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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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
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!
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.
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.
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!
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.
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?
Thanks!
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
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?
Yeah that would be fine!!
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!
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
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…
Hey,
I am going to bake the brownies today, soo excited. Can I use less kinder bueno chocolate 250g appears to be a lot.
Yes you can – I just like lots of chocolate. x
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
I would follow the idea of my Biscoff brownies! x
hi
would it be ok to use 2 large eggs and 1 medium egg??
That should be okay!
hi.
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
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
Hi,
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!
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
Hi would I be able to use white kinder buenos instead or not please? X
Yes you can!
Hey! Just wondering if I can put this in a 10inch circle tin? Thank you 🙂
Yes you can! X
Hiya Jane. I really love your brownies recipes, would the cooking time be the same if I put it in rectangle tray please
Thank you! It depends on the size of the tray as some need more or less mix – what size would it be?