Kinder Bueno Brownies
User Reviews
5
Kinder Bueno Brownies
Description
The recipe melts dark chocolate and butter to form a smooth base, which is combined with beaten eggs and brown sugar for a light, fluffy batter. The addition of cocoa powder and flour creates a dense yet tender brownie texture. Incorporating Kinder Bueno chunks into the batter and as a topping introduces creamy hazelnut layers and crisp wafer pieces for contrast.
Baked at moderate heat, the brownies retain a slightly undercooked center that firms up upon cooling, preserving moistness. Cooling and chilling the brownies before slicing helps clean cuts and enhances texture.
Adding a drizzle of melted Nutella on top complements the hazelnut flavor theme. Ensuring eggs are at room temperature and folding dry ingredients gently prevents the brownies from becoming too dense. Lining the baking pan with parchment paper allows easy removal.
Ingredients
For the brownie batter:
- 150 g chocolate dark; broken into chunks
- 200 g butter
- 3 egg large
- 275 g light brown sugar
- 1 teaspoon vanilla extract
- 100 g plain flour
- 50 g cocoa powder
- 2 pack kinder bueno bars (43g pack)
To finish:
- 50 g chocolate Dark; broken into chunks
- 1 pack kinder bueno bars (43g pack)
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4. Line a 25x20cm (10x8") baking tray with baking paper.
- Place 150 g Chocolate and 200 g Butter into a microwave safe bowl. Heat in the microwave until fully melted. Alternatively, place the bowl over a saucepan of boiling water and melt.
- In a separate bowl, add 275 g Light brown sugar and 3 Egg. Whisk together for 3-4 minutes, until light and fluffy.
- Pour the chocolate mixture into the egg mixture with 1 teaspoon Vanilla extract. Fold together very gently.
- Add 100 g Plain flour and 50 g Cocoa powder to the mixture.
- Carefully fold in the flour and cocoa. Add 2 pack Kinder Bueno bars and 50 g Chocolate. Carefully mix again.
- Pour the batter into the lined baking tray and top with 1 pack Kinder Bueno bars.
- Bake for 25-30 minutes. Remove from the oven and allow to cool. The brownies will seem uncooked when removed from the oven, but they will continue to cook in the tray.
Notes
- Cool the brownies thoroughly, preferably chilled for a couple of hours or overnight before cutting for clean slices.
- Use room temperature eggs to improve batter volume and texture.
- Gently fold in flour and cocoa powder to avoid dense brownies.
- Lining the baking tray with baking paper prevents sticking and aids removal.
- Optionally drizzle with melted Nutella for extra hazelnut flavor before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 424kcal | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 163mg | 7% |
| Potassium | 242mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 31g | 62% |
| Vitamin A | 482IU | 10% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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