singe them a little, but I don’t do anything fancy to them! (I already responded to your other comment) x

  74. Katrina Budesha on May 16, 2020 at 9:30 pm

    Hi Jane, this recipe looks so yummy!
    In order to have kinder on the top of the brownie do you need to freeze them before hand/ do you put the kinders on top after a while of cooking in the oven?

    • Jane's Patisserie on May 17, 2020 at 9:07 am

      Hey – no I just put it in as they are! Some ovens run hotter and can singe them a little, but I don’t do anything fancy to them!

  75. Wania on May 13, 2020 at 8:43 am

    Can you use normal milk chocolate rather than kinder bueno chocolate??

    • Jane's Patisserie on May 13, 2020 at 9:05 am

      For the chocolate you fold through? For sure!!

  76. Elaine Bennett on May 12, 2020 at 3:57 pm

    4 stars
    Loved the kinder bueno brownies. Tasted delicious but they were very fragile trying to remove from tin. I let them cool but maybe that’s their style? Any ideas?

    • Jane's Patisserie on May 12, 2020 at 4:26 pm

      They do have a lot of stuff inside them, so you do have to line the tin carefully and lift out carefully! One good tip is to put them in the fridge for a bit as it helps firm them up for cutting!

  77. Billie on May 11, 2020 at 1:06 pm

    Would it be possible to make these blondies by leaving out the chocolate and cocoa?

    • Jane's Patisserie on May 11, 2020 at 2:21 pm

      No no, definitely not! Look at my actual blondie recipes, and add kinder into those. The chocolate and cocoa are very intergral to these, especially the chocolate.

  78. Bryony on May 10, 2020 at 9:41 am

    Hi Jane
    I’ve hunted all the shops for cocoa powder but can’t find any. Can I add more flour instead?

    • Jane's Patisserie on May 10, 2020 at 11:08 am

      Yes you can use 50g more flour instead – but obviously it will change the taste a bit!

  79. Levi on May 9, 2020 at 12:55 pm

    5 stars
    Love these! Can I use muscovado sugar instead of light brown sugar? Are they the same thing?

    • Jane's Patisserie on May 9, 2020 at 2:37 pm

      They aren’t always the same thing – they can have different grains and flavour – but it’s worth a go! Alternatively, golden caster sugar or regular caster sugar work well!

  80. Natalie on May 4, 2020 at 5:50 pm

    Turned out delicious=) probably the first time a recipe turned out well for me haha!!

  81. Ellie on May 4, 2020 at 1:34 pm

    5 stars
    These were amazing , I love your recipes!
    Do you by any chance have a favourite recipe out of all of them??? Xx

    • Jane's Patisserie on May 4, 2020 at 1:38 pm

      Thank you so much! And honestly I don’t know anymore.. maybe my NYC Cookies, or these, or even my Terry’s Cheesecake! I love too many haha! xx

  82. Kate on May 3, 2020 at 8:18 pm

    5 stars
    First time making brownies and these are delicious. Think mine needed a little more baking time as they were super gooey, but have set nicely in the fridge. How would you recommend storing these if they have been set in the fridge? Thanks.

    • Jane's Patisserie on May 3, 2020 at 8:23 pm

      They can kept in the fridge, or at room temp!! x

  83. Kirsty on April 28, 2020 at 7:57 pm

    Hi Jane! I’m looking to make these and cannot wait as I love all of your recipes! I adore kinder chocolate but I’m allergic to nuts so can’t put the kinder bueno in, would I just double the kinder chocolate that I mix in?
    Thank you in advance xx

    • Jane's Patisserie on April 28, 2020 at 9:28 pm

      Hey! I would only add on another half personally – but that’s up to you! x

  84. Joanne on April 23, 2020 at 5:40 pm

    5 stars
    These came out perfectly and were the best brownie base that I have ever eaten! The brownies were amazing!!!

  85. Stephanie on March 24, 2020 at 9:31 am

    Hi, is it possible to make half of the recipe? Do you use 1,5 large egg or can you use 2 medium eggs instead?

    • Jane's Patisserie on March 24, 2020 at 7:20 pm

      Yes you can – but you need to use a smaller tin, otherwise they won’t bake well at all. A 6/7″ square tin would be best! And I would use 2 medium!

