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    You Are Here: Home → Desserts

    Kit Kat Brownies

    July 31, 2021 | Updated October 31, 2021 by Ryan 1 Comment

    1047 shares
    Jump to Recipe Print Recipe
    stacked Kit Kat brownies on parchment paper
    brownies stuffed with Kit Kats on parchment paper
    overhead shot of brownies stuffed with Kit Kats
    Kit Kat brownies stacked on top of each other

    These homemade Kit Kat brownies are rich, fudgy and stuffed with whole Kit Kats plus even more crumbled on top.

    Kit Kat brownies stacked on top of each other

    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!

    Jump to:
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Pro Tips/Recipe Notes
    • Other Dessert Recipes
    • Kit Kat Brownies
    overhead shot of brownies stuffed with Kit Kats

    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

    process shots of melting butter and chocolate and whisking eggs in bowl

    Microwave the butter and ¾ cup of the chocolate until melted. In another bowl, whisk together the eggs until bubbly on top.

    process shots of adding egg to mixture and mixing the dry ingredients in another bowl

    Stir in the sugar, vanilla and espresso in the melted chocolate before adding the eggs. In another bowl, sift together the dry ingredients.

    process shots of adding dry ingredients to wet ingredients before pouring half of the batter in pan and placing kit kats on top

    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.

    process shots of adding remaining batter and kit kats to pan and baking

    Add the remaining batter and top with some crushed Kit Kats. Bake at 350°F for 35-40 minutes or until done.

    FAQs

    Why Use Chocolate Chips?

    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.

    What Chocolate Should I Use?

    Use quality chocolate when making these brownies as that is where the flavor comes from. I like to use Ghirardelli Semi-Sweet Chocolate Chips.

    How Do I Know the Brownies are Done?

    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.

    How Do I Get My Brownies Out of the Pan?

    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.

    How Long Do Brownies Last?

    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.
    stacked Kit Kat brownies on parchment paper

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    If you’ve tried this Kit Kat brownies recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    Kit Kat brownies stacked on top of each other
    Print Recipe
    5 from 3 votes

    Kit Kat Brownies

    These homemade Kit Kat brownies are rich, fudgy and stuffed with whole Kit Kats plus even more crumbled on top.
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: American
    Servings: 9 brownies
    Calories: 415kcal
    Author: Ryan Beck

    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.

    Nutrition

    Serving: 1g | Calories: 415kcal | Carbohydrates: 53g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 70mg | Sodium: 119mg | Potassium: 55mg | Fiber: 3g | Sugar: 45g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Comments

    1. Sharon Cole says

      September 08, 2022 at 7:32 pm

      I will make kit kat brownies for next month of October

      Reply

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