30-40 min bake
Cook
9
Servings
Serves 9
Rate this recipe
Loading reviews...
30-40 min bake
Cook Time
Intermediate
Difficulty
9
Servings
Melt the butter in a small saucepan over medium-low heat, stirring and scraping the pan every 10-15 seconds, until it foams then turns golden brown with a nutty aroma and small brown bits (about 5-7 minutes). Remove from heat and stir in the cocoa powder and milk chocolate until smooth. Set aside to cool.
Preheat to 166°C (fan) for a dark aluminum pan, or 176°C (fan) for a lighter-coloured pan.
Line a square 8-inch baking tin with parchment paper, leaving overhang for easy removal. Lightly grease the paper.
In a bowl, add eggs, white sugar, and light brown sugar, and whisk until most or all of the sugar granules have dissolved — essential for a shiny, crinkly top.
Add vanilla and salt, then the brown butter and melted chocolate mixture. Mix everything together.
Add the flour and mix just until combined, avoiding overmixing.
Fold in the chopped Kinder chocolate until evenly distributed.
Pour the batter into the prepared pan, add dollops of white hazelnut spread over the top, and gently swirl with a skewer. Bake for 30-40 minutes.
Start checking at the 30-minute mark with a toothpick — the brownies are done when the edges are set and the toothpick comes out with a little batter still clinging to it.
Top with more chopped Kinder chocolate, let cool completely, then cut into pieces. Serve with vanilla ice cream.
If the top develops a crinkle before the centre is done, cover loosely with foil to stop the hazelnut spread burning. Continue baking until a toothpick comes out with a few moist crumbs attached.
Rate this recipe
Loading reviews...
