KitKat Brownies

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These KitKat Brownies take brownies to a different level! The crunchiness of the KitKat and the chewiness of the brownies are a match made in heaven, leaving you wanting more after each bite!

Prep Time15

Cook Time29

Total Time45

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 215kcal

Author: Alison

Ingredients

1 cup All Purpose Flour (125g)
1 cup Cocoa Powder (86g), Unsweetened
1 teaspoon Salt
¾ cup Butter (170g), Lightly Salted
½ cup Chocolate Chips (90g) or Chopped Chocolate
2 cups White Granulated Sugar 400g
3 Large Eggs
2 teaspoons Vanilla Extract
40 KitKat Fingers 32 fingers for the middle, 8 fingers to break up for the top

Instructions

Preheat the oven to 350°F (180°C), spray a 9x13 baking dish with non-stick spray, and line it with parchment paper so that there is an overhang on either side. Set aside.
Sift the all-purpose flour and cocoa powder into a mixing bowl, add the salt, and mix together. Set aside.
Add the butter and ½ cup chocolate chips or chopped chocolate to a microwave-safe bowl and microwave in 30 second intervals, bringing it out to stir every 30 seconds until melted.
Add the sugar, eggs, and vanilla to the melted butter and chocolate and whisk together until well mixed.
Add the wet ingredients to the dry and mix into a thick batter.
Transfer half the batter to the prepared 9x13 dish and smooth down.
Add the whole KitKat fingers on top, then add the remaining brownie batter, spoon it over the KitKats, and spread it out evenly. Sprinkle the top with the remaining crushed KitKats.
Place into the oven and bake for 30-35 minutes. You will know the brownies are done when they are dry and shiny on top and when a toothpick inserted into the center comes out with melted chocolate or moist crumbs but NO wet batter.
Let the brownies cool and firm up in the pan before lifting them out with the parchment paper overhang. Let them cool completely before cutting them into squares.

Notes

Measure the flour correctly using the spoon and level method. Spoon it into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into your cup. Alternatively, weigh it on a food scale. Click ‘metric’ below the list of ingredients to get the correct weight in grams.
KitKat Fingers– these are placed whole into the brownie batter and also crushed on top. Super tasty! If you don’t see them in your local supermarket, you can order them from Amazon.
For ultra fudgy brownies put them into the fridge for 2 hours before cutting and serving. This makes them super easy to cut and also makes them really super fudgy.
Storing: Keep your brownies stored in an airtight container at room temperature OR in the fridge for up to a week. I prefer them stored in the fridge (in a covered container) as it makes them even more fudgy.
Freezing: They are freezer friendly for up to 3 months. Let them cool completely before freezing. Thaw overnight in the fridge.

Nutrition