Kinder Bueno Blondies!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
I halved the measurements and followed the recipe but they came out really cakey 😭I did use 2 whs instead of 1.5. I did the same thing with the jammy dodger blondies and they came out perfectly. Where did I go wrong?
Unfortunately the recipe is tested for as it is – what size tin did you use when halving the bake? Cakey is likely due to over baking. Sometimes it’s not always the same when halving unfortunately!
read through the comments before trying this recipe. I used my ninja for this on bake, lowest temp and 10 mins each time, i also put hippos buenos and kinder choc on top towards the end after freezing for a little while. this worked well for me.
The chocolate on the top has burnt on mine, how do I prevent this from happening? The baked mix is as stated in the recipe.
This sounds like your oven runs hotter or the heat isn’t distributed evenly so you’d need to turn the temp down and bake for a bit longer instead xx
Can I freeze these please ?
Came across this recipe and excited to try it out! Was wondering if changing to a white chocolate hazelnut spread instead of nutella would have an effect to the bake? Thank you so much x
Hiya! No this should be fine! Enjoyyy x
Hi there, if using large eggs, would I need two large eggs instead of three medium?
Hi. I made these yesterday for my partners birthday as he isn’t so keen on cake. When I took them out of the oven, they took forever to cool and were very runny in the middle still. I gave them some time in the freezer to firm up and thankfully they turned out well. They went down a hit with everyone who had some, and apart from being quite sickly, I thought they tasted amazing myself too. Will definitely use this recipe again. Thank you!
Hi Jane, my blondies always seem to be really cakey on the edges but really underbaked in the middle. They are still too gooey once I put firm them in the fridge overnight. I have a fan oven so put it at 160. Do you think it would be best turning down the temp and cooking for slightly longer please? Xx
Hiya, yes, bake them at lower for longer, and ‘set’ in the fridge overnight! Hope this helps! x
This recipe sounds amazing! I’m American, so this question maybe a little weird lol. When you stated corn flour in the above recipe, would that be corn starch in America or corn meal. When I type in corn flour it’s showing corn meal (which we typically use in corn bread) it gives it a grainy texture. Cornstarch is more powdery and smooth. It resembles powder sugar. Thank you so much.
Hiya! This would be corn starch in America! Hope this helps! x
Hi Jane,
Did you ever post a blondie recipe with a white chocolate base, as mentioned above?
If not, is there a way I could adapt this recipe to include melted white chocolate in the base?
Thank you
Hiya! Take a look at my White Chocolate and Caramel Blondies. Hope this helps! x
Aww thank you but I mean actually melting the white chocolate into the mixture rather than just adding white chocolate chips.
Thank you
HIya! Unfortunately not – however this is on my to do list! Hope this helps! x
HI,
Could i freeze the mixture before baking and gift it? If so then how best to do it?
Hiya! Jane would always recommend only freezing blondies once they are baked! Hope this helps! x
Thinking of making these blondies as my first ever attempt at blondies – after using a number of your other recipes and finding them super easy to follow.
Would I be able to substitute unsalted butter for stork , or is unsalted butter the best to use?
Thanks again for all your delicious recipes 🙂 x
Hiya! Yes absolutely you can – this will work absolutely fine. Hope this helps and happy baking! Team Jane x
Hi Jane, these look delicious could you use both milk and white Bueno instead of Bueno and Kinder bars
You can definitely use a mixture of bueno, but I wouldn’t use all bueno as the kinder chocolate gives more gooey texture and also takes up less room as it weighs more x
Hi Jane thank you for your reply. So the recepie says 200g of Bueno could I use 100g milk 100g white and still use the Kinder bars to make it gooey
Yes definitely!! x
Could I use Gluten free plain flour instead of normal?
You can, but bueno are not gluten free if you are going for a gluten free bake!
I have made these twice now and they are a firm favourite of my husbands, I’m more of a brownie lover but I must say they are delicious
Hi Jane… your recipes are amazing and I luv watching your videos..
My tins are all 7inc by 11 inc how would I alter the recipe.
Thank you
Hi do you have a YouTube link for this? Thank you