Hands up for the best brownies ever! Deliciously easy and utterly indulgent these Kinder Bueno brownies need to go straight to the top of your must bake list. Packed full of Kinder chocolate chunks and Bueno pieces with a chocolate hazelnut filling; you’re going to find them absolutely irresistible!
Lou’s recipe overview
SKILL: Intermediate
TASTE: Rich fudgy chocolate with hazelnut cream
PROS: Use just one bowl, and full of Bueno, what’s not to like
CONS: Absolutely none!
Let me introduce you to your new favourite brownies ever… fact! These Kinder Bueno stuffed brownies are one of the most fudgy and deliciously easy traybakes you’ll ever make.
Yes I know I said my Rolo brownies were the best ever. But let’s be honest, you can never have enough recipes that are full of chocolate, sugar and butter, can you?
I’ve been meaning to bake these for so long, and honestly the Bueno’s have been tucked away in the baking cupboard since last year. I know… how terrible is that. Those hazelnut cream filled wafers don’t deserve to be hidden away.
But finally the time has come, and here they are. Are you ready?
Why you’ll love these brownies
Before we get going, let’s just take a moment to appreciate the beauty of that dark chocolately batter and those pockets of hazelnut cream. Just close your eyes and imagine eating them. Tastes good right?
If you Google brownies you’ll get 1000s of hits, so what makes these brownies extra special? Well they’re…
- Devilishly rich with a light crispy wafer filling that will have your tastebuds going wild
- Use my go-to brownie recipe as the base, that gives you perfect brownies every time
- Only use one mixing bowl so there’s less washing up which is always a good thing
- Super quick to make and you’ll be taking them out the oven in less than an hour, start to finish
Once you’ve got the brownie recipe nailled, you can switch out the Bueno for your favourite chocolate bars or even cookies, like these super orangey chocolate Jaffa Cake brownies!
What you need to make this recipe
View my Amazon shopping list with equipment and ingredients
The ingredients
When I say the recipe is easy, I really mean it; and not only that there’s no fancy ingredients either. Here’s what you’ll need to get ready…
- Dark Chocolate – I prefer to use a semi-sweet dark chocolate for this recipe, about 40-50% cocoa. It will give you the rich, deep chocolate flavour you are after without masking the Bueno hazelnut flavour. You can use a higher cocoa percentage like 70% if you prefer but you might find the brownies taste a slightly bitter. Try to avoid milk chocolate as this will have added sugar which can affect the texture and taste of your brownies, making them too sweet.
- Kinder Bueno Bars – They wouldn’t be Bueno brownies without them. With a crispy wafer filled with hazelnut cream and coated in chocolate, they add a crunch to your fudgy brownies. I used the milk chocolate ones, but you could try the white chocolate version as well.
- Kinder Chocolate Bars – I decorated the top of my brownies with chunks of my favourite Kinder Chocolate; you could swap this for extra Bueno pieces if you wanted too. I also melted some leftover chocolate to drizzle over the top.
Recommended ingredients
The equipment
The best thing about these Kinder Bueno brownies are their simplicity, and while there’s no fancy ingredients there’s also no fancy equipment needed. Everything you’ll need will be right there in the kitchen cupboard.
All you’ll really need is a large mixing bowl and a hand held mixer, or a stand mixer if you have one. And if you’re after an arm workout, grab a balloon whisk.
You’ll also need…
- Brownie Pan – You’ll need either or square or rectangle brownie pan to bake the recipe in, the choice is yours. If you don’t have a brownie pan, you can use a cake tin. I use a metal 9-inch square tin, it bakes so much better than a silicone mould.
- Baking Parchment – Even if you have the best non-stick baking tin ever, you’ll want to line it with baking parchment when baking brownies. Not only does it keep you pan in great condition, it makes it so much easier to lift the brownies out when they’re cooled down.
- Offset Palette Knife – If there’s one thing I can’t recommend investing in enough, it’s an offset palette knife; I love mine. It’s ideal for getting a really smooth top without getting your fingers in the filling. But if you don’thave one, just use the back of a spoon.
How to make the brownies
Full measurements and instructions can be found in the recipe card
The brownie batter is whipped up in a matter of minutes so grab everything you need and lets bake….
Start off by melting the chocolate and the butter together in a heatproof bowl. You can do this either by placing the bowl over a pan of simmering water, or in the microwave in 30 second blasts (1-2). Pop the melted mixture to one side to cool down.
In the meantime, add the eggs and caster sugar into a large mixing bowl and whisk with a handheld mixer for about 3 minutes, until they are thick, pale and fluffy (3-4).
Add the melted chocolate to the whisked egg and a teaspoon of vanilla extract. Then with a rubber spatula mix until well-combined (5).
