Vegan 'Kinder Bueno' Brownies

Fudgy, chewy brownies filled with a delicious creamy alternative to kinder buenos!

Now that we have vegan alternatives to kinder buenos in the name of Love Raw (you guys are geniuses) there is no excuse for us vegans to be missing out on ALL of the 'kinder bueno' bakes. I started off with my cookie bars which were a hit at with my work colleagues and now we have another beautiful traybake. I still love to develop my brownie recipes, those good old egg replacers keep me on my toes. And this time I used Alpro's Greek Style Yoghurt which gave them a gorgeous thick texture and took away any cakey texture that to me just isn't welcome in a brownie. The 'kinder buenos' are perfectly sandwiched in-between the brownie, so yes it's a vegan 'kinder bueno' brownie sandwich. 

If you love brownies and chocolate....

Check out my other recipes for more inspiration!

• Vegan 'Kinder Bueno' Cookie Bars
• Biscoff Brownies
• Caramel White Chocolate Blondies

Recipe

Prep: 15 minutes

Cook: 30-35 minutes

Serves: 16

Notes:

• Although I highly recommend using Love Raw Cream Filled Wafer Bars, I understand these may not be easy to access for everyone. If that is the case you could use the standard Kinder Buenos if you are not following a vegan or dairy free diet. 
• If you cannot find the vegan yoghurt, any greek style yoghurt should work as long as its on the thicker side - this makes the brownies fudgy!

Ingredients

• 220g Plain flour
• 80g Cocoa powder
• 350g Caster sugar
• 5g Baking powder
• Pinch of salt
• 170g Butter
• 100g Milk Chocolate
• 130g Alpro Greek Style Yoghurt
• 150g White chocolate chips
• x8 Love Raw Cream Filled Wafer Bars

Method

1. Preheat the oven to 180℃ and grease and line a 9x9 inch square cake tin.
2. Melt together the butter and milk chocolate in the microwave or over a Bain-marie.
3. In a large bowl. sift together the flour, cocoa powder, baking powder and salt.
4. In a separate large bowl whisk together the sugar, yoghurt and butter/chocolate mix. Whisk vigorously for about 2 minutes to get some air into the mixture.
5. Then spoon the wet mixture into the dry mix. Fold through the white chocolate chips.
6. Spoon half of the brownie batter into the tin and spread out evenly. Line 7 of the single Love Raw bars along and then cut the rest in half so that you can lay 2 squares adjoined to each column. So you should have 7 columns of 6 squares of chocolate. 
7. Then spoon the rest of the brownie batter on top and spread out evenly and carefully.
8. Bake in the oven for 30-35 minutes, a knife inserted shouldn't come out clean as the brownies will continue to bake once out of the oven.
9. Leave to cool in the tin before removing. I find the brownies better once they've cooled down for a few hours and really developed the flavours. But you can wait till for about 1 hour then slice and serve.
10. Best stored in an airtight container up to 3 days. Enjoy!

Christina

xx