Alright, friend—let me just say, if you’re in the market for a next-level chocolate treat, you need these Kit Kat Brownies in your life. I actually started making these during lockdown (remember those endless baking afternoons?) and they instantly became a staple. There’s something about the combo of fudgy brownies and those crispy wafer bars that just hits the spot. Plus, one time my brother-in-law literally tried to stash a whole tray in his car before dinner. Can’t blame him, really.
Why You’ll Love This (Like, Trust Me)
I make these whenever you’re in need of chocolate that’s a bit over the top—kids absolutely lose their minds (and so do grown-ups, honestly) when they spot the Kit Kats peeking out. My family has a thing for raiding the snack cupboard, and somehow Kit Kats always disappear the fastest—so now I just buy a multipack. One note: I used to layer the bars on top, but they looked a bit tragic after baking, so now I tuck them inside where they’re safe.
What You Need (The Kit Kat Edition)
- 170g (about 6oz) unsalted butter, melted (if you’re out, I’ve *totally* used half oil instead of butter and it worked!)
- 200g (1 cup) white sugar (brown sugar once made these a bit too chewy for me, but you do you)
- 75g (about 2/3 cup) unsweetened cocoa powder (Dutch-processed is great, but store brand is grand too)
- 2 large eggs
- 1 tsp vanilla extract (sometimes I get wild and use almond, but be careful—it’s strong!)
- 65g (1/2 cup) plain/all-purpose flour
- 1/4 tsp salt (okay, my gran always skipped salt, but I don’t understand her logic tbh)
- 12-16 Kit Kat mini bars (or 4 regular bars, broken into sticks—side note, any chocolate wafer bar will probably do if you’re short)
- Optional: handful of chocolate chips (when I feel extra, or the bag’s already open)
How to Make Kit Kat Brownies (With Minor Chaos)
- Preheat the oven to 175°C (350°F). Line an 8×8 inch (20cm) baking tin with parchment. I always make the edges overhang so I can yank the brownies out after—much easier.
- In a big-ish bowl, whisk together the melted butter and sugar. It should look a bit like grainy sand—don’t worry, that’s right.
- Add the cocoa and whisk to combine. It’ll get really thick and lumpy, almost like chocolate paste. This is where I usually sneak a taste (just eggs to go, I promise).
- Crack in the eggs, toss in the vanilla, and mix until smooth. If you hit a streak of unmixed egg, don’t panic, just keep stirring until it sorts itself out.
- Sprinkle in the flour and salt. Fold until just combined—don’t overdo it unless you want tough brownies. Nobody wants tough brownies.
- Pour half the brownie batter into the tin and spread it out (a spatula works, but honestly, the back of a spoon is fine).
- Arrange your Kit Kat bars in one layer all over the batter. Pretty isn’t essential here; just spread ’em out. Some overlap is fine.
- Spoon the rest of the batter over the Kit Kats and smooth it out to cover. Scatter chocolate chips on top if you’re feeling posh.
- Bake 22–26 minutes (I check at 22; my oven likes to play games). The middle should still look fudgy—a clean toothpick means overbaked! On second thought, if you like cakey brownies, leave them a couple minutes more.
- Let cool fully before slicing (although sometimes I cave early, and it’s lava-hot inside. You’ve been warned).
Random Notes I Learned the Hard Way
- If you try to double the recipe for a 9×13 pan, it’ll work, but plan for a longer bake—like 30-35 mins. (I once ended up with molten soup; not my finest.)
- Swap in peanut butter cups underneath the batter for a saltier twist! Actually, my cousin hated it, but I thought it was fun.
- If you forget parchment, greasing the pan with loads of butter and a sprinkle of flour will do in a pinch—but brownies might stick a bit.
Variations I’ve Actually Tried
- Chopped hazelnuts in the batter. Nutty and good—maybe better for adults.
- One time I replaced half the cocoa powder with instant coffee. Uh, not the best. A bit too ‘grown up’ and slightly bitter for anyone under 20.
- Swap milk chocolate Kit Kats with dark or even those matcha ones, which turn the middle slightly green (looks wild, tastes great!)
