Kinder Bueno Brownies

Thick and fudgy chocolate brownies with an entire layer of Kinder Bueno in the middle. Topped with Nutella and hazelnut white chocolate spread and even more Kinder Bueno!

These brownies are intensely chocolatey and have got to be the fudgiest brownies I've ever made. Oh, and they are quite something to look at too. I'm amazed that the relatively delicate Kinder Buenos stuffed inside stayed intact - but, as you can see they completely held their shape.

I love that you can see the Kinder Bueno bars peaking out of the cut brownies and because the layer covers the entire middle of the brownies it means every slice is packed with Bueno.

What you get is a really chocolatey brownie plus the incredible hazelnutty Kinder Bueno in every single bite. Oh my goodness, they are just heavenly.

Recommended recipe: If you like Kinder Bueno you will LOVE my Kinder Cake with Nutella Buttercream and gold drip!

As always, it's very VERY easy to make these brownies. They use the same simple ingredients as all my other brownie recipes which goes to show once you have a base recipe it's so easy to switch up the flavours.

The method for getting the Kinder Bueno into the brownie is the same as I used in my Galaxy Caramel Blondies. There is literally an entire layer of Bueno bars in the middle and I'm here for it!

Amy's tip: Use the menu below to jump to the information you need. Just want the recipe? Click the 'Recipe' heading or scroll to the printable recipe card at the bottom of the page.

Jump to:

• Key ingredients
• 20cm/8" square tin
• Watch the step by step recipe video
• How to make them
• How to tell when brownies are done
• Top tips
• More brownie recipes you'll love
• Recipe

Key ingredients

• Dark chocolate: use a quality dark chocolate of at least 70% cocoa. Avoid cheap cooking chocolate because it's not the same. Nothing worse than a sad, pale brownie and that's down to the quality of chocolate so this ingredient is non-negotiable! I use Green and Black's because it's smooth and deep in flavour.
• Vegetable oil: the addition of a tablespoon of vegetable oil makes for the ultimate fudgy brownie and it works like a charm in any brownie recipe.
• Cocoa powder: use a good quality unsweetened cocoa powder. The Green and Black's one is very good as is the Dr Oetker fine dark cocoa powder.
• Kinder Bueno: the star ingredient - you will need 6 bars of Kinder Bueno to fill the middle of the brownies. In a 20cm tin, this translates to 7 rows of 4 and 7 rows of 3 to make them all fit without any gaps. Depending on how you cut your brownies (I cut mine into 9 large squares) you will need a further 18 pieces (2 pieces on each brownie square) of Kinder Bueno to decorate the brownies. This works out to just over 2 bars.
• Nutella: a drizzle of Nutella to decorate with and continue the hazelnut theme of the bake.
• Hazelnut and white chocolate spread: this amazing spread can be bought in Morrisons and tastes EXACTLY like the inside of a Kinder Bueno. I use it in this Kinder Bueno Cheesecake and these Kinder Bueno Cupcakes and it tastes so good! A drizzle of the spread really finishes off the presentation of the baked brownies.

20cm/8" square tin

I bake most of my brownies in a 20cm/8" square tin. This is because I like a thick brownie and I think the overall finished result looks better when baked in this tin.

You can use this recipe, as it is written and bake the brownies in a 13" by 9" tin. However, your brownies will not be as thick so that's something to bear in mind. If using this larger tin, you'll need to reduce the baking time to around 20 minutes.

Watch the step by step recipe video

How to make them

Step One: Break the dark chocolate into small pieces and chop the butter into pieces about the same size. Melt them in a saucepan over a low heat then set aside until needed.

Step Two: Put the eggs, brown sugar and caster sugar into a large bowl. Use a handheld electric whisk to beat them together. You will need to whisk for at least 3-4 minutes. The eggs and sugar will turn very pale and should double in size.

Step Three: Pour the melted butter/chocolate and vanilla extract into the whisked eggs and sugar. From now on, use a spatula or wooden spoon to mix the ingredients. Fold the ingredients together in large looping movements (so you don't knock the air out).

Step Four: Sieve in the plain flour, cocoa powder and salt. Fold it into the chocolate mixture very gently. If you overmix at this stage you risk cakey dry brownies. Stop mixing as soon as you can no longer see white streaks of flour.

Step Five: Pour half of the brownie batter into your prepared tin. Then add the layer of Kinder Bueno bars. Top with the remaining brownie batter and use a spatula or the back of a spoon to smooth it over the top of the Kinder Bueno bars taking care not to dislodge them. Bake for 20 minutes - see below for my notes on how to check if the brownies are done.

Step Six: When the brownies have completely cooled, remove them from the tin and cut them into slices as desired. I cut them into 9 equal squares that measured 6.6cm X 6.6cm and yes, I use a ruler! Put the Nutella and hazelnut and white chocolate spread into piping bags. Pipe each of the spreads on top of the brownies.

I chose to do a 'wiggle' pattern and find it easier to get it really neat if the brownies are already cut into individual squares. For a final decoration, place two pieces of Kinder Bueno on top.

Amy's tip: Warm the Nutella and hazelnut and white chocolate spread for 15 seconds in the microwave as this will make it easier to drizzle. If you don't have piping bags you can drizzle the spreads over with a spoon.

How to tell when brownies are done

Timing is everything when baking brownies, too long in the oven and the brownies will not have that fudgy, gooey middle. Check out this article for an excellent visual of how to tell if brownies are undercooked, done or overcooked.

I baked these brownies for exactly 25 minutes and they were perfect. If you like yours underdone then reduce the baking time by 5 minutes. If you like your brownies with less of a gooey middle, increase the baking time by 5 minutes. 30 minutes baking time should be the absolute maximum though, otherwise, you'll just end up with chocolate cake!

Top tips

• Use an electric handheld whisk: to beat the eggs and sugars for at least 3-4 minutes or until the mixture has doubled in size.
• Now ditch the electric whisk: when adding the melted chocolate and butter to the whisked egg mixture use a spatula or wooden spoon and not an electric whisk.
• Fold gently by hand: likewise, fold the flour, cocoa powder and salt in by hand very gently and do not overmix.
• Timings: 20 minutes for an underdone very fudgy oozing brownie. 25 minutes for a set brownie with a fudgy squidgy middle. 30 minutes for a set brownie that's not gooey but still has a little squidge in the middle.
• Properly cool: once baked allow the brownies to cool in the tin until you can handle it. I then suggest wrapping it in clingfilm and putting the tin into the fridge for 2-3 hours before attempting to remove the brownies and cut them. You must wait until the brownies are cool otherwise you won't be able to cut them into neat squares.
• Storage: store in an airtight container in a cool dark place for up to 5 days.

More brownie recipes you'll love

• Mince Pie Brownies
• Wagon Wheel Brownies
• Jaffa Cake Brownies
• Peanut Butter Brownies
• Sweet Potato Brownies

I hope you love these delicious, fudgy Kinder Bueno Brownies as much as I do. The layer of Kinder Bueno really takes them to another level and I was so pleased with the final presentation.

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