Ingredients

• 170 g unsalted butter melted and cooled slightly
• 250 g caster sugar
• 2 large eggs
• 125 g milk or dark chocolate melted and cooled slightly
• 100 g plain flour
• 30 g cocoa powder
• 1 tsp salt
• 27 Kinder mini chocolate bars
• 200 g Nutella

Instructions

• Heat the oven to 190C/170C (fan) and line an 8×8″ square baking tray with parchment paper
• In a large mixing bowl, add the melted butter and caster sugar. Whisk these together with an electric hand whisk or stand mixer until light in colour. About 2-3 minutes
• Crack the eggs into the bowl and whisk again. The mix should over double in size and be very pale in colour
• Pour in the melted chocolate and whisk briefly until just combined. Make sure the chocolate isn’t too hot, as you don’t want to cook the eggs!
• Place a seive over the bowl and pour in the plain flour, cocoa powder, and salt. Sift these in, then fold them into the mix. Do not over mix. As soon as you can no longer see streaks of flour, stop mixing
• Scoop half the mix into your prepared baking tray and spread it out to the edges
• Dollop on your Nutella and smooth it out evenly across the brownie. Then place the Kinder chocolate bars on the top until the whole base is covered
• Spoon the rest of the brownie mix on the top and gently smooth it out. Try not to disturb the Kinder bars underneath
• Bake in the oven for 25-30 minutes. The edges should be cracked and the middle should no longer wobble. If the whole brownie srill wobbles, continue baking in 5 minute intervals. Cover with tin foil if the edges start to burn at all
• Allow to cool fully in the tin, as the brownies will continue to bake out of the oven. Refrigerate overnight for firmer, fudgy brownies and a cleaner cut

Notes

• The brownies will last in an airtight container or in the fridge for up to 5 days.
• For best results, refrigerate overnight. This allows all the flavors to come together and provides a firmer, fudgier brownie.
• If your brownies are taking a long time to bake, your oven may be at the wrong temperature or you may have overmixed the batter. I would advise buying a separate oven thermometer as all ovens are different and can vary a lot in temperature. Continue to add 5 minutes until the edges are cracked and only the middle is slightly wobbly. Cover with tin foil if the edges start to burn.
• If using milk chocolate, make sure it’s at least 28% cocoa. Dairy Milk chocolate is too creamy for these brownies.

Nutrition