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Easy Kinder Bueno Blondies with a Nutella Swirl – filled with chunks of Kinder Chocolate, and Kinder Bueno!
Blondies have been one of those bakes recently that have just gone absolutely crazy. They are so popular, and I just cannot keep up with it! All you guys want is more!!
I am not complaining about that though – I am always happy to bake more blondies because I love them. They are the white version of brownies you could say – but utterly delicious.
When baking blondies, I don’t tend to use a white chocolate base – but not all brownies use dark chocolate, so I don’t think it’s that weird. There is definitely a 50/50 divide on whether they should use it – and I will be posting one with it in the future, but for now, these are perfect as they are.
Melted butter and sugars – I use a mix of sugars, but you can use all white granulated sugar, or all light brown soft sugar. I mix these together for a couple of minutes, and then add in my eggs and vanilla (if I am using it!).
Then, I add in my plain flour and corn flour – the corn flour is not essential, but I love it for the texture. If you don’t want to use it, you can add in 25g more plain flour instead!
The batter is thinner than a regular cake mix, but not runny – just like a brownie mixture. It’s easy to fold through what you are adding – in this case, kinder bueno and kinder chocolate. Then, it’s easy to spread into the tin.
The good thing is, it’s also easy to swirl through the nutella! You can leave this bit out, or you can swap the nutella to kinder/white chocolate hazelnut spread! It’s up to you – I just love it with the soft gooeyness of the spread.
When baking, I use the middle shelf in my fan oven, but I know my oven circulates the temperature well as they are new and I have tested it! I find that if you aren’t sure, baking at a lower temperature for longer is better than too high, and over baking the blondies!
I bake my blondies until there is a slight wobble across the tin, and then leave them to cool in the tin fully. I then let my blondies ‘set’ in the fridge for a few hours – this is not essential, but just like brownies it helps create the fudgey texture.
If your blondies are like cake when you take them out, it simply means they have been over baked – try less time or a lower temperature next time. If they are too soft, it just means they needed longer! Baking is about experimenting.
I hope you love these blondies as much as I do!! Enjoy! X
Kinder Bueno Blondies!
- 200 g Unsalted Butter (melted)
- 125 g White Granulated Sugar
- 125 g Light Brown Sugar
- 3 medium Eggs
- 1 tsp Vanilla Extract
- 275 g Plain Flour
- 1 tbsp Cornflour
- 150-200 g Kinder Bueno (chopped)
- 150-200 g Kinder Chocolate (chopped)
- 125 g Nutella (melted)
- Preheat your oven to 180C/160C Fan and line a 9x9" square tin with parchment paper.
- In a large bowl, add the melted butter and sugars and beat until smooth. I do this for about two minutes!
- Add in the eggs and vanilla and beat again until smooth.
- Add in the flour and cornflour and beat till a thick blondie mixture is made - it really doesn't take long to create this mixture!
- Add in most of the kinder chocolate, and kinder bueno, and fold through.
- Pour the mixture into the tin, and spread. Dollop on the nutella and lightly swirl through the blondie mixture.
- Add on the rest of the kinder chocolate/bueno pieces!
- Bake the Blondies in the oven for 25-30+ minutes, or until there is a slight wobble in the middle. (See notes below)
- Leave to cool in the tin, or on a wire rack.
- As an optional extra, you can 'set' your blondies in the fridge for an hour or so to help with the texture! ENJOY!
- The bake time can vary - please make sure your oven is on the correct setting, and check from 22+minutes and onwards till they are baked! These took 25 minutes in my fan oven.
- If they turn out cakey, they are over baked - that's all! Bake for a little less time next time.
- One top tip is if they've been in for the 25-30 minutes, and you're still not sure, let them cool outside of the oven fully and then put them in the fridge for at least an hour to 'set'. It can firm them right up!
- These will last in a cake tin for 4-5 days+, at room temperature.
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