As we slide back into the cosy embrace of lockdown, it’s time to bring back out the recipe books and get baking once again.
Here to help us on our path to making delicious autumnal treats is Eloise Head, the founder of FitWaffle Kitchen.
After bringing us such delights as six-ingredient Lotus Biscoff and white chocolate flapjacks and red velvet brownies, Eloise is back at it again with an easy-peasy recipe for Kinder bar stuffed cookie dough brownies.
We’ll pause here for a moment to let you take in just how delicious that sounds: Kinder bar stuffed cookie dough brownies.
Eloise wrote on Instagram: ‘Omg… these are the thickest and chunkiest brownies I’ve ever made!!
‘A white chocolate cookie dough base, a layer of Kinder bars, topped with a rich, fudgy brownie…’
Sounds tasty, right? So, how do we make them?
For the cookie dough:
- 200g Unsalted butter
- 250g Light brown sugar
- 2 Egg yolks
- 1 tsp Vanilla extract
- 275g Plain flour
- 1 tsp Baking powder
- 100g white chocolate chunks
For the middle:
- 25 Mini Kinder bars
For the brownie:
- 170g unsalted butter (melted)
- 250g caster sugar
- 2 Large eggs
- 125g milk chocolate (melted)
- 100g plain flour
- 30g cocoa powder
- 1 tsp salt
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