Kinder Bueno Blondies!
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Easy Kinder Bueno blondies with a Nutella swirl – filled with chunks of Kinder chocolate, and Kinder Bueno!
Blondies
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.
Similar recipes
I wanted to make them similar to my other blondie recipes such as my Biscoff Blondies, or my Bakewell Blondies as they are so popular! It’s a really easy base recipe and I use it all the time.
Method
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.
Chocolate swirl
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.
Bake
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.
Tips
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!
Ingredients
- 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)
Instructions
- 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!
Notes
- 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.
ENJOY!
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J x
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Just made these exactly to the recipe. Pulled out of oven at 22 mins. They are delicious! Thanks for the recipe 😋
Hi, I have been asked to make wispa gold and gold bar blondies, would this recipe work for this or perhaps use an alternative spread such as biscoff?
Can’t wait to try this. Can you use caster sugar instead of granulated sugar? Thanks!
Hey!! Personally I wouldn’t as it wouldn’t work as well xx
Hey,
Do you think this recipe would work by using any kinder chocolate such as happy hippos etc?
It can do, but some will burn easier than others!
Hi Jane,
I love your recipes!
Just a question- Do you use an electric whisk with blondies? Does it make a difference like it does with brownies?
Thank you
For this blondie mix you don’t need to – but you can! I usually use my stand mixer with the beater x
Could you use white kinder Buenos instead of milk?
Yes!!
Hi Jane,
Have you used stork in your blondies? Or just blocks of butter?
Thank you
I have used both – they both work!
These are one of the best things I’ve ever baked, they are so delicious! I’ve never actually tried a blondie before so wasn’t entirely sure what to expect but I will definitely make these again. Thanks Jane! Also love that you have taken the time to reply to so many negative comments when there’s such a range of things that could differ from bake to bake! Even if these were over or under baked I am sure they would still taste amazing xx
Second time baking your blondies. I whisked and beated less, so as to not overmix the mixture. I used less jam /spreads so the inside would cook. anddddd they’re cooked fine this time!! Buttttt like cake again 🤦🏼♀️
It just means they are over baked and need less time. All ovens are different so it may just mean yours runs hotter so needs less time x
I took have the same issue. In the video it looks like the mixture is quite runny when it goes in the tin. My miture is like a thick cake consistency before it is even baked. It feels like there is too much flour.
The recipe in the video is the same recipe written, and made in the same way as described. It can depend on how you mix, what brands of ingredients etc! x
Hi Jayne I was wondering if you could give me some advice I have the same problem with all the blondies I make the outside goes cakey and the top browns too much but the inside is raw. I already have the oven lower than what you say because i know my oven is always hotter.
Love all your recipes but I can never get blondies right xx
I used my Pyrex Rectangular Roaster & Lid 1.1l last night to try this recipe as it’s the only thing I have that I could do it in but it didn’t cooked all the way through as it’s so deep! Any idea how I can change the recipe amount please?
It depends on the size of the dish x
Love this recipe! Just a quick question is there a reason why you use double the amount of flour in these blondies compared to the kinder bueno brownies? Not a dig, Im generously curious if there is a specific baking reason?
Yes – the brownies and blondies are a completely different base recipe x
Hi, I made these the other day and unfortunately the middle was very soft, almost raw! But the outside was absolutely spot on to how I wanted them to be? Have you any advice or would you know why this happens? It’s happened with most of the blondies I’ve made too! xx
It will have just needed a little longer!
Hello, just wondering if this recipie could be used for all kinds of chocolate such as munchies, plain choc chips, rolos etc. Would you recommend freezing the chocolate first if they are soft centred?
Theoretically yes – soft centred sweets should always be frozen first x
Hi Jane
Would this recipe work with other chocolates such as munchies, rolos or mars? And if so Would you freeze the chocolates first? Thank you x
Theoretically yes – soft centred sweets should always be frozen first x