These Kinder Bueno brownies are thick, fudgy and jam packed full of chocolate hazelnut goodness. This recipe uses both Kinder chocolate and white Kinder Bueno to create the perfect flavour and texture.
I'm currently in the midst of a brownie batch-baking session, having recently shared my recipes for triple chocolate brownies, peanut butter cup brownies, Malteser brownies and matcha brownies. Today I'm sharing these delicious Kinder Bueno brownies with you. They are so unbelievably good that you won't be able to stop at just one square!
Instead of regular old chocolate chips, I stuffed these brownies with big chunks of Kinder chocolate and white Kinder Bueno bars. I love how they look once they're sliced up!
If you've never made brownies from scratch before, don't worry. This post has everything you need to know, including ingredient notes, step-by-step instructions with pictures and top tips. I hope this information will help you to get perfectly fudgy, chewy Kinder brownies on the first try.
Ingredients
Here's everything you'll need...
- Unsalted butter: Cut into cubes for melting with the chocolate.
- Dark chocolate: Use 70% dark chocolate in this recipe for best results. The cocoa % determines how much fat (and sugar) a chocolate bar has in it so the butter and sugar in the recipe has to be adjusted accordingly. Too much sugar or fat will give you greasy brownies and too little will make them dry.
- Caster sugar: Caster sugar will dissolve into the eggs much easier than granulated sugar so use caster if you can. It will help prevent your brownies from getting sticky at the bottom.
- Eggs: 3 medium eggs, to give the brownies structure.
- Vanilla extract: To add a little extra flavour.
- Plain flour: Plain or all-purpose flour is used for this recipe because it doesn't contain any raising agents. Plain flour results in a denser baked good which is exactly what we're going for with brownies.
- Cocoa powder: Unsweetened is best. This gives a deeper chocolate flavour without taking away too much sweetness.
- Kinder chocolate bars: We can't have Kinder brownies without these now can we?! You'll need 210g of Kinder chocolate which is equal to 10 Kinder Maxi/medium bars or about 17 of the smaller ones. You can just break them into segments to add to the batter or if you prefer smaller chunks, chop them up first.
- Kinder Bueno bars: I used white chocolate Kinder Bueno pieces in my brownies but you can use milk chocolate if you like, or even a mixture of both. Make sure not to have any pieces poking out of the top when you're baking as they will burn in the oven.
Equipment
Here are all of the tools you need for baking these Kinder Bueno brownies:
- Square baking tin: Use an 8x8-inch tin for the best consistency and thickness. If you want to adjust the tin size, I'd recommend using my cake pan converter tool to adjust the ingredient quantities accordingly. Baking time and temperature may also need to be adjusted.
- Baking paper: Or tin foil, to line the tin with.
- Saucepan: To melt the butter and chocolate. You can also do this in a heatproof bowl in the microwave but you'll need to stir it every 30 seconds or so to ensure it doesn't burn.
- Mixing bowl and utensils: A large mixing bowl and a wooden spoon, a tablespoon, a teaspoon and a sharp knife.
- Electric whisk: This is needed to whisk the sugar into the eggs. You can also use a stand mixer if you have one, or even do it by hand if you have the patience and arm strength!
How to make Kinder Bueno brownies
Step 1: Preheat your oven to 160°C and line an 8x8-inch tin with baking paper. If you're using a fan oven, set it slightly lower at 140°C.
Step 2: Break 200g of 70% dark chocolate into pieces and place it into a saucepan with 180g of cubed butter. Place the saucepan over low heat on the stove and stir gently until there are no lumps left. Set it aside for around 10 minutes, until it's cool to the touch.
Step 3: In a separate bowl, whisk together 3 eggs, 250g of caster sugar and 1 teaspoon of vanilla extract with an electric whisk. Keep going for a minute or two until the mixture becomes pale and has increased in volume.
Step 4: Add the cooled chocolate mixture into the bowl and mix until well combined, then stir in 100g of plain flour and 1 tablespoon of cocoa powder. You should have a glossy brownie batter now.
Step 5: Break 210g of Kinder chocolate bars and 3 full Kinder Bueno bars into segments then fold them into your brownie batter.
Step 6: Transfer the Kinder brownie batter to your lined tin and spread it evenly into place.
Bake for around 35-40 minutes until the brownies have risen and are starting to pull away from the tin slightly.
Step 7: Let them cool completely in the tin then put them in the fridge for 6-8 hours until solid. This will ensure they are extra chewy and fudgy!
Step 8: Once the brownies have set, remove them from the tin, cut them into squares and enjoy!
Brownie tips
- Make sure the chocolate/butter mixture is completely cool before you add it in with the eggs and sugar. The residual heat can cause the eggs to start cooking otherwise!
- The toothpick test won't work for brownies because they are supposed to be gooey in the middle when they first come out. You'll know they are done when the edges have risen and are starting to pull away from the tin, they have a paper-thin crust and a very slight wobble in the middle.
- Keep brownies refrigerated for the best texture.
FAQ
These will last for up to 2 weeks if you keep them in an airtight container in the fridge. At room temperature, they'll last for around 5-7 days.
Yes, Kinder brownies are ideal for freezing because they're already so dense and fudgy. You can put the slices into airtight containers and freeze them for up to 3 months. If you want to stack them in the container without them sticking together, you can use little squares of baking paper in between. To defrost them, just let them sit in the fridge overnight.
I don't recommend it but you can reduce the sugar down to around 200g if you really want to. Doing so will result in a slightly more cakey brownie and the flavour will be a little more bitter.
More Kinder Bueno recipes:
I hope you have fun making these Kinder Bueno brownies! Make sure to leave a star rating and let me know what you think in the comments. Enjoy!
BEST Kinder Bueno Brownies
Ingredients
- 200 g 70% Cocoa dark chocolate
- 180 g Butter
- 250 g Caster sugar
- 3 Medium Eggs
- 1 Teaspoon Vanilla extract
- 100 g Plain flour
- 1 Tablespoon Cocoa powder
- 210 g Kinder chocolate (10 bars)
- 3 Full bars White Kinder Bueno (117g)
Instructions
- Preheat your oven to 160℃ (140℃ for fan ovens) and line an 8x8-inch tin with baking paper.
- Melt the dark chocolate and the butter together over low heat on the stove then set aside to cool for around 10 minutes.
- To a large bowl, add the sugar, eggs and vanilla extract. Using an electric whisk, whisk it all together for a few minutes- until pale and increased in volume.
- Fold the melted butter/chocolate mixture into the whisked mixture. Then add the flour and the cocoa powder and mix gently until well combined.
- Break the Kinder chocolate and Kinder Bueno into segments then fold them into the brownie batter. Transfer to the batter to your tin and spread it out evenly.
- Bake for around 35-40 minutes until the brownies have risen and are pulling away from the tin slightly. There should be a very slight wobble in the middle.
- Leave them in the tin until cool then transfer them to the fridge overnight or for at least 6 hours, until solid. This will make them ultra fudgy and chewy.
- Once set, remove them from the tin, cut into squares and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 2 weeks.
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