Last week my mum got it in her head that she was going to make some brownies – but in true style she decided to play around with the recipe and came up with this kitkat brownie recipe that was, quite frankly, the best thing since sliced bread. No scrap that, these were a billion times better than sliced bread – who even cares about sliced bread with these bad boys around.
Needless to say, it made about 12 brownies and I devour at least 10… ok 11….. and a half. I have a thing for kitkats, they were my obsession during Toby’s pregnancy and I have never given up on them – I’m committed like that.
Here’s how to make them:
- 1 1/4 sticks (10 tablespoons) unsalted butter
- 1 3/4 cups packed light brown sugar
- 3/4 cup unsweetened cocoa powder, sifted
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- Pinch salt
- 4 eggs
- 1 teaspoon vanilla extract
- 4 X 4 finger kit kats
- 200ml double cream
- 1 tbsp golden syrup
- 200g good quality Dark chocolate
Pre-grease and line the bottom of an 8 inch X 8 inch tin.
Mix the butter and sugar together, until pale and creamy. Add the eggs, flour, cocoa powder, salt and baking powder. Once mixed blend the vanilla extract into the mixture, then pour half into the pre lined 8 inch tin.
Top the mixture with the kitkats, and then pour over the remaining brownie mix.
Bake for 30 minutes until it is firm to touch over the top and still fudgey in the middle.
Leave to cool completely, then top with the ganache, which you make like this:
Put all the ingredients in a pan, heat through until the chocolate is melted and then whisk until the mix thickens and get glossy.
Wait until slightly cooled and then pour over the brownies. Set aside to set and then slice.
Once sliced, place on a nice plate to show off, take a picture (see above) and then eat them. Eat. Them. All. I feel like I need to make it clear that sharing is optional on this one 😉