Kinder Egg Brownies

Kinder Brownies recipe from Baking with Granny. Sweet brownies, complete with kinder chocolate.

Delicious brownies, made with sweet kinder chocolate. Kinder egg brownies combine two childhood favourites.

Author: Amy Beth Reid

5 from 1 vote

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Course: Dessert, Snack

Cuisine: American, British

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Want cups or a different batch size? Use the controls below to switch between Metric (UK) and Cups (US) measurements, or adjust the Servings above to change the ingredient quantities. For the most accurate results, I recommend using grams and a digital scale. Serving adjustments are calculated automatically, so you may see some uneven quantities, like half of an egg. Baking times and tin sizes are based on the original recipe and may also need adjusting if you change the quantities.

INGREDIENTS

Metric (UK) • Cups (US)

170 g Plain Flour
½ tsp Salt
½ tsp Baking Powder
35 g Cocoa Powder
250 g Caster Sugar
150 g Block Margarine or Butter (melted)
3 Free-range Eggs (at room temperature; see Egg Size note below)
200 g Kinder Chocoalte
2 Kinder Surprise Eggs

INSTRUCTIONS

Preheat your oven to 180°C (or 160°C for fan-assisted ovens, Gas Mark 4 or 350°F) and line a 20×20cm (8×8 inch) tin with greaseproof paper. Set aside.

If you need help lining your tin, watch my YouTube tutorial on How to Line a Tray Bake Tin.

In a large bowl, sift the flour, baking powder, salt, cocoa powder and sugar together.
Add the butter/margarine and eggs to the dry ingredients, and mix until combined to a batter.
Roughly chop the Kinder Chocolate and add to the batter, stirring in until evenly distributed.
Pour into your pre-lined baking tray, ensuring the batter is right to the edges. Bake at in your pre-heated oven for 25 minutes, until it looks dry and top and they edges are slightly crispy.
Once baked and removed from the oven, allow to cool for 10 minutes before crumbling your Kinder Eggs over the top whilst still warm. Allow to cool completely before cutting into your desired sized brownies.

IMPORTANT NOTE:

All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion, but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.

RECIPE NOTES:

Egg Size:

When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you're unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That's what this recipe has been tested with.

SHOW NUTRITION INFO: HIDE NUTRITION INFO:

Nutrition information is provided as a guide and is based on automatic calculations. Actual values may vary depending on the ingredients and brands used, how the recipe is prepared, and individual portion or serving sizes.