This easy Kinder brownie recipe gives you a dense, fudgy centre under a thin, crackly top. Every bite has chunks of melting Kinder chocolate and ribbons of white hazelnut spread swirled through. Brown butter, cocoa, and milk chocolate do the work, and you go from bowl to plate in about an hour.
What makes this version different is the butter. You brown it until it smells nutty, then melt the cocoa and a milk chocolate bar straight into the hot pan. That toasted base is what gives these a deeper flavour than the boxed-style brownies most people make.
The step I never skip is dissolving the sugar into the eggs. Whisk until the granules melt and the mixture turns pale and glossy, because that dissolved sugar is what forms the shiny, crackly top. Rush it and the top stays dull and matte instead.
Kinder Brownies Recipe
16
servings20
minutes40
minutes305
kcalThese deeply chocolatey brownies come together in one pan, with most of the time spent browning the butter and waiting on the oven. Chopped Kinder bars go into the batter and on top, finished with a swirl of white hazelnut spread.
Ingredients
170g butter (¾ cup / 1½ sticks)
250g white sugar (1¼ cups)
250g white sugar (1¼ cups)
100g light brown sugar (½ cup, packed)
3 large eggs, room temperature
70g milk or dark chocolate (2.5 oz)
65g cocoa powder (¾ cup)
1 tsp vanilla extract
½ tsp salt
90g plain (all-purpose) flour (¾ cup)
150–180g Kinder chocolate (5.5–6.5 oz), chopped
White hazelnut spread, about 60g (¼ cup), for swirling
Extra chopped Kinder chocolate, for topping
Directions
- Brown the butter. Melt the butter in a small saucepan over medium-low heat, stirring and scraping every 10–15 seconds. It will melt, foam, then turn golden with a nutty smell and small brown bits, about 5–7 minutes. Off the heat, stir in the cocoa powder and chopped milk chocolate until smooth with no lumps, then set aside to cool.
- Heat the oven. Set it to 166°C fan (330°F) for a dark aluminium tin, or 176°C fan (350°F) for a lighter tin.
- Line the tin. Line an 8-inch (20cm) square tin with parchment, leaving an overhang, and lightly grease the paper.
- Dissolve the sugar. Whisk the eggs, white sugar, and brown sugar until most of the granules have dissolved. This is what gives you the shiny, crinkly top.
- Combine the wet. Whisk in the vanilla and salt, then mix in the cooled brown butter and chocolate mixture until smooth.
- Add the flour. Fold in the flour just until combined, and don’t overmix.
- Fold in the Kinder. Fold the chopped Kinder chocolate through the batter evenly.
- Swirl and bake. Spread the batter in the tin, drop random dollops of white hazelnut spread on top, and swirl gently with a skewer. Bake for 30–40 minutes.
- Check at 30 minutes. Insert a toothpick into the centre. They’re done when the edges are set and the toothpick comes out with a little batter still clinging to it. If a crinkle top has formed but the centre needs longer, cover loosely with foil so the swirl doesn’t burn.
- Cool and finish. Top with extra chopped Kinder, let the brownies cool fully in the tin, then lift them out and cut. Serve with vanilla ice cream.
FAQs
Why are my brownies cakey instead of fudgy?
Cakey brownies almost always come from too much air beaten into the batter. That’s why you fold the flour in just until the streaks vanish, since mixing past that point traps air and puffs them up. Keep the flour at the listed 90g and stop stirring the moment it disappears.
Can I use Kinder Bueno instead of the chocolate bars?
You can, but Bueno behaves differently because of the wafer and hazelnut cream inside. The wafer goes soft and a little chewy in the batter, while the plain Kinder bars melt into clean pockets of milk chocolate. If you want that wafer crunch, save the Bueno for the chopped topping at the end instead of folding it in.
What is white hazelnut spread and what can I use instead?
White hazelnut spread is the white chocolate version of a Nutella-style spread, sweeter and milder than the cocoa one. It pairs with the dark brownie base for contrast, which is why it goes in as a swirl rather than mixed through. If you can’t find it, melted white chocolate or white chocolate chips dropped on top do a similar job.
Why did my white hazelnut swirl sink into the batter?
A swirl sinks when the spread is too warm and runny or you drag the skewer too deep. Thin spread slips straight through the batter, and deep dragging buries it where you can’t see it on top. Use the spread at room temperature, drop small dollops, and swirl with just the tip of the skewer near the surface.
Do the eggs really need to be at room temperature?
Yes, cold eggs are worth avoiding here because they seize the warm brown butter mixture. When cold eggs hit the warm chocolate butter, the fat can firm up and streak instead of blending smoothly. If you forgot to take them out, sit the eggs in warm water for five minutes before you start.
Why does the recipe give two different oven temperatures?
The two temperatures match your pan, since dark metal absorbs more heat than light metal. A dark aluminium tin browns the edges faster, so you drop to 166°C to stop them drying out. Light pans need the higher 176°C to set the centre in the same time, so pick the one that fits your tin.
