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. 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
That tray is slightly bigger in volume so the brownies may be slightly thinner – and the baking time could reduce slightly!
Hey Jane, is there anyway I could make these as a Blondie rather than a blondie?
If so what would I need to do 😁
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?
Hey! Ahh yay! I would add the hippos on towards the end as they’d probably burn quite quickly!
Hi, can you swap the kinder bueno for Reece’s pieces? Thanks 🙂
Yes! x
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!
Hahaha amazing!! So glad you both love them!! xx
Can you halve the recipe and use a 6×6 inch tin?
Half is about a 7×7″ tin – so you can, but it will be deeper in the 6×6!
hi Jane
Can I use half dark chocolate half milk chocolate instead of the 200grams of dark chocolate?
Hey! No I don’t recommend that – it needs to be the dark chocolate for the best bake! x
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?
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!)
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? 🤣
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
Amazing recipe!! These turned out absolutely perfect. Thank you so much! x
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
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 👍🏻
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?
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!