Kinder Bueno Hazelnut Strawberry Brownies♡

Preheat the oven to 160°C. Grease and line an 8 × 8-inch square baking tin with baking paper.

Add the melted butter, dark chocolate, white sugar and salt to a mixing bowl. Stir until the chocolate has completely melted and the mixture is smooth. If necessary, place the bowl over gently steaming water to help melt the chocolate.

Add the eggs and vanilla extract, then whisk until the mixture is smooth, glossy and thoroughly combined.

In a separate bowl, combine the plain flour, cocoa powder and espresso powder.

Add the dry ingredients to the chocolate mixture and gently fold everything together until no streaks of flour remain. Avoid overmixing the batter.

Fold the chopped strawberries through the brownie batter until evenly distributed.

Spread approximately half of the brownie batter evenly across the prepared tin. Arrange the white chocolate Kinder Bueno bars over the batter, then cover them with the remaining brownie mixture.

Smooth the surface, then scatter over enough chopped hazelnuts to generously cover the top. Finish by arranging the additional strawberry pieces across the brownies.

Bake at 160°C for 22–30 minutes, until the edges are set but the centre remains slightly soft and fudgy. Allow the brownies to cool in the tin for 1 hour, then refrigerate them for a firmer texture before slicing.