These Kinder Bueno Blondies are too die for – they’re too good to keep to myself (Image: Ellen Jenne)
is my love language. It’s a way I can show my appreciation to my friends, family, and even colleagues.
When everyone gathers together and natters over a sweet slice of joy, there’s nothing quite like it.
Baked goods are always a great pick me up.
My usual go-to is a brownie that is guaranteed to leave everyone wanting more.
However this time I turned to a new book I received for
So far, they appeared like any other blondie recipe (Image: Ellen Jenne)
Having spent the festive period Down Under, my friends gifted me by Brooke Bellamy, the ‘cookie queen’ who’s sent social media crazy with her outrageous flavours.
Inside this book is a Kinder Bueno Blondie packed full of Kinder Chocolate chunks and pieces of Kinder Bueno, my favourite chocolate bar from childhood.
Brooke’s answers all of my prayers, fuelling my childhood nostalgia. Honestly, the is too good not to share. Trust me, just ask my colleagues.
The revolutionary tip which I have not used before in baking is to set my blondies in the fridge. An issue that’s cropped up a few times with other recipes is that sometimes the blondies can become cakey, rather than having an indulgent, fudgy centre.
Plus, I’m usually too greedy to wait until a tray bake is fully cooled to begin eating, just pass me the spoon. Brooke’s method of cooling in the fridge not only emphasises the Kinder blondies richness, but it changes the texture of both the bake and the chocolate pieces.
It’s an amalgamation of different textures: soft, chewy, creamy, and slightly brittle from the chocolate. It packs an indulgent punch so good, I ate nearly a third of the tin in one sitting. Savouring it to share with others became a mammoth task.
Brooke Bellamy, you certainly know how to make a good blondie.
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Once cooked and cooled slightly, the blondies were placed in the fridge for a couple of hours (Image: Ellen Jenne)
Kinder Bueno Blondie
Ingredients
- 225g unsalted butter, room temperature
- 110g caster sugar
- 110g dark brown sugar
- 2 tsp vanilla extract
- 2 large eggs, room temperature
- 260g plain flour
- 1 tsp salt
- 160g white chocolate chips
- 200g Kinder chocolate, broken into pieces
- 200g Kinder Bueno, broken into pieces
Method
Preheat the oven to 160℃. Grease and line a 20cm/8” square tin with baking paper, making sure the sides of the paper overhang.
Beat the butter and the sugar in a stand mixer on a medium to high speed until pale and fluffy, for about three to five minutes. Add the vanilla and eggs, one at a time, scraping down the side of the bowl after each addition.
Add flour and salt, then mix all ingredients together on a low speed, until just combined. Fold in the white chocolate chips, Kinder chocolate and Kinder Bueno. Then pour into the lined tin.
Bake in the oven for between 25 to 30 minutes until golden brown. Allow to cool in the tin before placing in the fridge for at least two hours, or overnight if you wish.
One cooled, remove from the fridge and cut into nine pieces.