Kinder Bueno Brownies

These Kinder Bueno brownies are rich and irresistibly delicious. They come together in under an hour and make the perfect treat for guests, kids, or whenever you’re craving something indulgent.

Ingredient Notes

• Unsalted Butter: Adds richness and moisture to the brownies. Using unsalted butter lets you control the amount of salt in the recipe. If you only have salted butter, you can remove the added salt.
• Dark Chocolate: Adds depth and intensity to the brownies, giving them a richer flavor. Choose good-quality chocolate with cocoa butter listed in the ingredients for the best result.
• Kinder Chocolate: Melts directly into the batter, adding to that signature Kinder flavor of the brownies. This helps make the brownies softer and sweeter compared to using only dark chocolate.
• Nutella: Adds the signature hazelnut flavor that Kinder Buenos are known for.
• Sugar: Granulated white sugar works best here, giving the brownies a chewy texture.
• All-Purpose Flour (Plain Flour): Provides just enough structure while keeping the brownies soft. This is the same as plain flour in some countries.
• Cocoa Powder: Intensifies the chocolate flavor.
• Salt: Enhances the overall flavor.
• Kinder Buenos: Fold into the batter for crunchy, creamy bursts of hazelnut flavor. Press any exposed pieces just under the surface before baking to stop them from burning.

Chef Tips

Line Your Tray the Right Way: Grease the baking tin lightly so the parchment stays in place. Cut a sheet of parchment about 1½ inches longer and wider than the base of the pan. Make four cuts at the corners so the paper folds neatly into the shape of the tin. The overhang around the edges lets you lift the whole slab out cleanly once it’s cooled.

Keep Kinder Pieces Under the Surface: Press any visible Kinder Bueno chunks just below the batter before baking. This protects the wafer and filling from burning in the oven.

Cool Fully Before Cutting: Let the brownies cool completely in the tray so they hold their shape when sliced. Cooling also allows the Kinder pieces inside to set, giving you clean chunks instead of melted streaks.

Step by Step Instructions

1) Preheat the oven to 355°F (180°C). Line an 8×8-inch baking pan with parchment paper.

2) In a bowl, sift together the cocoa powder and flour. Stir in the salt and set aside.

3) In a heatproof bowl set over a pan of gently simmering water, melt the dark chocolate, Kinder chocolate, butter, and Nutella together, stirring frequently until smooth. Make sure the bottom of the bowl doesn’t touch the water.

Microwave method: Place the dark chocolate, Kinder chocolate, butter, and Nutella in a microwave-safe bowl. Heat in 15–20 second bursts, stirring between each, until just melted and smooth. Stop when most of the mixture is melted and stir to finish.

4) Whisk the sugar into the warm chocolate mixture until fully combined.

5) Add the room temperature eggs, then whisk until the mixture becomes smooth and glossy.

6) Gently fold in the flour mixture until just combined, being careful not to overmix.

7) Fold in the Kinder Bueno pieces, then transfer the batter to the prepared pan and spread evenly. Press any exposed pieces just under the surface so they don’t burn.

8) Bake for 25–30 minutes for gooey brownies or 30–35 minutes for a cakier texture.

9) Let cool completely in the pan before slicing into squares.

Storage and Leftover

Room Temperature: Store brownies in an airtight container at room temperature for up to 4 days. If you’d like to serve them warm, microwave for 10 to 15 seconds until just heated through.

Fridge: Brownies can be stored in the fridge for up to 1 week in an airtight container. Refrigeration makes them firmer, but you can microwave them for 20 to 25 seconds to soften and warm before serving.

Freezer: Slice the brownies first and freeze them flat with a little space between each piece. Once frozen solid, transfer to an airtight container or freezer-safe bag. They’ll keep for up to 3 months. Thaw at room temperature or warm briefly in the microwave before serving.

Can I Bake These Brownies in a Different Pan Size?

Yes, you can. This recipe is written for an 8×8-inch pan (64 square inches), but it’s easy to adjust for other sizes. A larger pan will make the brownies thinner and bake them faster, while a smaller pan will give you thicker brownies that need more time in the oven.

Popular Pan Sizes

• 7×7-inch pan (49 square inches): About 23% smaller than an 8×8. The brownies will be thicker and need extra baking time. Start checking for doneness 3–5 minutes later than the original recipe. This size still yields 9 standard brownies.
• 9×9-inch pan (81 square inches): About 26% larger than an 8×8. The brownies will be thinner and bake more quickly. Begin checking around 5 minutes earlier. You can cut into 9 generous pieces, or slice into 12–16 smaller brownies.
• 9×13-inch pan (117 square inches): About 83% larger than an 8×8. For best results, double the recipe so the brownies keep their proper thickness. A doubled batch will be slightly thicker (around 9%) but still bakes well. Cut into a 4×5 grid for 20 servings or a 4×6 grid for 24 smaller brownies.

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