Kinder Bueno Brownies!
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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.
Portion
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!
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
- 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!
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
- I love using this tin!
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J x
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Hi Jane
I’ve hunted all the shops for cocoa powder but can’t find any. Can I add more flour instead?
Yes you can use 50g more flour instead – but obviously it will change the taste a bit!
Love these! Can I use muscovado sugar instead of light brown sugar? Are they the same thing?
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!
Turned out delicious=) probably the first time a recipe turned out well for me haha!!
These were amazing , I love your recipes!
Do you by any chance have a favourite recipe out of all of them??? Xx
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
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.
They can kept in the fridge, or at room temp!! x
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
Hey! I would only add on another half personally – but that’s up to you! x
These came out perfectly and were the best brownie base that I have ever eaten! The brownies were amazing!!!
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?
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!
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
I always think you MUST use at least 70%, but I generally use 80% or more! x
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?
Yes it could do – just keep an eye on it as it might make it take longer to bake!
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!
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!
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?
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
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!
Sarah.
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
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 😌
For brownies, you can use either!
Thanks you for sharing this recipe, they are amazing! I followed your instructions and they came out perfectly! X