Kinder Brownies with Hazelnut Praline Cream

I am so pleased to finally share this Kinder brownie recipe with you! I have kept it away from you for much longer than planned, but it’s here now and I can’t wait for you to try it! This brownie is already delicious on its’ own, but the addition of the hazelnut praline cream makes it extra special, so I would highly recommend making it too. You can find all my notes regarding the hazelnut praline at the bottom of this post. 🙂

Kinder Brownie

Ingredients:

• 180g butter
• 220g dark chocolate
• 3 eggs
• 1 tablespoon vanilla extract
• 150g granulated sugar
• 85g plain flour
• 30g cocoa
• 45g chopped hazelnuts
• Pinch of salt
• 8-10 Kinder chocolate bars
• Around 8 Nutella dollops
  
  Decoration:
• 4 Kinder chocolate bars (melted)
• 1-2 Bueno bars (optional)
  OR
• The hazelnut praline cream (recipe at the end)

Instructions:

• Divide Nutella into 8 portions on some baking paper – just less than a teaspoon each and freeze them for about an hour.
  
• Preheat your oven to 180C (no fan) and line your 24cm square tin with baking paper.
• Chop the butter into smaller chunks and place it together with the dark chocolate in a saucepan over a low/medium heat. Stir from time to time until melted. Take off the heat and leave to cool for a few minutes while you work on the next step.
• Chop the hazelnuts and dry toast them in a small pan for a few minutes over a low heat, making sure to stir them a few times. Note: If you’re using hazelnuts with the skin on, you can toast them whole (don’t forget to stir them). Then place the hazelnuts in-between two sheets of kitchen roll and gently rub them together until the skin comes off (be careful, they will be hot). You don’t have to remove all the skin from the hazelnuts. Chop them up and leave aside for now.
• Add the eggs, sugar and vanilla extract into a bowl and whisk them together for a minute or two until it all becomes light in colour and fluffy.
• Slowly pour the cooled chocolate mixture into the egg mixture whilst combining gently with a hand whisk.
• Sift in the flour, cocoa, add a pinch of salt and slowly incorporate until almost combined using a spatula. Gently fold in the chopped hazelnuts.
• Pour half of the brownie batter into the prepared tin and spread it out. Place a dollop of frozen Nutella in each corner (so that the unlucky people who get the corner are lucky enough to get Nutella) and then fill the rest of the space with Kinder bars and Nutella dollops.
  Here’s an example:
  
• Place the rest of the batter on top and spread it gently to cover all the Kinders and Nutella.
• Bake for 23 minutes until the top is shiny.
• Once cooled, you can decorate with melted Kinder bars and pieces of Bueno OR use the below recipe to take this brownie to another level. 😉

I absolutely love the combination of this brownie with a hazelnut praline cream, so of course I had to add this into the recipe for you too! It’s super easy to make, but you have to remember to prepare the cream in advance as it needs to chill in the fridge for at least 6 hours, preferably overnight!

Hazelnut Praline Cream:

Ingredients:

• 220g double cream
• 90g milk chocolate
• 60g white chocolate
• 40g hazelnut praline (see notes at the end)*
• 40g peanut butter
• Tiny pinch of salt (optional)
  
• 100g mascarpone – room temp

Instructions:

• Place both of the chocolates, hazelnut praline, peanut butter and salt in a bowl or a measuring jug.
• Boil the double cream in a small saucepan until it starts simmering (low heat) and then pour it over the rest of the ingredients in a bowl/jug. Stir until everything is smooth and combined.
• Cover with some cling film and place in the fridge for at least 6 hours, preferably overnight.
• After that time, place the mascarpone (room temp) in a mixing bowl and whip until smooth, add the cream mixture and whip together until it reaches a pipe-able consistency.

You can whip the cream, pipe it (using a piping bag with a nozzle of your choice) onto the brownie slices and serve straight away or pipe it ahead, but remember that the slices will then have to be stored in the fridge due to the cream. So you will have to remember to take it out of the fridge about 30 minutes (although I would even recommend 45mins) before serving to let the brownie get to room temperature as that is when it tastes best! The cream will also reach a softer consistency.

* Hazelnut praline notes:
Here are your options:
1. Use a store-bought one (this is what I tend to do for this recipe, but I get my praline in Poland, so sadly can’t link the one that I use). However, I’ve found one that seems very similar ingredient wise to the one that I use and looks very promising here (not an ad) and you can use the rest of the jar as a topping to your oatmeal, pancakes, ice cream etc or the next time you make the cream for this brownie. 😉  
2. ⁠Make your own
– I have a recipe for a homemade hazelnut praline in my ebook. If you fancy making that and trying out some other recipes, you can use the code: HAZELNUT at checkout for £3 off the ebook. You can then follow the entire hazelnut praline part of the recipe, just skip the freezing part and store it in a jar instead.
– Or simply google a hazelnut praline recipe and use one that suits your preferences.

You could swap it for a 100% hazelnut butter, it will just be slightly less sweet, which should not be a problem in this case. The main difference between the praline vs butter is the addition of sugar.

Happy Baking! 🙂

Don’t forget to share your baking with me by tagging @pinchofbakinglove on Instagram! 🙂