Name: Fudgy Kinder Brownies
Cook time: 3040 min
Total time: 3040 min
Yield: 9 servings
Cuisine: International
Ingredients: 170 g butter; 250 g white sugar; 100 g light brown sugar; 3 eggs (at room temp); 70 g milk or dark chocolate; 65 g cocoa powder; 1 tsp vanilla extract; 1/4 tsp salt; 90 g all-purpose flour; 150-180 g Kinder chocolate; white hazelnut spread (amount not stated in source — for swirling on top)

Instructions

Ingredients

Recipe Progress

Brown the butter

Melt the butter in a small saucepan over medium-low heat, stirring and scraping the pan every 10-15 seconds, until it foams then turns golden brown with a nutty aroma and small brown bits (about 5-7 minutes). Remove from heat and stir in the cocoa powder and milk chocolate until smooth. Set aside to cool.

Preheat the oven

Preheat to 166°C (fan) for a dark aluminum pan, or 176°C (fan) for a lighter-coloured pan.

Prep the pan

Line a square 8-inch baking tin with parchment paper, leaving overhang for easy removal. Lightly grease the paper.

Whisk eggs and sugar

In a bowl, add eggs, white sugar, and light brown sugar, and whisk until most or all of the sugar granules have dissolved — essential for a shiny, crinkly top.

Combine wet ingredients

Add vanilla and salt, then the brown butter and melted chocolate mixture. Mix everything together.

Add flour

Add the flour and mix just until combined, avoiding overmixing.

Fold in Kinder chocolate

Fold in the chopped Kinder chocolate until evenly distributed.

Swirl and bake

Pour the batter into the prepared pan, add dollops of white hazelnut spread over the top, and gently swirl with a skewer. Bake for 30-40 minutes.

Check doneness

Start checking at the 30-minute mark with a toothpick — the brownies are done when the edges are set and the toothpick comes out with a little batter still clinging to it.

Cool and serve

Top with more chopped Kinder chocolate, let cool completely, then cut into pieces. Serve with vanilla ice cream.

Notes

If the top develops a crinkle before the centre is done, cover loosely with foil to stop the hazelnut spread burning. Continue baking until a toothpick comes out with a few moist crumbs attached.

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