  86. Leah on February 24, 2020 at 10:22 pm

    Hi Jane,

    Thank you for the recipes they’re so helpful!
    I was just wonder which dark chocolate you would recommend as there are so many with different cocoa percentages, I’m not sure which one to choose

    Thank you Xx

    • Jane's Patisserie on February 25, 2020 at 8:04 pm

      I always think you MUST use at least 70%, but I generally use 80% or more! x

  87. Helen on January 15, 2020 at 7:19 pm

    Hi Jane I’m Going to make the kinder bueno brownies next week and I’ve got a jar of the kinderella filling – do you think it would work swirling some in the brownie mixture before cooking?

    • Jane's Patisserie on January 15, 2020 at 8:28 pm

      Yes it could do – just keep an eye on it as it might make it take longer to bake!

  88. Sian on January 6, 2020 at 10:36 pm

    I’ve made these this evening and they took quite a bit longer to cook (about 45 minutes total), which means the chocolate inside is a bit overcooked. Any ideas as to where I went wrong? I whipped the eggs and sugar really well and folded everything in gently, so I’m out of ideas!

    • Jane's Patisserie on January 7, 2020 at 8:22 am

      It’s hard to say as I didn’t physically see what you did during the making – but it may be your oven, or an ingredient being incorrect! Brownies are one of the most fickle bakes annoyingly!

    • Tasneem on May 23, 2020 at 7:00 pm

      Hi jane

      I made these today and it took longer around 50 minutes they were done well but after cooling I started cutting them and they started falling apart and crumbling would you know why?

    • Jane's Patisserie on May 24, 2020 at 1:37 pm

      It may be that they were slightly over baked? A good tip is to take it out the oven a bit sooner – and then once cooled set them in the fridge for a couple of hours before cutting! X

  89. Sarah on December 23, 2019 at 1:24 pm

    Hi Jane!

    I’ve used this brownie recipe A LOT over the last 6 months. It is absolutely glorious! I change the kinder chocolates to caramel nibbles and giant chocolate buttons – my favourite because the caramel is gooey when the brownies are back to room temperature from the fridge.
    They have been a real hit with my work colleague who always make those foodgasm noises whenever they eat them!

    Thank you for your recipes, easy to follow and not outrageous ingredients.

    P.S I’ve just finished a batch of brownies as I type!


  90. Lauren on November 18, 2019 at 9:56 am

    Amazing recipe! I made a few batches as there were a few birthdays in the family so made them as birthday treats. Every batch came out perfect, and everyone commented on how nice they were. This will definitely be my go to recipe for brownies now, thanks for sharing 😊 x

  91. Sharna on November 8, 2019 at 5:22 pm

    5 stars
    Hi, what butter do you recommend using? Can they be made using baking spread (e.g. stork) or does it need to be proper butter?
    Thank you 😌

  92. Claudia on September 9, 2019 at 12:18 pm

    Thanks you for sharing this recipe, they are amazing! I followed your instructions and they came out perfectly! X

  93. Laura on August 30, 2019 at 10:01 pm

    These looked amazing before going in the oven but the bueno bits poking out the top all burnt 🙁 this hasn’t ever happened before so not sure what I did wrong! Oven was on right temp etc. Any advice?

    • Jane's Patisserie on August 30, 2019 at 10:25 pm

      Oh no! Sometimes ovens can actually be the incorrect temp to what you think, and some ovens can catch more than others. Chocolate naturally can bubble/burn a little in the oven, but it never usually has too much of an affect when I do it! Maybe just poke them in a bit more if yours is prone to burning?

  94. Jo on August 12, 2019 at 2:21 am

    5 stars
    Hi jane. They turned out perfect and my family said they were the best brownies they ever tasted.! They had them on their own and with ice cream. Thank you for another fab recipe ❤

    • Jane's Patisserie on August 12, 2019 at 9:25 am

      Awh I am so glad you enjoyed them!!

  95. Jo on August 8, 2019 at 12:34 pm

    5 stars
    Hi jane. In your method you don’t say to leave a few pieces of Buenos for the top. I just followed the recipe exactly and folded them all in the mix like you said. However i have just seen the video and you leave some out for the top. Will this have a effect on my brownies through putting them all in the mix? ☹ Thank you

    • Jane's Patisserie on August 8, 2019 at 12:38 pm

      No, they’ll be fine – and it’s not essential which is why I haven’t put it in the description.

