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Deliciously fudgey chocolate chip KitKat brownies with a gooey chocolate chip brownie base, stuffed to the brim with KitKats!
So here we are, back again with yet another brownie recipe that I hope you are all going to obsess over just as much as I have been… because look at them! HEAVENLY!
These deliciously chocolatey brownies are a little over the top you could argue, but I am in loveee with them!
As always, the brownies have to start off with the idea of chocolate. You can’t make brownies without a form of chocolate because it is basically the main ingredient (obviously).
When I have made brownies in the past, I have always stuck to the same rules – you MUST use dark chocolate in the base brownie mixture (with a cocoa content of 70%+) for best results.
I find even with brownies, chocolate works the same as with ganache where the cocoa content really can make a difference to the texture of the brownie mix, as well as the baked brownies themselves.
I use this dark chocolate because I buy it in bulk and find it easiest, but any dark chocolate with a high enough cocoa content will work; and don’t worry, they don’t taste too rich or dark, just perfect.
Now brownies themselves are only six ingredients for me, and they are all easy to get hold of and bake with.
- Butter – when it comes to the butter in brownies, you can use block butter or baking spread – both work well!
- Chocolate – As above, DARK CHOCOLATE guys! So so so important.
- Eggs – I use medium eggs nearly all the time, so I use 4 medium, but if you need to use large, use three!
- Sugar – As ever, quite interchangeable. I switch all the time between caster sugar and light brown soft sugar for my favourites.
- Flour – Please make sure to use PLAIN flour – you don’t want to use flour with a raising agent as you don’t want the brownies to turn cakey.
- Cocoa – I use 100% strength cocoa powder as I adore it – but any work really. Generally, I would avoid hot chocolate powders though because there is so much sugar and other ingredients they don’t tend to work well.
So obviously, the main event in this recipe… KITKATS! The obviously main reason that you guys are here to bake these delicious beauties is because, like me, I’m sure you think KitKats are slightly underrated. I am obsessed – I always have stack loads in my fridge because yeah, I like them fridge cold.
I went for the standard four-finger KitKat for these, but you can use any flavour of KitKat that you fancy – the basic original ones like me, or the dark chocolate, orange chocolate, honeycomb, mint etc etc – they all work perfectly!!
You can obviously also use two-finger KitKats but you would just need to buy double the amount. I don’t freeze them before use as I don’t think it’s needed.
When it comes to making the brownies, I start off by melting the butter and dark chocolate together in a bowl, usually in the microwave for ease. You want to do this first so that the mixture has a chance to start cooling off a little before you have to add it to the rest of the brownie batter.
Once melted, I start whisking my eggs and sugar. I do this with my stand mixer, again for ease, but you can use an electric hand whisk or even just a whisk and your arm; it may just take longer. You want the eggs and sugar to be much paler in colour, doubled in volume and the whisk to leave a trail for it to be ready.
Once this has happened, you can FOLD the melted butter/chocolate mixture into the brownies, and then FOLD the plain flour and cocoa powder. It’s important to fold so that you don’t lose the amazing volume you gained from whisking earlier on. Then of course, fold through the chocolate chips.
I then layer half the brownie mixture into my lined 9″ square tin, top with as many Kitkats that will fit, and then the rest of the brownie mix.
I get that brownies can be scary to bake, but they’re much easier to make than you may think. You want to preheat the oven as this can really make a difference, and make sure it’s at the correct temperature. I say that, because ovens can often be slightly wrong and baking is like chemistry so needs accuracy.
You can then bake the brownies in the oven for 25-30 minutes, or until there is an ever-so-slight wobble in the middle of the tray – I then let my brownies cool fully in the tin, and then set them in the fridge overnight. This is optional, but if you want those dense delicious brownies, the fridge is key!
Tips & Tricks
As mentioned earlier in the blog post, there are various bits and bobs you can do to basically guarantee that your brownies come out perfectly… such as the correct chocolate, carefully folding ingredients, baking until there is an ever-so-slight wobble and so on – and these are all super important.
For this recipe I use:
These brownies last for 5-7+ days in the fridge or at room temperature, but they can also freeze for 3+ months really easily as well in a suitable container.
- 200 g dark chocolate
- 200 g unsalted butter
- 4 medium Eggs
- 275 g light brown soft sugar or caster sugar
- 100 g plain flour
- 50 g cocoa powder
- 200 g chocolate chips
- 12x 4 finger KitKats
- Preheat your oven to 180ºc/160ºfan and line a 9x9" baking tin with parchment paper
- Melt together the dark chocolate and unsalted butter until smooth in the microwave or in a bowl over a pan of simmering water. Leave to cool for a few minutes
- In a new bowl, whisk the eggs and sugar together for a few minutes until the mixture has doubled in volume, is alot paler, and leaves a trail for a few seconds when you lift the whisk out.
- Pour the chocolate/butter mix into the whisked sugar and eggs and fold through very carefully.
- Add in the flour and cocoa powder and fold through carefully again.
- Finally, fold through the chocolate chips.
- Pour half of the brownie batter into the tin, and top with the kitkats - create an entire layer. Pour the second half of the brownie batter on top
- Bake in the oven for 25-30+ minutes or until there is a very slight wobble in the middle. Sometimes it can take longer, see notes below.
- Leave to cool in the tin!
- Optional - set the brownies in the fridge for 2+ hours (or even better, overnight) after they have cooled to create a lovely fudgey texture!
- These will last for 5-7 days at room temp, or in the fridge
- You can use any flavour chocolate chip or chopped chocolate.
- If your brownies are taking much longer than stated to bake, your oven may have been the wrong temperature, or you overmixed your batter. Keep adding on 5 minutes till they're done and cover with foil if need be! The mixture should wobble ever so slightly in the middle, but if it all wobbles it needs longer.
- I use this dark chocolate in my baking!
- I used this baking tin for the brownies.
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