Hello lovelies,
I’ve recently been absolutely obsessed with watching videos of bakers stuffing their brownies with an array of ingredients – it’s become my guilty pleasure of an evening to settle down and watch video after video of brownie stuffing.
They all have my mouth watering as they look so damn delicious, so guess what I’m doing today?… yup, I’m jumping on the bandwagon and stuffing my brownies.
Now, the combination of nutella and kinder has been around donkeys years but in all the years I’ve seen bakers using it, not once have I used the combination in a bake myself so what better to do than kill two birds with one stone and stuff them into my brownies?
Let’s just say, I’m fricking obsessed with the outcome!
If I was to sell this to you, I’d say: “this is my ultra-indulgent, decadent sweet treat that combines my rich, fudgy brownie batter with a hidden gooey centre. This has to be the most naughty brownie I’ve made to date but my word is it the best brownie I’ve made to date also (and I’ve got a lot of brownie recipes on my page that I love)”.
I don’t think there’s much more that needs to be said…
So, if these brownies sound like abit of you and you want to recreate a batch for yourself, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert, Sweet Treat
Servings: 10 Large Slices
Prep Time: 15 Minutes
Bake Time: 30 Minutes
Chill Time: Minimum Of 4 Hours
Overall Time: 4+ Hours
Ingredients You Need:
- 200g Of Unsalted Butter
- 200g Of 70% Cocoa Dark Chocolate
- 3 Large Eggs
- 275g Of White Caster Sugar
- 100g Of Plain Flour
- 50g Of Cocoa Powder
- 32 Bars Of Kinder Mini Milk Chocolate Bars
- 200g Of Nutella
How To Make The Stuffed Brownies:
- Firstly, gather together your equipment and ingredients, line two 9” loose-bottomed baking tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, the night before, spread the 200g of Nutella evenly across the base of one of the lined baking tins and place into the freezer.
- The next day, in a microwavable bowl, add both the 200g of dark chocolate and 200g of unsalted butter, place the bowl into the microwave and in 20 second blasts, blast the butter/chocolate until fully melted.
- When both the ingredients have melted, remove from the microwave and place to one side to cool to room temperature.
- Now, in a large bowl, using an electric whisk, whisk together the 3 large eggs with the 275g of caster sugar for around 8 minutes, until the colour has turned pale, the mixture is mousse like and the volume has doubled in size (TIP: you will know it’s done when you lift the whisk up out from the mixture and it should leave a trail for a couple of seconds, before disappearing).
- Once whisked, pour the melted and cooled chocolate/butter mixture over the eggs and very carefully fold together (TIP: being careful and patient is crucial at this stage because you don’t want to knock the air out of the mixture).
- When combined, sift in the 100g of plain flour and 50g of cocoa powder and carefully fold into the mixture.
- Pour half the brownie batter into the base of the prepared tin and smooth out.
- Remove the frozen Nutella from the freezer, carefully remove the Nutella slab from the baking tin and place on top of the brownie batter.
- Place the 32 bars of Kinder mini milk chocolate on the top of the Nutella slab until the whole brownie is covered.
- Pour the remaining half of the brownie batter on top of the Nutella & Kinder layers and carefully smooth out.
- Place the brownie into the oven and bake for 25-30 minutes, until the edges of the brownie are firm but there’s still a slight wobble in the centre of the brownie.
- Once baked, remove the brownies from the oven and allow to cool right down to room temperature before transferring into the fridge to chill for a minimum of 4 hours.
- Finally, after 4 hours, remove the brownies from the fridge, carefully remove from the baking tin and with a sharp knife, cut into 10 large slices, then serve.
That’s your Kinder & Nutella Stuffed Brownie prepared, stuffed, baked and chilled, ready for you to enjoy!
Notes:
- Store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.
- For the best results, I would personally recommend chilling in the fridge overnight. This will give you a firm but perfectly fudgy brownie.
- If you fancy the brownie being gooey, I would recommend heating in the microwave for a minutes or so.
- Don’t want to freeze the Nutella overnight? That’s fine, you can also dollop the Nutella straight from the jar onto the brownie batter and smooth it out evenly across the top.
- You can totally adapt this recipe by using whatever ingredients you’d prefer. I just love this combo.
I don’t know about you but this recipe has my mouth watering.
Not too big myself up too much but i’d go as far as saying these stuffed brownies would easily be a sell out in a bakery! The bonus being, they are made by you, from the comfort of your own home.
Honestly, adding the frozen nutella and kinder bars into the centre is game changing. Having an ultra fudgy brownie with a gooey nutella and kinder centre is what dreams are made of… right?
Let me know in the comments below if you make these brownies yourself and if you do, what your thoughts are on them. Are you a nutella and kinder duo lover? If so, did you love them in today’s brownies?
Sending you all tons of love & hugs as always,
Elle xo