  96. Emma on June 11, 2019 at 1:22 pm

    5 stars
    These were amazing! However, can they be stored in the freezer?

    • Jane's Patisserie on June 11, 2019 at 7:48 pm

      You could, but the bueno will probably go even softer!

  97. Selina Hussain on April 2, 2019 at 12:37 pm

    5 stars
    Hi i was wondering if i could use a 8 inch tin instead of a 9 inch one?

    • Jane's Patisserie on April 2, 2019 at 2:13 pm

      You can do, but it will take longer to bake!

    • Nikki Johnson on May 16, 2020 at 4:12 pm

      If having to bake for longer at what point are they classed as baked? should they be wobbly still? or firm to touch? Or if you insert a knife what should it come out like? Thank you

    • Jane's Patisserie on May 16, 2020 at 5:30 pm

      Personally I don’t recommend testing with a knife – a knife is quite large and will bring out more mix that it necessarily should. I’d suggest an actual cake skewer for that – but often this doesn’t work with brownies anyway because of the chocolate that is mixed in! I bake till there is a small wobble, and then let it cool fully. If you’re still worried, you can ‘set’ them in the fridge for a few hours after baking and it will firm them up nicely before cutting!

  98. Becky on December 12, 2018 at 3:25 pm

    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?

    • Jane's Patisserie on December 12, 2018 at 5:34 pm

      No, you need to use dark chocolate for the best possible brownie. If you’re worried about it tasting ‘dark’ it won’t, it just tastes lovely and chocolatey.

  99. Aike on December 8, 2018 at 2:26 pm

    Hi Jane, just wondering, have you ever made these with self raising flour of other leavening agent in them?

  100. Danni on November 27, 2018 at 1:21 pm

    Hi Jane

    Can’t wait to make these! Would the white Bueno bars work ok with your recipe?

    • Jane's Patisserie on November 27, 2018 at 5:30 pm

      Yeah they’d be yummy!

    • Danni on November 28, 2018 at 9:59 am

      Thanks Jane, will keep you posted 🙂

    • Paola on April 12, 2021 at 11:22 am

      5 stars

      Can the brownies be frozen? And if, do they need to be thawed and re heated in advanced?
      They came out great! But top much for one person

    • Jane's Patisserie on April 13, 2021 at 12:41 pm

      Hey! Yes you can just thaw them xx

  101. Yasmin on November 8, 2018 at 3:37 pm

    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 ?

    • Jane's Patisserie on November 8, 2018 at 5:50 pm

      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.

  102. Kerri Howe on November 3, 2018 at 3:54 pm

    5 stars
    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

    • Jane's Patisserie on November 3, 2018 at 6:40 pm

      I believe the round equivalent of a 9″ square, is a 10″ round (could be wrong but I believe its about right) so might be worth trying that one first!! And thank you!

  103. Ruth on June 18, 2018 at 9:48 pm

    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

    • Jane's Patisserie on June 18, 2018 at 10:01 pm

      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

  104. Bonita on April 25, 2018 at 7:21 am

    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!

    • Jane's Patisserie on April 25, 2018 at 1:12 pm

      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

  105. Maya on April 18, 2018 at 5:51 pm

    5 stars
    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

    • Jane's Patisserie on April 18, 2018 at 6:32 pm

      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

  106. Annie on April 17, 2018 at 7:37 pm

    5 stars
    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 😁.

    • Jane's Patisserie on April 18, 2018 at 5:23 pm

      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

  107. Chloe on April 16, 2018 at 9:34 pm

    Kinder Bueno’s are my all-time favourite treat, so I’ll definitely be trying this at some point!


    • Kim on August 28, 2020 at 11:04 pm

      5 stars
      I want to use this brownie recipe as a base for a two tier birthday cake but Obviously need this to be much bigger in size
      Can I double the recipe and what baking tin size would I need and what would the cooking time be ?

    • Jane's Patisserie on August 29, 2020 at 8:15 am

      Personally I would just make two batches for best results. A 9″ square is equal to 10″ round x

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