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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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?
Dark chocolate should be 70% or darker – and bournville isn’t that dark at all! x
Hey Jane, was wondering how much kinder chocolate you would use if i took the Bueno out, please?
Thank you!!
I would use up to 300g x
hey!
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?
Thanks
I’m confused sorry – have you baked it but its been soggy?
Hi Jane,
Just wondering how many calories in each brownie slice X
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
No I use stork, but I write unsalted butter as that is global! x
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
Yes you can swirl the spread in like I do on my biscoff brownies!
Can I use Demerara sugar? And would it not work as well with milk chocolate?
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
Can I use demerara sugar? X
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
Hey Jane LOVE these can you change the plain flour with gluten free plain flour? 🙂 or would it not work x
They would work fine! Although bueno is not gluten free x
Hi jayne
Loving your recipes…how long would you bake a brownie in a 9 x 13″ for? TIA
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
Lovely recipe. Love making these.
How come in your recipe you say 3 eggs but in the video You use 4 eggs
Thanks
3 large, or 4 medium.
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
What exact chocolate did you use for the base brownie mix? And what exact butter did you use? x
Hello, I used Dr Oekter dark choc (72%) and Tesco’s unsalted butter. Thanks for getting back x
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
Should I freeze the Buenos before adding to the mix?
I do not x
Hi can you use happy hippo kinder or even the white bars instead of the brown Bruno bars?
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
Hi Jane, would you recommend freezing the kinder bar and kinder bueno as you do with your Mars recipe? X
I don’t for this one x
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?
Did you definitely use the correct size tin? and 100% the correct temp? as cakey means over baked x