170gDark chocolate (70% cocoa solids) I use Lindt 70% dark chocolatebroken into chunks
2LargeEggsat room temperature
220gWhite caster sugar
2Kinder Bueno Milk
2Kinder Bueno White
150gKinder Chocolate Bars
20geach of milk and white chocolateto drizzle on top
Preheat the oven to 180°C (fan oven).
Line an 8x8inch square baking tin with greaseproof paper. Set aside.
Place the unsalted butter and dark chocolate in a microwave-safe bowl. Melt in the microwave in 30-second blasts (mixing after each) until smooth. Set the bowl aside for now.
In a separate bowl, whisk the eggs and white caster sugar for 1 minute until pale in colour and frothy.
Now pour the melted chocolate mixture into the whisked eggs and add the self-raising flour. Fold together until fully combined.
Break up the Kinder Chocolate bars and fold them into the mixture.
Pour half the brownie mixture into the baking tin and spread it out to the edges.
Unwrap the Kinder Bueno bars and place these on top. Pour over the remaining brownie mixture and spread it out to completely cover the Kinder Bueno bars.
Bake for 18-20 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 5 hours or overnight for best results (this will give the brownies time to set and turn fudgy). You can speed up the cooling time by putting the brownies in the fridge for 2 hours instead.
Melt the milk and white chocolate in the microwave for 20-30 seconds until smooth. Drizzle over the brownies, slice and enjoy
Store your Kinder Bueno Brownes in an airtight container, at room temperature for up to 3 days.
Keyword brownies, Caster sugar, Chocolate, Eggs, Kinder Bueno, Kinder Chocolate, White chocolate