KitKat Brownies are rich, fudgy brownies loaded with KitKats. Two full KitKat blocks run through the centre of these brownies for maximum crunch and chocolatey goodness.
Lately I’ve been on a bit of a KitKat kick. A few weeks ago I shared a Ruby KitKat Blondies recipe and this time I made a milk/dark chocolate version — because I prefer deeply fudgy chocolate brownies to white chocolate variations.
These brownies use my favourite fudgy brownie base. I rely on this recipe again and again because it reliably yields a dense, moist texture and adapts well to additions. For these KitKat Brownies I place two large KitKat blocks side by side down the centre of the batter before baking — the result is a decadent ribbon of chocolate and wafer embedded in each slice.
A 9″x9″ square baking pan is the ideal size for laying two full KitKat blocks side by side. You can break off a few fingers from each block to scatter on top for decoration, or use an extra four-finger block to top the brownies after baking for an extra showy finish.
I’m currently studying for exams, so this is a slightly rushed post — apologies! In a couple of weeks I’ll have more time to share tips and variations. In the meantime, I hope you give these KitKat Brownies a try and let me know how they turn out in the comments.
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Print Recipe
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
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Preheat the oven to 180°C (350°F) and line a 9″x9″ baking tin with baking paper.
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Melt the butter and dark chocolate together until smooth.
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Whisk the eggs with the sugar, brown sugar and vanilla until the mixture lightens to a golden colour.
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Fold the melted chocolate mixture into the egg mixture.
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Stir in the flour and cocoa until just combined — avoid overmixing.
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Spread half the batter evenly into the prepared pan.
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Place the two KitKat blocks side by side on top of the batter, leaving a small gap at the edges so the batter can rise around them. Reserve about four fingers worth of KitKat to break up for the topping.
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Spread the remaining batter over the KitKats to cover them.
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Scatter the broken KitKat fingers over the top, then bake for 20–25 minutes. The edges and top should be set; a skewer inserted into the centre should come away with a few moist crumbs but not wet batter.
Nutrition
