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KitKat Brownies Recipe

4 min read
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KitKat Brownie Recipe

Rich and chocolatey with a secret snap, these are brownies to share with colleagues or friends to make treat times and parties exceptional!

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If you’re on the hunt for a next-level brownie, then do we have a KitKat® brownie recipe for you! It’s dark and decadent, with a crisp and chocolatey KitKat® layer hidden in the middle. They’re rich, fudgy and pack a satisfying crunch. But enough chit-chat, let’s snap into it!

Don’t believe us? Try and see for yourself.

Looking for more chocolate inspiration? Our Best Chocolate Brownie Recipe has you covered –and our Types of Chocolate Brownie article brings plenty of other unique flavour twists such as our Salted Caramel Rolo® Brownies and Aero® Peppermint Brownies. Or if you’re looking for the definitive KitKat® cake recipe for a special occasion, our sweet and snappy KitKat® Cake Recipe is made just for you.

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How to make KitKat® Brownies

The secret to a great KitKat® brownie lies in the layering of the brownie mix and the KitKat® fingers. First you create a velvety chocolate mixture bed for your KitKat®, then you cover them with the rest of the mixture. The result is a KitKat® brownie sandwich that your friends and colleagues will beg you to make again and again!

Nutritional Information

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KitKat® Brownie Variations

In the mood for a twist on the traditional KitKat®? Try using white KitKat® Hazelnut for a gorgeously nutty contrast! Want to take things even further? Try one of our KitKat® Sharing Bars. They come in three flavours, which gives you three options to play with. You could even mix and match flavours to create new KitKat® taste combinations. Which one is your favourite – Double Chocolate, Salted Caramel or Hazelnut?

Another idea is to cut your perfect KitKat® brownie batch into bite-sized pieces and serve them at your next family picnic – a Father’s Day treat, perhaps? And if you need it gluten-free, this recipe works just as well with gluten-free flour as it does with plain.

You will need

  • 20cm square brownie tin
  • Baking paper
  • Palette knife (optional)

Ingredients

  • 180g buttery baking spread
  • 200g light soft brown sugar
  • 3 large eggs, ideally at room temperature
  • 60g cocoa powder
  • 2 tsp vanilla extract
  • 120g plain flour
  • 1 tsp baking powder
  • 50g dark chocolate, chopped into small pieces
  • 5 x 4-finger (41.5g) KitKat® chocolates, snapped into individual fingers

Method

  1. Pop your KitKat® fingers into the freezer for 30 minutes before baking.
  2. Preheat your oven to 180°C/160°C fan/gas 4. Line a 20cm square tin with baking paper, letting the edges overhang to make the brownies easy to remove.
  3. Add the buttery baking spread to a heatproof bowl and melt in the microwave, first for 30 seconds and then in 15-second bursts, stirring between each burst and taking care to wear oven gloves if necessary as the bowl heats up. Stir until smooth, then add the sugar and mix to combine. Heat for another minute in 30 second bursts stirring between each burst. When the mixture is heated through, remove it from the microwave, whisk to combine and set aside to cool a little.
  4. Meanwhile, in a separate bowl, whisk the eggs, cocoa powder and vanilla until combined. Slowly add the warm buttery sugar mixture and whisk until glossy.
  5. Sift in the flour and baking powder then add the chopped dark chocolate, and fold with a silicone spatula – or the edge of a metal dessertspoon – until no dry flour remains, being careful not to overmix. This mixture will resemble thick but pourable cake mixture.
  6. Pour half the mixture into the tin, then spread evenly using either a palette knife or the back of the spoon. Layer in the KitKat® fingers in rows and save three for the top. Top with the remaining batter and spread evenly. Crush or chop the reserved KitKat® fingers and sprinkle them on top of the mixture.
  7. Bake for 30-35 minutes. A cocktail stick inserted in the centre should come out clean, or with a few moist crumbs, rather than being gooey.
  8. Let the brownies cool in the tin before slicing them into squares.

Top Tips

Melting the butter and sugar together before adding it to the eggs, cocoa powder and vanilla ensures you get a fudgy brownie with a shiny top. Additionally, popping your KitKat® fingers into the freezer for 30 minutes before baking will give them a little more protection in the oven. The chill helps keep their chocolatey layer intact!

Storage & Reheating

Your totally delicious KitKat® brownies will stay fresh for up to five days in an airtight container. What’s even better is your KitKat® fingers will stay crisp the entire time! You can also freeze the brownies in the container for up to three months. To defrost, simply leave the container in the fridge overnight. To serve, briefly warm the brownies in the microwave.

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