Hello lovelies,
I think I’ve made it abundantly clear at this point that I’m absolutely head over heels in love with stuffing the centre of my bakes with things like spreads, chocolates, biscuits etc.
I really feel like by adding a centre, it elevates a simple (yet still absolutely delicious) bake to take it from a 10/10 to a 100/10.
You’ll have seen I’ve stuffed my cookies and that I’ve stuffed my brownies too but I’ve never stuffed a blondie so I’ll give you a minute to guess what I’m stuffing next… yup, that’s right, my blondies!
Boy, have I been excited for this moment.
Without making my head any larger, I knew it would be delicious. I’ve got my blondie batter down to a T so I knew that stuffing it would only better the bake but even I have to admit that this exceeded my expectations. Wow!
And this isn’t any old blondie that I’m stuffing, this is a blondie that is crammed to an inch of its life with chopped milk chocolate, kinder bars and kinder bueno bars and then stuffed with the most scrumptious white hazelnut spread (which is basically the centre of a kinder bueno bar).
This is my shoutout to you kinder lovers out there, if you want a blondie that celebrates all things kinder beautifully then this is the blondie recipe for you.
It’s rich, thick, creamy and gooey – everything you’d want a blondie to be.
So, if this kinder blondie has caught your attention and got you wanting to recreate a batch for yourself, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 10 Large Pieces & 16 Smaller Pieces
Prep Time: 20 Minutes
Bake Time: 30-60 Minutes
Chill Time: A Minimum Of 4 Hours Or Overnight
Overall Time: 5.5+ Hours
Ingredients You Need For The Blondie:
- 300g Of White Chocolate & Hazelnut Spread, Frozen
- 400g Of Unsalted Butter, Melted
- 250g Of White Granulated Sugar
- 250g Of Light Brown Sugar
- 6 Medium Eggs
- 2tsp Of Vanilla Bean Paste / Extract
- 550g Of Plain Flour
- 2tbsp Of Cornflour
- 150g Of Milk Chocolate, Chopped
- 200g Of Kinder Chocolate, Chopped
- 200g Of Kinder Buenos, Chopped
How To Make The Blondies:
- Firstly, gather together your equipment and ingredients, line two 9” loose-bottomed baking tins with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, the night before, spread 300g of white chocolate & hazelnut spread evenly across the base of one of the lined baking tins and place into the freezer.
- The next day in a large bowl, beat together the 400g of unsalted butter with the 250g of white granulated sugar and 250g of light brown sugar for two minutes, until smooth.
- Next, mix in the 6 medium eggs and 2tsp of vanilla bean paste until smooth.
- Now, add in the 550g of plain flour and 2tbsp of cornflour and beat until a thick blondie mixture is made.
- Add in the 150g of chopped milk chocolate, 200g of chopped kinder chocolate and 100g of chopped kinder bueno and fold through until evenly distributed throughout the blondie mixture.
- Pour half the blondie mixture into the base of the prepared tin and smooth out to all four corners.
- Remove the frozen spread from the freezer then carefully remove the white chocolate & hazelnut spread from the baking tin and place on top of the blondie mixture.
- Pour the remaining half of the blondie mixture on top of the frozen white chocolate & hazelnut spread and carefully smooth out.
- Scatter the remaining 100g of kinder buenos across the top of the blondie batter.
- Place the blondie into the oven and bake for 30-60 minutes, until the edges of the blondie are firm but there’s still a slight wobble in the centre of the blondie.
- Once baked, remove from the oven and allow the blondie to cool fully in the tin before transferring into the fridge to chill for a minimum of 4 hours or overnight.
- Finally, remove from the fridge and the baking tin and cut into 10 large slices (or 16 smaller pieces) and serve.
That’s your Stuffed Kinder Blondies prepared, baked, cooled, chilled and sliced 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 blondie.
- If you’d like the blondie to be gooey, I would recommend heating in the microwave for a minutes or so.
- Don’t want to freeze the white hazelnut spread overnight? That’s fine, you can also dollop the spread straight from the jar onto the blondie batter and smooth it out evenly across the top.
- The bake time can vary – please keep checking from 30 minutes onwards until baked.
- If you find that the kinder buenos are catching whilst in the oven, cover the top of the blondie with tin foil.
- I brought the White Chocolate & Hazelnut spread from: https://groceries.morrisons.com/products/Morrisons-White-Chocolate-Hazelnut-Spread/110797604
Now this isn’t a blondie for the weak! These really are the thickest, gooiest most delicious blondies I’ve made to date.
Calling all my kinder lovers out there, you NEED to try these blondies asap! I’m absolutely obsessed with the outcome of these and I can guarantee you will be too.
Let me know in the comments below if you make these blondies yourself and if you do, what your thoughts are on them. Are you too kinder obsessed? did you enjoy the kinder overload in these blondies?
Sending you all tons of love & hugs as always,
Elle xo
