Tik Tok is a fabulous place when it comes to food trends and inspiring teenagers to get active in the kitchen. Our lockdown 3.0 was filled with Tok Tok wraps for lunch and for weeks Maxi was desperate to make Kinder Bueno Brownies mainly as Kinder Buenos are his favourite, but I kept forgetting to put them on the shopping list (the husbeast is doing all our shopping) until this week.

Indulge in the rich, chocolatey goodness of these easy Fudgy Kinder Bueno Brownies. With just a few simple ingredients, you can create the perfect treat for any chocolate lover.

I wanted to make sure our recipe worked with the size of the packs (which are 172g for four 2-finger Kinder Buenos Bars. Follow our recipe to make the ultimate Thick, Fudgy and Gooey Chocolate Kinder Bueno Brownies with Kinder Bueno Chunks!

The secret to this recipe is the Light Muscarcardo sugar and the good-quality chocolate. It means that you have a sweet caramel element that you don’t get otherwise. You could substitute for standard golden caster sugar, but you do lose some of the fudgy brownie magic.

Up until recently, Brownies have always been a bit hit-and-miss for me. I love them but find that in order to get the center cooked I overcook the edges. I have learned to trust my gut and cover with foil if necessary. Plus using quality ingredients and accurate measurements makes all the difference. I always let them come to room temperature in the square baking tin before cutting them with a knife dipped in hot water.

Aldi and Lidl both do their own versions of Kinder chocolate Bars which will make this more economical. I am tempted to try our Muffin recipe with Kinder Bueno next.

The Ultimate Kinder Bueno Brownies

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Kinder Bueno Brownies

Follow our recipe to make the ultimate Thick, Fudgey & Gooey Chocolate Kinder Bueno Brownies with Kinder Bueno Chunks!

Course Cake, Dessert

Cuisine American, brownies

Keyword baking, brownies, kinder bueno

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cooling time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 16

Equipment

• 9 inch square tin
• Stand Mixer

Ingredients

• 200 grams Dark Chocolate at least 70%
• 200 grams Butter Unsalted
• 3 Eggs Large
• 275 grams Light Muscarvado Brown Sugar
• 50 grams Cocoa Powder
• 100 grams Plain Flour
• 340 grams Kinder Bueno

Instructions

• Preheat your oven to 180 degrees or 160 degrees fan
• Melt your butter and dark chocolate – we do this in a microwave on medium for 2 minutes and allow to cool.
• Cream together the sugar and eggs. The mixture will turn to a light brown and when you stop mixing leave a trail. It will be about twice the origionalvolume.
• Fold in your melted butter and chocolate and sift in the flour and cocoa powder and gently fold.
• Break up all but 2 fingers for the Kinder Bueno and gently fold into the mixture.
• Transfer the borwnie batter to your tin – we use a silicone one and make sure it is well greaced. If you are using a metal one then add parcement paper.
• Break up the reaining two fingers of Kinder Bueno and place on top of the brownie mix and bake for appoximatly 25 to 30 minutes.
• Once baked, leave to cool in the tin completely, and cut into your squares.

Notes

• I like to leave to cool and refrigerate for an hour before cutting.
• These brownies will keep in an airtight container for 5 days.
• Suitable for freezing on the day of making. 

 

You could adapt this recipe for any chocolate bar and it would be perfect if you have any leftover tinned sweets from Christmas such as Heros, Roses or Quality Street, I like the addition of wafers to the brownie mix. I find that milk chocolate is not the best for brownies and we have made these with the white chocolate kinder bueno bars and they were delicious.

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I am a huge fan of Callebaut Chocolate and although it seems expensive, however, in the quantity I buy it is comparable with the cost of supermarket brands and so much better quality. Once you have used it there is no going back.

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