Looking for something over the top? Well, look no further!
Candy bar brownies are not a new thing, thay have been making the rounds on baking blogs for a couple of years now (I think), and I have already tried making one, but I wanted to try again, with a non-caramel based candy bar and with a crust rather than a “pure” brownie.
I really like KitKat bars, and when I found a bag of mini KitKats in my local supermarket, the idea came to life!
The brownies really are over the top, and should be eaten in very small pieces with a cup of tea, so I tweaked the recipe to a 10*15 cm baking pan, but it can easily be doubled.
125 g flour
30 g powdered sugar
115 g butter
190 g butter
190 g chocolate
½ tbsp. vanilla sugar
250 g sugar
110 g flour
½ tsp. salt
enough KitKat bars to cover a 10’15 cm baking tin, this would be rougly 4 large KitKat bars, or so.
Prepare the crust by mixing flour and powdered sugar, and then rubbing the butter into the flour mixture, until it resembles crumbs. Line a 10*15 cm baking tin with parchment, and press the crust into the tin. Bake at 200 degrees Celsius for 15-20 minutes, until set.
While the crust bakes, prepare the brownie batter. Melt the butter and chocolate, and let it cool slightly. Whisk the eggs with the sugar and vanilla sugar, and fold in the chocolate mixture. Mix flour and salt, and fold into the batter.
When the crust is set, remove from the oven and place the KitKat bars on the crust. Pour the brownie batter over the crust and KitKats and return to the oven, baking for an additional 30-45 minutes, until the brownie has set.
Let the brownie cool completely and chill it in the frídge, before cutting into small pieces with a sharp knife.