Hazelnut cream-filled wafers coated in chocolate and bathed in a rich, fudgy brownie batter! You're going to love these quick, easy Kinder Bueno Brownies.
Kinder Buenos are a hazelnut cream-filled chocolate bar with a chocolate-coated wafer shell. If you've never had one, you should seek one out immediately (go on, now!).
Ferrero, the company behind Kinder, is Italian and famous for Nutella, Ferrero Rocher and Tictacs. But Kinder Bueno gets their name from the German word "Kinder", meaning children, and the Italian word "Bueno", meaning good. And good they are indeed!
Kinder Bueno comes in a few styles, including classic milk chocolate, dark chocolate, white chocolate Kinder Buenos or minis.
For this Kinder Bueno Brownies recipe, you can use any style of Kinder Bueno to sandwich between layers of irresistible brownie batter, creating the perfect contrast of texture.
I've used 10 full-size white and milk chocolate Kinder Buenos in this recipe. If you choose to use minis, just make sure you go by the weight indicated on the recipe card to use the right amount.
To make your Kinder Bueno Brownies, you'll need to make the brownie batter, which is really quick and easy.
First, you'll melt chocolate and butter together in the microwave. Then you'll gradually mix in the sugar, eggs, vanilla, and plain flour.
When your batter has come together, you'll pour half of it into your lined baking tin. Don't pour it all in, though! You need to stop in the middle, then add your Kinder Bueno pieces before topping with more brownie batter.
Finally, once your Bueno bars are submerged in a brownie batter bath, you'll pop the whole tin into the oven for around 30 minutes or until a skewer comes out with sticky crumbs.
Remember, this is a brownie, not cake, so you want it slightly underbaked to get that fudgy finish. I like to place mine in the fridge overnight once cool to get a perfect brownie texture before cutting and serving.
So, now you know the secrets behind these rich, moist Kinder Bueno brownies with a crispy, creamy centre - prepared and baked in less than 1 hour!
If you're raring to give them a go, the full recipe for my Kinder Bueno brownies is below. I've included a complete list of ingredients and suggested equipment, with clear step-by-step instructions with plenty of photos. Have fun!
Ingredients
- 400 g (14.1 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (9.9 oz) salted butter cubed
- 450 g (15.9 oz) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (6 oz) plain white flour (all purpose flour)
- 215 g (7.6 oz) Kinder Bueno bars (10 bars - mix of white chocolate & milk chocolate)
Equipment
- Medium roasting pan 35x25cm (14x10")
Instructions
Make the brownie batter
Preheat the oven to 180C (160C fan).
Grease and line your tin.
Put the dark chocolate and butter in a large microwave-safe bowl.
Microwave in 30-second bursts, stirring between each burst until melted. Avoid overcooking as this can negatively affect the chocolate.
Add the caster sugar.
Stir through with a manual whisk - I say stir as you don’t want to add air but a whisk is still the best tool as it distributes everything quickly.
Add the eggs and vanilla.
Stir with the whisk again.
Put the flour through a sieve into the bowl.
Stir to combine.
Assemble the brownie
Pour half of the brownie batter into your prepared tin and level off.
Arrange the Kinder Bueno bars on top.
Pour the remaining brownie batter on top and level off.
Bake for approximately 30-35 minutes until a skewer pushed into the centre comes out with sticky crumbs (bear in mind you may hit Kinder Bueno, so test in 2-3 places).
Allow to cool in the tin, then chill overnight to make them easy to slice.
Slide onto a serving board and slice into 12 pieces (in a pattern of 3 by 4).
Print this Kinder Bueno Brownies recipe
Kinder Bueno Brownies Recipe
Ingredients
- 400 g (14.1 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (9.9 oz) salted butter cubed
- 450 g (15.9 oz) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (6 oz) plain white flour (all purpose flour)
- 215 g (7.6 oz) Kinder Bueno bars (10 bars - mix of white chocolate & milk chocolate)
Equipment
- Medium roasting pan 35x25cm (14x10")
Instructions
Make the brownie batter
- Preheat the oven to 180C (160C fan).
- Grease and line your tin.
- Put the dark chocolate and butter in a large microwave safe bowl. Microwave in 30 second bursts, stirring between each burst, until melted. Avoid overcooking as this can negatively affect the chocolate.
- Add the caster sugar. Stir through with a manual whisk - I say stir as you don’t want to add air but a whisk is still the best tool as it distributes everything quickly.
- Add the eggs and vanilla. Stir with the whisk again.
- Put the flour through a sieve into the bowl. Stir to combine.
Assemble the brownie
- Pour half of the brownie batter into your prepared tin and level off.
- Arrange the Kinder Bueno bars on top.
- Pour the remaining brownie batter on top and level off.
- Bake for approximately 30-35 minutes until a skewer pushed into the centre comes out with sticky crumbs (bear in mind you may hit Kinder Bueno, so test in 2-3 places).
- Allow to cool in the tin, then chill overnight to make them easy to slice.
- Slide onto a serving board and slice in 12 pieces (in a pattern of 3 by 4).
Nutrition
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