My teen has been begging to make Kinder Bueno Brownies since seeing them on Tik Tok, but he forgot to save the recipe, so we adapted our favourite brownie recipe and a week, a lot of chocolate and taste testing later we have perfected our recipe for Kinder Bueno Brownies.
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 has been filled with Tok Tok wraps for lunch and for weeks Maxi has been 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.
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, Fudgey & 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 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.
Aldi and Lidl both do their own versions of Kinder Bueno Bars which will make this more economical. I am tempted to try our Muffin recipe with Kinder Bueno next.
The Ultimate Kinder Bueno Brownies
Kinder Bueno Brownies
Follow our recipe to make the ultimate Thick, Fudgey & Gooey Chocolate Kinder Bueno Brownies with Kinder Bueno Chunks!
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.
Fold in your melted bytter and chocolate and sift in the flour and cocoa powder and gently fold.
Break up all but 2 fingers for the Kinder Bueno and gebntlyfold into the mixture.
Add 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 four 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.
Recipe 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.
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I am a huge fan of Callebaut Chocolate and although it seems expensive 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.