Kit Kat Brownies

These Kit Kat brownies are thick, fudgy and stuffed with Kit Kats for a delicious crunch in the middle. They're then topped with even more crushed Kit Kats to really take them over the top! Your favorite chocolate bar + fudgy chocolate brownie leads to a match made in heaven!

Course Dessert

Cuisine American, British

Keyword Kit Kat Brownies

Prep Time 30

Cook Time 25

Cooling 4

Total Time 4 55

Servings brownies

Calories 255kcal

Author Fiona Dowling

Equipment

8x8 inch (20x20 cm) pan

Ingredients

½ cup unsalted butter (112 grams)
6 ounces 50% dark chocolate (170 grams) or semi-sweet, finely chop if using bars
1 cup granulated sugar (200 grams)
2 large eggs whisked
1 teaspoon vanilla extract
½ cup all-purpose flour (56 grams)
¼ cup cocoa (20 grams)
¼ teaspoon salt
6 Kit Kat bars I used 6 4-finger Kit Kat bars, including crushed Kit Kats on top

Instructions

Preheat the oven to 350F (180C or 170C fan forced). Line an 8x8 inch (20x20 cm) baking pan with baking paper, leaving on overhang around the edges. Alternatively, lightly grease the pan.
Add the butter chopped into cubes and finely chopped chocolate/chocolate chips to a large heatproof bowl. Melt using a double boiler over low heat. Or melt in the microwave in short 45-second intervals on medium power, and stir between each interval. Do not microwave on high power (which is often the default) as the chocolate can become grainy.
Whisk in the sugar, whisked eggs and vanilla extract.
Whisk in the flour, cocoa and salt. If the flour or cocoa are lumpy, sift them into the batter first.
Spoon about ½ of the batter into the prepared pan and smooth into an even layer.
Place a layer of Kit Kat wafers on top and lightly press down. If you want the pan entirely covered, you will need to trim some wafers. I fit 21 wafers, but I had to trim some.
Carefully drop spoonfuls of the remaining batter over the Kit Kats. Then spread the batter overtop to cover the wafers.
Chop/crush the remaining wafers and sprinkle over top of the brownie batter.
Bake in the preheated oven for 25-30 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs. Bake time will vary depending on ovens and how gooey you like your brownies.
Cool the brownies completely before slicing - this will take about 3-4 hours. If you lined the pan with parchment, lift the cooled brownies out of the pan and place on a cutting board. Always slice brownies with a sharp knife and not a table knife.

Notes

Chocolate: I recommend using 50% dark chocolate or semi-sweet. 6 ounces is about 1 cup of chocolate chips. I found using 70% dark chocolate made the brownies too rich to pair with the Kit Kats.
Kit Kats: I purchased 6 4-finger Kit Kats. I used 21 fingers to stuff the middle of the brownies (I had to trim 5) and 1-2 wafers crushed on top. So I had a couple fingers leftover. Depending on if you want to cover the entire brownie layer and sprinkle wafers on top, you could potentially get away with buying 5 4-finger Kit Kats.
Storage: Store brownies in an airtight container at room temperature for up to 4 days.
Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the recipe yields 12 equal-sized brownies and all 6 Kit Kats are used in the recipe to stuff the brownies and sprinkle Kit Kat pieces on top.

Nutrition