Easy Kinder Bueno Blondies
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Easy Kinder Bueno Blondies
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Chewy, gooey Kinder blondies with Kinder Bueno pieces inside.
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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.
Nutrition Information
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Serving
1blondie
Calories
300kcal
(15%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Monounsaturated Fat
2g
Cholesterol
47mg
(16%)
Sodium
27mg
(1%)
Potassium
13mg
(0%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Nutrition Facts
Serving: 16blondies
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1blondie | |
| Calories | 300kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 27mg | 1% |
| Potassium | 13mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
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