Stuff You Need (Equipment…Or Not)
- 8×8 inch baking tin (though, I’ve used an old ceramic dish in a crisis; just check for doneness early)
- Bowl for mixing
- Whisk or fork (I’ve used a fork, it was slow, but hey, use what you’ve got)
- Spatula—or a butter knife for spreading
- Parchment paper helps, but not 100% essential
How Long Do They Last? (Not Long Anyway)
Supposedly you can keep them in an airtight container for up to 4 days at room temp. But honestly, my lot devours them within 24 hours. If you somehow have leftovers, fridge is fine but they get denser and chewier—somehow even better the next day, at least I think so.
How We Serve Them (The Family Way)
We always slice big squares (none of this ‘small bites’ nonsense). Sometimes a scoop of vanilla ice cream up top, and in summer, a handful of raspberries alongside—makes you feel fancy with zero extra work.
My Hard-Earned Pro Tips
- Don’t rush cooling. I cut too early once and Kit Kats went everywhere—messy, but honestly kinda fun (not ideal for sharing, though).
- If your brownie edges seem too crisp, just trim and claim ‘chef’s samples’. Perks of the job.
- Out of parchment? Foil can work, just oil it a bit; your brownies might have wrinkly bottoms, but it’s all good.
FAQ (Yes, I’ve Actually Been Asked These)
- Can I use boxed brownie mix instead? 100%. Just pour half the batter, do the Kit Kat layer, then the rest—then bake as per the box (I won’t tell anyone; some days you just need shortcuts!)
- Do they freeze well? Sort of; they get a bit crumbly thawed, but I’ve done it. Wrap tight and slice after thawing, unless you like sticky fingers.
- What if I don’t have Kit Kats? I’ve made these with Twix, even plain chocolate digestives in a moment of desperation… totally edible, just a bit less ‘wow’ factor.
- Can I halve the recipe? Yes, bake in a loaf tin. But why would you?
- What should brownies look like inside? Fudgy and slightly gooey! If they’re totally set in the middle, you’ve probably gone too far—but as always, your kitchen, your call.
If you make these, let me know how it goes—it’s always good to know someone else is on a chocolate mission too. And if you have a baking disaster, I’ll bet you’re in good company; the best recipes come with stories anyway.
Ingredients
- 170g (about 6oz) unsalted butter, melted (if you’re out, I’ve *totally* used half oil instead of butter and it worked!)
- 200g (1 cup) white sugar (brown sugar once made these a bit too chewy for me, but you do you)
- 75g (about 2/3 cup) unsweetened cocoa powder (Dutch-processed is great, but store brand is grand too)
- 2 large eggs
- 1 tsp vanilla extract (sometimes I get wild and use almond, but be careful—it’s strong!)
- 65g (1/2 cup) plain/all-purpose flour
- 1/4 tsp salt (okay, my gran always skipped salt, but I don’t understand her logic tbh)
- 12-16 Kit Kat mini bars (or 4 regular bars, broken into sticks—side note, any chocolate wafer bar will probably do if you’re short)
- Optional: handful of chocolate chips (when I feel extra, or the bag’s already open)
Instructions
-
1Preheat the oven to 175°C (350°F). Line an 8×8 inch (20cm) baking tin with parchment. I always make the edges overhang so I can yank the brownies out after—much easier.
-
2In a big-ish bowl, whisk together the melted butter and sugar. It should look a bit like grainy sand—don’t worry, that’s right.
-
3Add the cocoa and whisk to combine. It’ll get really thick and lumpy, almost like chocolate paste. This is where I usually sneak a taste (just eggs to go, I promise).
-
4Crack in the eggs, toss in the vanilla, and mix until smooth. If you hit a streak of unmixed egg, don’t panic, just keep stirring until it sorts itself out.
-
5Sprinkle in the flour and salt. Fold until just combined—don’t overdo it unless you want tough brownies. Nobody wants tough brownies.
-
6Pour half the brownie batter into the tin and spread it out (a spatula works, but honestly, the back of a spoon is fine).
-
7Arrange your Kit Kat bars in one layer all over the batter. Pretty isn’t essential here; just spread ’em out. Some overlap is fine.
-
8Spoon the rest of the batter over the Kit Kats and smooth it out to cover. Scatter chocolate chips on top if you’re feeling posh.
-
9Bake 22–26 minutes (I check at 22; my oven likes to play games). The middle should still look fudgy—a clean toothpick means overbaked! On second thought, if you like cakey brownies, leave them a couple minutes more.
-
10Let cool fully before slicing (although sometimes I cave early, and it’s lava-hot inside. You’ve been warned).
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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