These brownies are an ode to my absolute favorite candy bar: Kinder Bueno. It has taken me ages to find a way to replicate the layers of a kinder bueno bar in a bar format. Figuring out what I wanted to create wasn’t exactly the issue, more so finding the right ingredients. After months of looking for something that wouldn’t require a shipment from Amazon; I found exactly what I needed and went to work. The end result is a gooey brownie with layers of wafer cookie, hazelnut spread, and melted chocolate. It’s almost too easy to make and tastes like an elevated version of the best candy bar.
Layers and Key Ingredients
- The base brownie comes from my tiramisu brownie recipe, made with espresso and cocoa powder. The brownie is on the chewier end of the spectrum which lend itself well to layering.
- The second layer is wafer cookies. I used a waffle crisp cookie, which I found at Aldi. If you don’t have access to these specific cookies, any thin butter or wafer cookie will do.
- The third layer consists of hazelnut milk spread. This is not the same thing as Nutella, as it uses white chocolate and milk to give it a more milk flavor. This spread tastes exactly like the inside of a Kinder Bueno. I found this specific one at Walmart, but World Market may also keep them in stock.
- The fourth and final layer is chocolate melting wafers. Melting wafers harden on their own, and creates a thin shell of chocolate on top of the brownies. You can also use regular melted chocolate with a bit of coconut oil to achieve a similar texture.
Kinder Bueno Brownies
Recipe by
Servings
8 bars
Prep time
15 minutes
Cooking time
45 minutes
These brownies are a fun take on one of the best candy bars. The base layer consists of a chewy, rich espresso brownie. Crispy wafer cookies, creamy hazelnut milk spread, and a thin chocolate coating mimic the layers of a Kinder Bueno and round out this dessert. Serve with a glass of cold milk!
Ingredients
- 5 Tbsp unsalted butter
- 1 1/4 Cup granulated sugar
- 2 large eggs and 1 yolk, cold
- 1 tsp vanilla
- 1/3 Cup vegetable oil
- 2 tsp instant espresso powder
- 3/4 Cup cocoa powder
- 1/2 Cup flour
- 1 Tbsp cornstarch
- 1/4 tsp salt
- 8 wafer cookies (see photo above)
- 1 cup hazelnut milk spread
- 1/4 cup chocolate melting wafers; dark or milk chocolate
Directions
- Preheat Oven: Preheat your oven to 325 degrees. Line a 8 x 8 in metal baking dish with parchment paper. Grease.
- Melt butter and sugar: Place unsalted butter and granulated sugar into a microwave-safe bowl. Microwave on HIGH for about 40 seconds, just until almost all the butter has melted. Stir to melt the remaining butter.
- Combine Wet Ingredients: Pour butter and sugar mixture into a large bowl. Whisk in the eggs, yolk, and vanilla. Add in the vegetable oil and espresso powder, and sift in the cocoa powder. Whisk until no streaks of cocoa remain.
- Add Dry Ingredients: Add the flour, cornstarch, and salt to wet ingredients. Stir just until no streaks of flour remain, scraping down the sides of the bowl often.
- Bake: Pour batter into baking dish. Bake for 25-30 minutes. You’ll know the brownies are done when they are slightly puffed in the center and pulling off the edges. When a toothpick is placed into the center of the pan, tight crumbs should still be attached. Do not overbake. Allow brownies to cool fully before adding the topping.
- Layer: Add a layer of wafer cookies on top of the brownies, covering the entire surface. Next, pour the hazelnut spread over the cookies, using a spatula to create an even layer. Start with about 1/2 cup of filling, adding more to your preference. Set in the fridge as you melt the chocolate.
- Melt Chocolate: In a microwave-safe bowl, heat the melting wafers for 30 seconds at a time, at 50% microwave power. Stir, and cook for 15 seconds at a time until fully melted. Pour the melted chocolate over top of the hazelnut spread, using a spatula to get an even layer. Set in the fridge for 15 minutes to set.
- Serve and Store: Once the chocolate is set, the brownies are ready to serve. You can store them in the fridge for up to 5 days.
The Whisking Tree 
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