These Kinder Bueno blondies are chewy, fudgy and super easy to make. They're perfect for dessert, bake sales, birthday parties and any other occasion that requires a sweet treat!
If you love Kinder desserts then you're going to absolutely adore these Kinder Bueno blondies! I know I say this all the time but these are truly one of my favourite desserts that I've made so far!
They're packed full of Kinder chocolate, Kinder Bueno pieces, and white and milk chocolate chips. And texture-wise, they're dense and fudgy with slightly crisp, chewy edges. I can't wait to hear what you think of them!
As always, I've written detailed notes and instructions below for the beginner bakers, and a short version in the recipe card at the end of the post for those who are more experienced. I hope you enjoy!
Jump to:
What's the difference between a blondie and a brownie?
Although they're both dense, chewy dessert bars, a brownie is made with chocolate and/or cocoa powder, whereas a blondie is not. Blondies have more of a caramel/butterscotch flavour. They are also typically made with brown sugar, unlike brownies which are usually made with white granulated or caster sugar.
Aside from the flavour, the two desserts are pretty similar in texture. Soft, chewy edges with a fudgy, dense centre. I like to describe my Kinder Bueno blondies as a combination of fudge, cake and cookies, AKA complete and utter dessert heaven.
Ingredients
Here's everything you'll need to make these Kinder blondies:
- Melted butter: This helps to create the chewy texture in blondies, especially if you refrigerate them after baking. Don't use margarine for this recipe- the texture and flavour just won't be the same.
- Caster sugar: I like to use a mixture of both caster and brown sugar for the best flavour and texture. Caster sugar is just a very fine version of granulated white sugar, also known as superfine sugar.
- Brown sugar: Soft, light brown sugar will give your blondies the best flavour.
- Eggs: These give the blondies structure and slight leavening without the need for baking powder.
- Vanilla: To enhance the base flavour.
- Flour: Always use plain (all-purpose) flour for blondies. Self-raising flour has raising agents added to it so will produce a more cakey result, rather than the dense one we're after here.
- Kinder chocolate: Using Kinder chocolate pieces in the blondies just absolutely takes them to the next level! I used 150g total, which is around 7 Kinder Maxi bars, or 12 of the smaller ones.
- Kinder Bueno: To make Kinder blondies, we'll of course need some Kinder Bueno. They come in both milk and white chocolate flavours so feel free to use whichever flavour you prefer.
- Chocolate chips: I added a small amount of both milk and white chocolate chips to make sure there was a good dose of chocolate flavour and texture in each bite.
Equipment
- 8x8-inch tin: The best size to use for Kinder blondies to get the perfect thickness and a chewy texture! If you'd like to use a different tin size, use my cake pan converter tool to adjust the recipe accordingly.
- Baking paper: To stop the blondies from sticking to the tin. Leaving a little bit hanging over each of the edges will make it super easy to just lift them out after they've set.
- Bowls: A large one for mixing and a heatproof one (or a saucepan) to melt the butter in.
- Utensils: A wooden spoon for mixing and a sharp knife for cutting the blondies later on. I also like to use a rubber spatula for pressing the blondie mixture into the tin easily.
- Food scale: To ensure your measurements are accurate and your Kinder blondies turn out as they should.
How to make Kinder Bueno blondies
Step 1: Preheat your oven to 160°C (or 140°C if you're using a fan oven). Line an 8x8-inch tin with baking paper.
Step 2: Melt 120g of salted butter and set it aside to cool for a few moments. Cooling it slightly will prevent it from cooking the flour when you add it.
Step 3: Add the melted butter to a large bowl with 130g of caster sugar and 130g of soft light brown sugar. Mix well. The mixture should look a bit like wet sand.
Step 4: Next, stir in 3 medium eggs and 1 teaspoon of vanilla extract. The mixture should now be silky and glossy.
Step 5: Fold 200g of plain flour into the wet mixture. You should end up with a smooth, thick batter.
Step 6: Break 150g of Kinder chocolate and 4 sticks of Kinder Bueno into segments, then fold them into the batter along with 40g milk chocolate chips and 40g white chocolate chips.
