{"id":16637,"date":"2020-10-10T08:00:36","date_gmt":"2020-10-10T07:00:36","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=16637"},"modified":"2025-07-02T13:36:26","modified_gmt":"2025-07-02T12:36:26","slug":"kinder-bueno-blondies","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2020\/10\/10\/kinder-bueno-blondies\/","title":{"rendered":"Kinder Bueno Blondies!"},"content":{"rendered":"
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Easy Kinder Bueno blondies with a Nutella swirl – filled with chunks of Kinder chocolate, and Kinder Bueno! <\/h2>\n

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Blondies<\/h3>\n

Blondies have been one of those bakes recently that have just gone absolutely crazy. They are so popular, and I just cannot keep up with it! All you guys want is more!!<\/p>\n

I am not complaining about that though – I am always happy to bake more blondies because I love them. They are the white version of brownies you could say – but utterly delicious. <\/p>\n

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When baking blondies, I don’t tend to use a white chocolate<\/a> base – but not all brownies use dark chocolate<\/a>, so I don’t think it’s that weird. There is definitely a 50\/50 divide on whether they should use it – and I will be posting one with it in the future, but for now, these are perfect as they are.<\/p>\n

Similar recipes <\/h3>\n

I wanted to make them similar to my other blondie recipes such as my Biscoff Blondies<\/a>, or my Bakewell Blondies<\/a> as they are so popular! It’s a really easy base recipe and I use it all the time. <\/p>\n

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Method<\/h3>\n

Melted butter and sugars – I use a mix of sugars, but you can use all white granulated sugar, or all light brown soft sugar. I mix these together for a couple of minutes, and then add in my eggs and vanilla<\/a> (if I am using it!). <\/p>\n

Then, I add in my plain flour and corn flour – the corn flour is not essential, but I love it for the texture. If you don’t want to use it, you can add in 25g more plain flour instead! <\/p>\n

The batter is thinner than a regular cake mix, but not runny – just like a brownie mixture. It’s easy to fold through what you are adding – in this case, kinder bueno and kinder chocolate. Then, it’s easy to spread into the tin. <\/p>\n

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Chocolate swirl<\/h3>\n

The good thing is, it’s also easy to swirl through the nutella! You can leave this bit out, or you can swap the nutella to kinder\/white chocolate hazelnut spread<\/a>! It’s up to you – I just love it with the soft gooeyness of the spread. <\/p>\n

Bake<\/h3>\n

When baking, I use the middle shelf in my fan oven, but I know my oven circulates the temperature well as they are new and I have tested it! I find that if you aren’t sure, baking at a lower temperature for longer is better than too high, and over baking the blondies!<\/p>\n

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I bake my blondies until there is a slight wobble across the tin, and then leave them to cool in the tin fully. I then let my blondies ‘set’ in the fridge for a few hours – this is not essential, but just like brownies it helps create the fudgey texture. <\/p>\n

Tips<\/h3>\n

If your blondies are like cake when you take them out, it simply means they have been over baked – try less time or a lower temperature next time. If they are too soft, it just means they needed longer! Baking is about experimenting.<\/p>\n

I hope you love these blondies as much as I do!! Enjoy! X<\/p>\n

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Kinder Bueno Blondies!<\/h2>\n\t\t
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Easy Kinder Bueno blondies with a Nutella swirl - filled with chunks of Kinder chocolate, and Kinder Bueno!\u00a0<\/span><\/div>\n