KitKat Brownies are rich and fudgy brownies filled with copious amounts of KitKats. We have two full KitKat blocks running throughout these brownies!
I think I'm on bit of a KitKat 'kick' at the moment. I released the Ruby KitKat Blondies recipe a couple of weeks ago and I've now made the milk/dark chocolate version. (You know I'm more partial to the rich and fudgy chocolate brownies over white chocolate).
These brownies are based off my all time favourite brownie recipe that make duper fudgy brownies every time! Ive used the recipe in countless recipes and the brownies are just really so adaptable. What we do here is take the blocks of KitKats. Yes. The BIG blocks! And place two of them side by side in the middle of the brownie batter and bake that in the oven.
A 9"x9" square baking pan is the perfect size to lay two KitKat blocks down beside each other. There is the option here to breack off around four fingers off both blocks and break them up to decorate on top, or you could do what I did and bought another, four finger block, of KitKats.
I'm currently studying for exams so this is bit of a rushed post so I apologise for that. Give me a couple of weeks and I'll have a bit more time!
I hope you enjoy these KitKat Brownies and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for fun baking videos!
KitKat Brownies
Ingredients
- ¾ Cup Butter (170g)
- 1 Cup and 1 Tbsp. Dark Chocolate (190g)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- ⅓ Cup Sugar (75g)
- ⅔ Cups Brown Sugar (130g)
- 1 Cup All Purpose Flour (120g)
- ⅓ Cup Cocoa (31g)
- 340 g KitKats (2x 170g Blocks)
Instructions
- Preheat the oven to 180°C (350°F) and line a 9'x9' baking tin with baking paper.
- Melt the butter and dark chocolate together.
- Mix the eggs, sugar, brown sugar and vanilla extract together until the mixture becomes a light golden colour.
- Mix in the chocolate mixture.
- Stir in the flour and cocoa until just combined.
- Spread half the mixture into the prepared pan in an even layer.
- Break off four fingers of Kitkats and place the remaining Kitkats on top of the brownie mixture.
- Top with the remaining brownie batter.
- Break up the four KitKat fingers and spread over the top and place in the oven to bake for 20-25 minutes. The top and sides will be set and the middle will have crumbs attached to a skewer inserted but should not be wet.
Nutrition
Laura Abbate
What kind of brown sugar is best?
Emma Burton
I use regular brown sugar. If you use a darker brown sugar it will give a lovely caramel undertone however, the darker the brown sugar, the more moisture so if you do decide to use a dark brown sugar, increase the dry ingredients by one or two tablespoons