This layered KitKat Brownies recipe takes a classic chocolate brownie batter and sandwiches a layer of KitKat wafer biscuits for the ultimate contrast of squidge and crunch.
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 the brownie batter into the lined tin and level off.
Arrange the KitKat fingers on top.
Pour the remaining batter on top.
Bake your brownie for approximately 30-35 minutes until a skewer inserted into the centre comes out with sticky crumbs.
Place the brownie in its tin on a wire rack to cool completely. I like to then chill mine overnight to get them nice and firm for slicing.
Once completely cooled, transfer the brownie to a board and trim the edges, then cut into 12 equally sized squares in a 3x4 pattern.