Next up, sieve together the plain flour and cocoa powder and add to the chocolate mixture. Gently fold the everything together, making sure that all the flour is incorporated (6-8). The batter should be thick and fudgy, just like it should be!
Pour the half the brownie batter into a lined brownie pan and spread out to an even layer. Scatter over the Kinder Bueno pieces, before add the remaining batter on top and levelling off (9-11).
Add a final layer of Kinder chocolate chunks and you’re ready to bake your Kinder Bueno brownies for 30-35 minutes at 180C/ 350F (12).
Step by step video
Frequently asked questions
Depending on how big you cut the brownie, the recipe will make between 9-12 slices.
The brownies are best stored in an air-tight container at room temperature.
The brownies will keep up to 5 days in an air-tight container.
Yes! Once they are fully cooled, slice up the brownies and wrap them in baking parchment before placing in a freezer-proof container. They will keep for 1-2 months. Remember to fully defrost the brownies before eating.
Recipe top tips and notes
I’ll hand on my heart state that this recipe is foolproof! But I’ll also admit that it can have its moments. Take it a tweak too far and you’ll end up with a cakey brownie or one that’s completely squidgy.
To make sure you get the perfect brownie everytime, here are my top tips…
- Make sure your eggs are at room temperature – Eggs straight from the fridge are harder to whisk and get nice and frothy. So get them out of the fridge in plenty of time before you want to make the brownies. Alternatively, pop them in warm tap water for 10 minutes and they will come up to temperature.
- Let the melted chocolate cool down – You’re going to be adding the melted chocolate to the eggs, so it’s super important that you make sure the chocolate has cooled. If the don’t the hot chocolate will begin to cook the eggs and you’ll end up with scrambled eggs instead!
- Don’t be tempted to overbake the brownies – I always go on the side of underbaking my brownies. Remember that when you take them out of the oven, they will continue to bake with the residual heat. Try testing the brownie edge with a skewer, about 5 minutes before the bake time is up. If it comes out with moist crumbs attached, then its just right.
- Make sure you let the brownies cool fully – I know they smell amazing, and it’s so tempting to get stuck straight into the brownies straight from on the oven; but be patient and wait for the brownies cool. Leave them to cool in the the pan for 10-15 minutes, then using the baking parchment lift them out and fully cool on a wire rack. You’ll get perfectly fudgy brownies rather than ones that fall apart.
More brownie recipes to try
If you liked these Kinder Bueno brownies here are some other recipes that I think you’d enjoy…
Kinder Bueno Brownies
Equipment
Ingredients
- 200 g Butter Unsalted
- 200 g Dark Chocolate 40-50% Cocoa
- 350 g Caster Sugar or Superfine Sugar
- 4 Eggs Medium
- 120 g Plain Flour or All Purpose Flour
- 50 g Cocoa Powder
- 8 Kinder Bueno Sticks
- 4 Kinder Chocolate Bars
VIDEO
Instructions
- Preheat the oven to 180C/350F, and line a brownie tin with baking parchment.
- Melt the chocolate and butter together over a double boiler or in a microwave. Leave to one side to cool down.
- In a large mixing bowl, beat together the eggs and caster sugar with a handheld mixer until thick, pale and fluffy. Alternatively, whisk together in a stand mixer with the balloon attachment.
- Pour the cooled chocolate into the egg mixture and gently whisk together until the mixture is silky and smooth.
- Sieve together the flour and cocoa powder, and add to the chocolate mixture. Gently fold together with a metal spoon or spatula until everything is well combined.
- Pour half the batter into the lined brownie tin, and scatter over the Kinder Bueno pieces. Pour over the remaining brownie batter and smooth over with an angled spatula. Scatter over the Kinder Chocolate pieces pushing them into the brownie batter.
- Bake for 30-35 minutes until firm but still a little gooey in the centre. Test the brownies with a skewer after 25 minutes. Make sure you check the brownie about 1-inch from the edge of the pan; if it comes out with moist crumbs then its ready; if its still gooey bake for another 5 minutes and test again.
- Leave the brownies to cool in the pan for 10-15 minutes, then lift out using the baking parchment and leave to fully cool on a wire cooling rack.
- For perfect slices, once they are fully cooled pop the brownies in the fridge for 30 minutes to chill before cutting into pieces. They will be firmly set and you will end up with nice straight edges.
Notes
- How many do these brownies serve? An 8-inch brownie pan will make about 16 slices.
- How to store these brownies? The brownies are best stored in an air-tight container at room temperature.
- How long will the brownies keep? The brownies will keep up to 5 days in an air-tight container.
- Can you freeze the brownies? Yes! Once fully cooled, slice the brownies and wrap them in baking parchment before placing in a freezer-proof container. They will keep for 1-2 months. Remember to fully defrost the brownies before eating.
Nutrition
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
