Fudgey cocoa KitKat brownies, filled with a layer of KitKats, topped with chocolate, and finished with even more KitKats – a KitKat lovers dream!
I’m very excited to bring you this KitKat brownie recipe today. The concept has been on my mind for a long time, but its taken me a while to get around to making them. Perhaps because in January I was doing a Whole30, an eating plan where brownies are most defiantly not allowed. I knew if I made these brownies I’d want to be able to eat them myself, so I didn’t make them until I could!
This is one of those wonderful recipes that turned out exactly how I thought it would it in my head. The brownies are fudgey and rich. The KitKats stay wonderfully whole during the bake, giving beautiful strips of wafer and chocolate right through the brownies. The wafer itself gets just a little chewy. They’re topped with chocolate, made rich and smooth with butter. Then there are more KitKats chopped on top to bring crunch, and even more chocolate.
As a child I was never a fan of KitKats. I didn’t really understand the appeal of them. Too much wafer, not enough chocolate. The wafer wasn’t sweet enough for my tastes, and the texture was all wrong. The bars just weren’t big enough, either. I shyed away from them for many years, convinced for a long time that I didn’t like KitKats.
Then one day I was tempted by a KitKat Chunky (I think the size of them appealed to my greed…), and I was converted. I’m now, officially, a KitKat lover. There is, at any given time, an emergency KitKat Chunky, a proper English one with the right sort of chocolate, stored in the fridge. Andy knows all too well not to touch this. He freely raids any other chocolate that finds its way in, but that KitKat is off limits!
Just a couple of days ago a Easter chocolate care package arrived from Andy’s Mum. Inside, amongst the Mini Eggs, Easter Haribo, and Lindt bunnies, was a multipack of KitKat Chunkys. I am a very happy girl indeed!
The base for the brownie recipe is Deb at Smitten Kitchen’s best cocoa brownie recipe. My usual brownie recipe is packed full of melted chocolate, but this recipe has really converted me to using cocoa. Its not just a substitute for when you don’t have any chocolate; cocoa brownies are delicious in their own right. They are the absolute perfect texture, with a rich, dense crumb placing them somewhere between cake and fudge. They’re the perfect sweetness, not to sweet, not too bitter, making them the perfect accompaniment for the sweet chocolate of KitKats. They can hold the layer of milk chocolate topping without becoming sickly.
These KitKat brownies are defiantly a recipe you need to try if you have a KitKat lover in your life.
Now, if you’ll excuse me, I’m off to the fridge for one of those KitKat chunkys!
– Recipe adapted, heavily, from Smitten Kitchen.
– The butter in the milk chocolate is to prevent the chocolate from completely setting. This makes the brownies far easier to cut neatly, stopping the chocolate from cracking.
– I’ve given a size of tin to use, but don’t worry too much if you tin is a slight difference size. If you use a significantly smaller tin you will need to adjust the baking time, as the brownies will be thicker and take longer to bake.
– I used mini KitKats inside the brownies, but you can use what ever size you have available.
– To enjoy them at their best, eat your KitKat brownies within 2 days, as the KitKats on top will begin to get a little soft after this. I was perfectly happy to still eat mine a bit soft and chewy though!
- 140g butter
- 250g caster sugar
- 65g cocoa powder
- large pinch salt
- ½ teaspoon vanilla extract
- 1 large eggs, cold
- 65g plain flour (all purpose flour)
- 145g kitkat (I used mini kit kats, but any size except chunky KitKats is fine)
- 125g milk chocolate
- 30g butter
- 90g kitkats, roughly chopped (to decorate)
- Pre-heat the oven to 160C/ 140C fan/ 325F.
- Grease and line a 20 x 30cm rectangular baking tray or dish.
- Put the butter, cocoa powder, caster sugar and cocoa powder into a large heat proof bowl. Heat over a pan of gently simmering water, stirring frequently, until completely melted. The mixture will seem quite grainy at this stage, but this is fine.
- Leave to cool, until it feels warm to the touch, but not hot.
- Stir in the vanilla extract, then beat in the eggs. The mixture will become smooth and shiny.
- Beat in the flour until you can't see it at all.
- Pour half the mixture into the prepared tin. Top evenly with the kitkats. Pour over the remaining batter, and carefully spread it out over the kitkats. You may find there doesn't seem to be quite enough batter at this stage, but as long as the chocolate bars are covered, it doesn't matter if the batter seems uneven, it will even out as it bakes in the oven.
- Put into the pre-heated oven, and bake for approximately 20 minutes, until the top begins to crackle, and the brownies appear firm.
- Remove from the oven and cool completely in the baking dish.
- Once cool, melt the milk chocolate, and spread over the top of the brownies. Sprinkle over the chopped kitkats, and allow the chocolate to completely set.
- Using a sharp, heavy knife, cut into squares. I cut 16 small squares.
- Store in an air tight tin. Best eaten with 3 days.