Thick, rich, gooey, fudgy brownies stuffed with a layer of Nutella and a layer of Kinder chocolate bars!
I mean, is there a better combo than Kinder and Nutella…
If you’ve been following me on Instagram for a while, you’ll know how much I love a gooey brownie.
For me, the perfect brownie has crisp, chewy edges, a crackly top and a dense, gooey centre. If you’re looking for more cakey brownies, these are not the ones, but I’d definitely recommend my 4-Ingredient Nutella Oreo brownies, as they’re super easy to make and much cakier than these.
So how do we get that fudginess in these brownies?
It’s all about the eggs! Specifically how much volume you can whip into the eggs. Once the sugar and butter are combined, you want to add the eggs and whisk until they’re super light and fluffy. This could take anywhere from 3-10 minutes, but it’s so worth the wait. I flick my hand mixer on, rest it on the side of the bowl and start washing up for 5 minutes (or just sit on TikTok, but let’s pretend it’s the washing up). This gives the brownies height and thickness. If your batter is runny when you pour it into the pan, chances are the finished product will be too. We love a gooey brownie, but runny is another story.
One question I always get asked is how the Kinder bars hold their shape after being in the oven?
The secret to this is the fridge! If you cut these brownies warm, you’ll end up with a sticky mess, a DELICIOUS sticky mess, but they won’t look like the photo. I always put fudgy brownies in the fridge once they’ve cooled in the tin. This helps to firm them up and all the ingredients come together to give a deeper, more luxurious flavour. Trust me, they taste so much better the next day, and you can always reheat them if you like your brownies warm.
These are definitely some of my favourite brownies I’ve made so far, and they went down a treat in my household.
The flavours, the textures, the LAYERS. You get the sweetness and creaminess of the Kinder, with the melt-in-your-mouth chocolate-hazelnut flavours from the Nutella in every single bite. Just heavenly.
I know how much you guys love Kinder and Nutella, so I hope you love these brownies as much as I do.
Kinder and Nutella Stuffed Brownies
- 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
- Heat the oven to 190C/170C (fan) and line an 8x8" 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
- 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.