Step 7: Transfer the batter to your lined tin and press it into place. Try to make sure that no Kinder Bueno pieces are poking out of the top because the wafer will burn in the oven. You can add extra Kinder chocolate pieces or chocolate chips on top if you like.
Step 8: Bake your Kinder blondies for around 35-40 minutes then let them cool in the tin. Once they've cooled to room temperature, put them in the fridge overnight or for at least 3-4 hours (this is key for an ultra-chewy blondie). Then just remove them from the tin, cut them into squares and enjoy!
Top tips
- Don't overbake these Kinder blondies! They should be slightly wobbly in the middle (although not completely raw) when you take them out of the oven. As they cool down, this wobbly centre will firm up to become nice and chewy.
- Try to make sure that the Kinder Bueno pieces are covered with the batter and that they're not sticking out on top. Because of their delicate nature, they will burn if they are exposed in the oven.
- Bake in an 8x8-inch tin for the perfect thickness and texture. I haven't tested this recipe with any other tin size so I'm not sure about baking times in larger or smaller tins, sorry.
- For guaranteed success, use a food scale and do not make any substitutions.
FAQs
They'll last for around 5 days at room temperature or for at least a week in the fridge. In any case, make sure to keep them in an airtight container to preserve their freshness.
Yes, they can be put into airtight containers and frozen for up to 3 months. To defrost, simply transfer them to the fridge and leave overnight. Do not refreeze.
Blondies should be a little gooey in the middle when they first come out of the oven (but not wet). A key step in this recipe is to put them in the fridge overnight. This will help the fat to become firm again, creating a chewy texture and allowing you to cut your blondies into slices easily.
This can happen if you've baked them for too long or if you're using a fan oven and haven't adjusted the temperature accordingly. It can also be down to an oven that runs too hot, inaccurate measuring or using self-raising flour instead of plain flour.
So if the toothpick test doesn't work in this case, how do you know when blondies are done? Firstly, they should have deep golden edges and a lightly golden centre. This is key! Don't pull the blondies out yet if the middle is still pale. Secondly, look for the edges of the blondies pulling away from the tin. Much like brownies, blondies will move away from the edges of the tin slightly when they're done baking. And lastly, there should be a slight wobble in the middle, but not too much! You want them to be gooey but not totally uncooked.
More Kinder Bueno desserts:
- Easy Kinder Cookies
- Kinder Bueno Rocky Road
- Kinder Bueno Brownies
- No-Bake Kinder Cheesecake
- Kinder Bueno Fudge
- Kinder Puff Pastry Nests
I hope you like my Kinder Bueno blondies! If you find this post useful, please share it with a friend using the share buttons on the page. Enjoy!
Easy Kinder Bueno Blondies
Ingredients
- 120 g Butter, melted then cooled for a few minutes
- 130 g Caster sugar
- 130 g Soft light brown sugar
- 3 Medium Eggs
- 1 Teaspoon Vanilla extract
- 200 g Plain flour
- 150 g Kinder chocolate (broken into segments)
- 2 Full bars Kinder Bueno (4 sticks, broken into segments)
- 40 g Milk chocolate chips
- 40 g White chocolate chips
Instructions
- Preheat your oven to 160℃ (140℃ if you're using a fan oven). Line an 8x8-inch tin with baking paper.
- In a large bowl, mix together the melted butter, caster sugar and light brown sugar.
- Stir in the eggs and vanilla extract.
- Add all of the flour and mix well to make a smooth, thick blondie batter.
- Fold in the Kinder chocolate, Kinder Bueno pieces and the chocolate chips.
- Transfer the batter to your lined tin and spread out evenly. Bake for 35-40 minutes, until the edges look firm and are pulling away from the tin slightly. The middle should look baked but still have a slight wobble.
- Leave the blondies in the tin to cool completely then put them in the fridge for 3-4 hours to set. This will make the gooey centre turn firm and fudgy.
- Once set, cut into squares and enjoy!
Notes
- Store in an airtight container in the fridge for up to 1 week.
Leave a Reply