These rich and fudgy Kinder Bueno Blondies start with a nutty brown butter blondie base, swirled with creamy hazelnut spread and finished with melty chunks of Kinder Bueno. Every bite is soft, gooey, and packed with irresistible hazelnut flavor.
I'm a huge fan of Kinder Bueno; I grew up eating them all the time. The rich, creamy hazelnut center covered in crispy wafer and milk chocolate just melts in your mouth! So, if you're like me, then you'll love these Kinder Bueno Blondies. They start with my fan-favorite Brown Butter Blondies base, swirled with hazelnut spread, then topped with pieces of Kinder Bueno and an extra drizzle of hazelnut. They turn into rich, fudgy and delicious squares of goodness!
If you're a big fan of adding spreads to your blondies, try my Biscoff Blondies or Pistachio Blondies.
Jump to:
♥ Why You'll Love This Recipe
Nutty flavor - Like all my brown butter recipes, the addition of this one ingredient can change the recipe into a delicious treat. It gives the blondies such a deep nutty, caramel flavor!
Hazelnut spread - I can eat this with a spoon, straight out of the jar. It is SO good. I might just like it more than chocolate hazelnut spread. Adding this to the blondie batter, and then drizzling with extra spread gives these hazelnut blondies the perfect finishing touch.
Easy & quick - This recipe can be made in under an hour, and you can have blondies ready to go pretty quickly. Few ingredients and a crowd pleaser every time!
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
Butter: For this recipe, I use brown butter, which is melting the butter, than continuing to cook it to brown. This gives the blondies a rich and nutty flavor.
Brown sugar: This recipe uses all brown sugar, which cuts down on the sweetness a little, but it also gives the blondies more of a chew.
Hazelnut spread: I use a spread that doesn't have any chocolate to mimic the filling of a Kinder Bueno. You can also swirl in some chocolate hazelnut for extra flavor.
Kinder Bueno: I add the pieces of chocolate after baking so that it doesn't melt into the blondies. You can use the minis or cut up a full size bar.
Dark chocolate: I've made this with and without chocolate and I do like the addition of dark chocolate pieces to the blondies. It reduces the sweetness a little, and gives an even deeper flavor, but it's delicious without.
See recipe card for quantities.
✨ Variations
Mix-ins - Add in chopped hazelnuts for an extra crunch.
Candy Bar Blondies - Have leftover chocolate from holidays? Use what you have in your pantry! Switch up the hazelnut spread with peanut butter and then top with Peanut Butter Cups or Snickers Bars.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Step 1
Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes.
You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.
Step 2
In a medium bowl, add cooled butter and sugar and mix using a spatula until combined. Add the egg, yolk, and mix until combined. Then, add the salt and the flour and mix until incorporated.
Step 3
Lastly, add dollops of hazelnut spread and swirl into the batter a few times (don't over mix).
💡 Hint: Grease he pan before adding the parchment paper to prevent the paper from moving while you're spreading the blondies in the pan.
Step 4
Pour the batter into the prepared baking pan, spread it out with an offset spatula, and if desired, you can drizzle some extra hazelnut spread on top. Bake for 20-25 minutes (mine baked for about 23 minutes). You'll see the sides get a little light brown and the middle will have puffed up some. A toothpick inserted in the center should come out clean.
Remove from oven and allow to cool for about 5 minutes, then add pieces of Kinder Bueno and drizzle with melted hazelnut spread. Allow to cool completely before slicing.
💬 FAQ
Browning the butter gives the blondies extra flavor, but if you're not a fan, you can skip this step and just melt about 9-10 tablespoon of butter.
Absolutely! You can swap it out or use it in addition to the hazelnut spread.
💡Pro Tips
Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Don't burn the brown butter: Once the brown butter starts to pop, foam, and form specs at the bottom of the pan, remove it. Otherwise you could burn it and it will end up tasting bitter.
Don't over mix: Using a spatula instead of a hand mixer reduces the chances of over mixing, but once your ingredients come together, stop mixing.
Don't over bake: Start checking the caramel blondies at 20 minutes.
Parchment paper: To avoid sticking, make sure to line the pan with parchment paper.
Light-colored pan: Use a light colored metal baking pan. They help cook evenly and don't cook too fast.
❄ Storage
Room Temperature - Store these Blondies in an airtight container at room temperature for 3-4 days.
📖 Recipe Card
Kinder Bueno Blondies
Equipment
- 1 8x8 square baking pan
Ingredients
- 10 tablespoon (140 g) unsalted butter see notes
- 1 cup (220 g) brown sugar packed
- 1 egg + 1 egg yolk room temperature
- 1½ teaspoon vanilla extract
- 1¼ cup (150 g) all purpose flour
- ½ teaspoon salt
- ⅓ cup (95 g) hazelnut spread
- 16 kinder bueno chocolate pieces
Optional
- ½ cup (100 g) chopped chocolate Use 60-70% dark chocolate (or semi-sweet chips)
- chopped hazelnuts
Instructions
- Preheat oven to 350° F.
- Line an 8x8 baking dish with parchment paper and set aside.
For the Brown Butter
- Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes. You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.10 tablespoon unsalted butter
- Once butter is browned, pour it into a heat proof bowl and set it aside to cool for about 5 or 10 minutes.
For the Blondies
- Mix the batter: In a medium bowl, add cooled butter and sugar and mix using a spatula until combined. Add the egg, yolk, vanilla extract, and mix until combined. Then, add the salt and the flour and mix until incorporated. Lastly, add dollops of hazelnut spread and swirl into the batter a few times (don't over mix).1 cup brown sugar, 1 egg + 1 egg yolk, 1½ teaspoon vanilla extract, 1¼ cup all purpose flour, ½ teaspoon salt, ⅓ cup hazelnut spread
- OPTIONAL: You can mix in dark chocolate and chopped hazelnuts to lessen the sweetness and give it more flavor and crunch.½ cup chopped chocolate, chopped hazelnuts
- Bake the Blondies: Pour the batter into the prepared baking pan, spread it out with an offset spatula, and if desired, you can drizzle some extra hazelnut spread on top. Bake for 20-25 minutes (mine baked for about 23 minutes). You'll see the sides get a little light brown and the middle will have puffed up some. A toothpick inserted in the center should come out clean. Don't overbake.
- Remove from oven and allow to cool for about 5 minutes, then add pieces of Kinder Bueno and drizzle with melted hazelnut spread. Allow to cool completely before slicing.16 kinder bueno chocolate pieces
Notes
- Once butter is browned, it should measure out to about 110-120 grams, depending on the type of butter you're using. If it's butter with a higher fat content, you'll end up with more browned butter in the end.
- I have used both salted and unsalted butter, and either one will work. I've found that when I use salted butter, it balances out the sweetness and adds more flavor. When I use salted, I keep the same amount of additional salt and don't change any of the recipe.
Comments
No Comments