Kinder Chocolate Brownies
A mix between chewy and fudgy, these brownies are something else. There’s something so nostalgic about Kinder Chocolate and melting it to put in brownies takes it to another level. Rich chocolatey brownies with the perfect notes of hazelnut and milk!
For these brownies, the main type of Kinder chocolate you will need is the most simple bar – Kinder Chocolate Milk + Cocoa. It’s a thin layer of milk chocolate around creamy milky filling. The other type is Kinder Bueno which is much thinner milk chocolate coating over a wafer and at the center, a decadent hazelnut filling. The wafer is chopped up and baked into the brownie for a nice unexpected crunch.
I took a lot of notes from Food52’s article on everything you need to know about brownies. I personally love a mix between fudgy and chewy and staying away from cakey. I used white sugar to get that crispy crackle on the top — the signature look of a brownie that’s going to be amazing. I used butter instead of vegetable oil for two reasons. One, the flavor is a whole lot better. Second, since we’re using melted chocolate, we’re already getting plenty of liquid fat from there.
Forget cookies, chewy fudge brownies and a shot of cold milk are the real match made in heaven.
If you try this recipe out, share it with the hashtag #moribyankitchen so I can see all your creations!