These homemade Kit Kat brownies are rich, fudgy and stuffed with whole Kit Kats plus even more crumbled on top.
Who doesn't love candy from their childhood? While we might not consume as much as adults unless it is Halloween, there is no reason not to use them in other recipes.
And I love adding them to desserts - from s'mores crème brûlée to M&M brownies to chocolate peppermint blossoms.
Now my latest concoction are these Kit Kat brownies. I mean fudgy brownies are good enough on there own. But then by adding the Kit Kats in the middle, you get that lovely crunch in every bite.
So if you are a chocolate lover, which I assume you are if you are reading about this recipe, give these brownies a try!
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Ingredient Notes
- Chocolate - I like to use a combination of semi-sweet chocolate chips and cocoa powder.
- Eggs - whisking the eggs not only helps create that crinkle top that everyone loves, but it adds structure.
- Espresso powder - no it doesn't make the brownies taste like coffee. Just adds some richness to the chocolate.
- Baking powder - allows the brownies to rise.
- Kit Kats - adds texture and flavor and just makes the brownies fun to cut into and eat.
Ingredient Swaps
As with any recipe, you can exchange some of the ingredients with this brownies recipe. The variations include:
- While semi-sweet chocolate is my go-to, milk or dark chocolate also works.
- I use granulated sugar for a slightly airier batter, but light or dark brown sugar is a good substitute.
- I go with unsweetened cocoa powder as these brownies are already pretty chocolatey, but if you want it even richer, use dark cocoa powder.
- These are called Kit Kat brownies for a reason, but you could sub your favorite chocolate bar like Snickers or Twix.
Step-by-Step Photos
Microwave the butter and ¾ cup of the chocolate until melted. In another bowl, whisk together the eggs until bubbly on top.
Stir in the sugar, vanilla and espresso in the melted chocolate before adding the eggs. In another bowl, sift together the dry ingredients.
Finally add the dry ingredients and remaining chocolate chips to the wet ingredients and stir until just combined. Line an 8x8 square pan with parchment paper and butter generously. Then pour half of the batter evenly in the pan. Place 16 Kit Kat pieces on top.
Add the remaining batter and top with some crushed Kit Kats. Bake at 350°F for 35-40 minutes or until done.
FAQs
A typical brownie recipe uses just cocoa powder but using primarily chocolate chips helps make these Kit Kat brownies extra fudgy. With that said, if you want just cocoa powder, use ½ cup instead.
Use quality chocolate when making these brownies as that is where the flavor comes from. I like to use Ghirardelli Semi-Sweet Chocolate Chips.
You will know when the brownies are done when you insert a toothpick and a few crumbs are on it. The toothpick should not come out clean, otherwise it is overbaked at that point.
Make sure you grease and line your pan with some parchment paper. Crumble it up and then spread out so it will easy fit in the pan.
To maximize the shelf life of the brownies, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.
• Brownies at room temperature will last 2-3 days
• Brownies in the fridge will last 1 week
• Brownies in the freezer will last 3 months
Pro Tips/Recipe Notes
- Don’t overbeat the eggs as it introduces air and makes the brownies more cake-like and less dense. You should beat just until bubbles form on top.
- Sifting together the dry ingredients fluffs them up and allows the wet ingredients to bind more quickly and evenly.
- Let the brownies cool completely before cutting them so you can get clean cuts.
- You can double the recipe and bake in a 9x13 pan. It will probably take a few minutes longer to bake.
Other Dessert Recipes
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Kit Kat Brownies
Ingredients
- ½ cup unsalted butter
- 1 cup semi-sweet chocolate chips, divided
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso
- 2 eggs
- ⅓ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 20 pieces Kit Kat bars, divided
Instructions
- Preheat oven to 350°F. Line an 8x8 square pan with parchment paper and butter generously.
- In a microwavable bowl, melt butter and ¾ cup chocolate chips until melted and smooth. Stir in 30 second intervals. Stir in sugar, vanilla and espresso.
- In a small bowl, whisk the eggs until bubbly on top, about 1 minute. Add the eggs to the chocolate mixture.
- In another small bowl, sift together the flour, cocoa powder, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until just combined and then add the remaining chocolate chips.
- Spread half of the batter evenly into the pan. Place 16 Kit Kat pieces on top and the spread the remaining batter over it. Crush the 4 remaining Kit Kat pieces and sprinkle on top.
- Bake for 35-40 minutes. A cake tester should come up with a couple of crumbs. Let cool and then cut into 9 squares.
Notes
- Grease and line your pan with parchment paper so you can easily get the brownies out.
- Use quality chocolate when making these brownies as that is where the flavor comes from. I like to use Ghirardelli Semi-Sweet Chocolate Chips.
- Don’t overbeat the eggs as it introduces air and makes the brownies more cake-like and less dense. You should beat just until bubbles form on top.
- Sifting together the dry ingredients fluffs them up and allows the wet ingredients to bind more quickly and evenly.
- You will know when the brownies are done when you insert a toothpick and a few crumbs are on it. The toothpick should not come out clean, otherwise it is overbaked at that point.
- Let the brownies cool completely before cutting them so you can get clean cuts.
- You can double the recipe and bake in a 9x13 pan. It will probably take a few minutes longer to bake.
Sharon Cole says
I will make kit kat brownies for next month of October