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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!


1/2 cup all purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon espresso powder (optional)
6 oz Kinder Milk Bar chocolate
1/2 cup unsalted butter
2 eggs, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup chopped Kinder Milk Bar
1/2 cup chopped Kinder Bueno


Preheat oven to 350°F. Prepare your baking pan by lining with parchment paper and spray or butter to avoid sticking.
In a medium-sized bowl, whisk together all purpose flour, cocoa powder, salt, and espresso powder. Set aside.
In a microwaveable bowl, add the Kinder Milk chocolate and unsalted butter. Microwave in 20-30 second intervals, stirring in between. It should take about 2-3 rounds before it all melts when you stir. Set aside to cool a bit.
In another bowl, add the eggs, sugar, and vanilla extract. Whisk for a good minute just until it starts to lighten in color a bit.
Add the dry ingredients and the melted butter and chocolate mixture into the egg mixture. Use a rubber spatula to mix without incorporating air bubbles.
Add both chopped chocolates in and give it another stir.
Pour the batter into the prepared baking pan and pop in the oven for 22 minutes.
Once the brownies are done, take them out and let them cool before cutting and serving.

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