Aaaaah the trusty Kinder Bueno. With it's flaky wafer exterior and creamy hazelnut filling, how can we improve on such beauty?
I'll tell you how.. We wrap it in a gooey, chocolate brownie. I know... NAILED IT!
I know your mouth must be starting to salivate already so let's dive in shall we?
For these Bueno Brownies, you'll need:
- 125g unsalted butter
- 125g milk chocolate
- 2 medium eggs
- 185g caster sugar
- 60g plain flour
- 25g cocoa powder
- 4 packets Kinder Buenos
Begin by preheating the oven to 180c/170c fan, then grease and line a 7inch square tin. Measure the butter and milk chocolate into a microwave safe bowl and microwave at 30 second intervals until it's all melted. Leave to the side to cool.
In a large bowl, whisk together the sugar and eggs until light and fluffy. You'll know they're ready when it leaves a trail on top of the mixture as you take the whisk out. If you are doing this by hand it will take 5-10 minutes but stick with it - I promise they'll be worth it!
Once the butter and chocolate mixture is about at room temperature, slowly pour it into the eggy mix and fold in gently. (You've just spent all that time adding air to these brownies so be careful not to knock it all out). Next add in the flour and cocoa powder gently folding again until it's well combined.
Pour half of the brownie mix into the prepared tin. Break two packets of the Buenos into pieces and place randomly on the top then carefully pour the remaining brownie mix on top ensuring all the Bueno chunks are covered. Bake the brownies for 20-25 minutes. They should be flaky but still have a gentle wobble - this way they'll be super gooey!
Run a knife around the edge of the brownies to unstick them from the sides of the tin. Leave to cool for around 15 minutes and then break up the remaining two packets of Kinder Buenos and scatter on top, letting them melt slightly to stick. Leave to cool completely in the tin before cutting.