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. 


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
  • 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:
  1. Using an electric or manual whisk, beat together the butter and sugar for 5 minutes until fluffy. 
  2. Add in the egg and beat again until fully incorporated. 
  3. Add in the flour, bicarbonate of soda and cornflour and whisk again. 
  4. Now add the chopped up Kinder Bueno and chocolate bar and fold in with a spoon. 
  5. Press this mixture into the prepared baking tin, ensuring to fill each corner. Put this to the side for now. 
Middle Layer: 
  1. Add the frozen blobs of spread in rows of 4 on top of the cookie layer until you have none left. 
Brownie Layer:
  1. 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. 
  2. Beat together the eggs and sugar until the mixtures has doubled in size; this should take about 5 minutes. 
  3. Being extremely gentle, fold the egg mixture into the chocolate mixture until fully combined. 
  4. Now sieve both the flour and cocoa into the egg and chocolate mixture and gently fold in.
  5. Fold in the chopped Kinder Bueno and chocolate bar. 
  6. Pour the brownie mixture onto the cookie and spread layers and spread evenly so everything is sealed in and ready to bake. 
  7. 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. 
  8. 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. 
  9. Make a cuppa, kick your legs up and enjoy this little moment of joy.
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