Line an 8x8inch square baking tin with greaseproof paper. Set aside.
Place the dark chocolate and unsalted butter in a microwave-safe bowl. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside for now.
In a separate bowl, whisk the eggs and sugar for 1 minute until pale in colour and frothy.
Pour in the melted chocolate mixture into the whisked eggs and the flour, and fold the mixture together until fully combined.
Break up the Kinder Bueno and Kinder Chocolate bars into the mixture, and fold everything together.
Bake for 17-20 minutes* until the top is no longer shiny and the edges have started to crack. If you give the tin a gentle shake, the brownies should have a slight wobble.
Leave to cool completely for at least 4 hours or overnight for best results. You can speed up the cooling time by putting the brownies in the fridge to set for an hour. This will make cutting them easier and make the brownies even more fudgy.
Melt the white chocolate in the microwave for 20-30 seconds until smooth. Drizzle over the brownies, then slice and serve!
*Even if you’re unsure if your brownies are ready, I would always suggest taking them out as they will continue to cook as they cool.
Keyword brownies, Chocolate, Kinder Bueno, White chocolate