Kinderella Brookie
If you're a Kinder fan then this is DEFINITELY the bake for you! A company based in Manchester called Black Milk are the makers of this amazing Kinderella spread that tastes just like the cream found in the centre of a Kinder Bueno or Happy Hippo!
I decided to make the most of this delightful spread by making this three layer Brookie; the bottom layer is Kinder cookie, the middle is the spread and the top layer is a rich and indulgent Kinder Bueno brownie.
Ingredients
For the cookie layer:
- 310g plain flour
- 1tsp bicarbonate of soda
- 1tbsp cornflour
- 130g unsalted butter
- 215g light brown sugar
- 1 large egg
- 280g Kinder Bueno, chopped
- 280g Kinder Chocolate Bar, chopped
For the middle layer:
- 12 splodges of frozen Black Milk Kinderella spread
For the brownie layer:
- 225g dark chocolate
- 225g unsalted butter
- 3 eggs
- 300g light brown sugar
- 110g plain flour
- 60g cocoa powder
- 280g Kinder Bueno, chopped
- 280g Kinder Chocolate bar, chopped
Equipment
- 34 x 24cm brownie tin
Preheat your oven to 180C (160C Fan/Gas Mark 4) and line your brownie tin with baking paper.
Cookie Layer:
- Using an electric or manual whisk, beat together the butter and sugar for 5 minutes until fluffy.
- Add in the egg and beat again until fully incorporated.
- Add in the flour, bicarbonate of soda and cornflour and whisk again.
- Now add the chopped up Kinder Bueno and chocolate bar and fold in with a spoon.
- Press this mixture into the prepared baking tin, ensuring to fill each corner. Put this to the side for now.
Middle Layer:
- Add the frozen blobs of spread in rows of 4 on top of the cookie layer until you have none left.
Brownie Layer:
- Melt the butter and chocolate together in a bowl until completely smooth and there are no lumps left. Leave this to the side to cool for about 5 minutes.
- Beat together the eggs and sugar until the mixtures has doubled in size; this should take about 5 minutes.
- Being extremely gentle, fold the egg mixture into the chocolate mixture until fully combined.
- Now sieve both the flour and cocoa into the egg and chocolate mixture and gently fold in.
- Fold in the chopped Kinder Bueno and chocolate bar.
- Pour the brownie mixture onto the cookie and spread layers and spread evenly so everything is sealed in and ready to bake.
- Bake in the preheated oven for 25-30 minutes. Once the timer is up, check the middle of the brownie; if it's still very wobbly, cover the top with tin foil and pop back in the oven for 15 minutes at a time until the middle is no longer wobbling.
- Remove from the oven and allow to cool for roughly half an hour until you cut it as this allows it to harden a little bit and is therefore easier to handle.
- Make a cuppa, kick your legs up and enjoy this little moment of joy.
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