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Decadent Kit Kat Chocolate Brownies Recipe

These Kit Kat brownies are thick and fudgy, filled with Kit Kats for a satisfying crunch in the center, then finished with crushed Kit Kats on top. The combination of a fudgy chocolate brownie and a crunchy chocolate wafer is irresistible. Stack of 3 Kit Kat brownies, stacked one on top of each other.

If you want to elevate your brownies or you love Kit Kats, these brownies are worth trying. They deliver a dense, chewy texture with crisp Kit Kat wafers tucked inside. The contrast between soft brownie and crunchy wafer makes every bite interesting, and they’re also a perfect way to use leftover candy bars.

I usually pick up Kit Kats specifically to make these; they’re that good.

Making the Brownies

For this recipe we make an extra-thick brownie so there’s enough batter to fully encase the Kit Kats.

  1. Preheat the oven to 350°F (180°C, or 170°C fan). Line an 8×8 inch (20×20 cm) pan with parchment paper or foil, leaving an overhang for easy removal, or lightly grease the pan.
  2. Finely chop the butter and chocolate. Melt them together slowly over low heat using a double boiler, or in the microwave in short 30–45 second intervals on medium power, stirring between intervals. Avoid high power or long bursts, which can make the chocolate grainy.
  3. Whisk the sugar into the melted chocolate mixture, then add the whisked eggs and vanilla. The batter may appear slightly grainy at this stage—this is normal. Bowl of chocolate chips and butter and bowl of melted chocolate with eggs and sugar.
  4. Gently fold in the flour, cocoa and salt. If your flour or cocoa has lumps, sift them before adding. Bowl of brownie batter, before flour and cocoa are whisked in
  5. Assemble the brownies:
    1. Spoon about half the batter into the prepared pan and smooth into an even layer.
    2. Arrange a layer of Kit Kat fingers over the batter. To cover the pan you may need to trim some bars. Pan of brownie batter and pan of brownie batter with Kit Kats on top
    3. Drop spoonfuls of the remaining batter over the Kit Kats to make it easier to cover them.
    4. Smooth the batter so the Kit Kats are completely covered. Optionally, sprinkle crushed Kit Kat pieces on top for extra crunch. 2 photos showing how to assemble Kit Kat brownies
  6. Bake for about 25–30 minutes, depending on how gooey you prefer your brownies.

Note: It’s essential to let the brownies cool completely before slicing to get clean edges.

Pro tip: I usually bake with 70% dark chocolate, but for these brownies a 50% dark or semi-sweet chocolate works better; 70% can be too intense alongside the Kit Kats.

2 Kit Kat stuffed brownies, one on top of each other

If you want more indulgent stuffed brownies to try, consider variations with peanut butter cups, Oreos, or cream cheese.

Stack of 3 Kit Kat brownies, stacked one on top of each other.

Kit Kat Brownies

Thick, fudgy brownies stuffed with Kit Kat wafers and finished with crushed Kit Kats for extra crunch.
Prep: 30 mins
Cook: 25 mins
Cooling: 4 hrs
Total: 4 hrs 55 mins
Servings: 12 brownies

Equipment

  • 8×8 inch (20×20 cm) pan

Ingredients

  • 1/2 cup unsalted butter (112 grams)
  • 6 ounces 50% dark chocolate (170 grams) or semi-sweet
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs, whisked
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (56 grams)
  • 1/4 cup cocoa powder (20 grams)
  • 1/4 teaspoon salt
  • 6 Kit Kat bars (I used six 4-finger bars; you will trim and crush some for the top)

Instructions

  1. Preheat oven to 350°F (180°C or 170°C fan). Line an 8×8 inch pan with parchment paper leaving an overhang, or lightly grease.
  2. Add cubed butter and finely chopped chocolate to a heatproof bowl. Melt over a double boiler or in the microwave in short 45-second intervals on medium power, stirring between intervals.
  3. Whisk in the sugar, then the whisked eggs and vanilla extract until combined.
  4. Fold in the flour, cocoa and salt. Sift dry ingredients first if they are lumpy.
  5. Spoon about half the batter into the pan and smooth into an even layer.
  6. Arrange Kit Kat fingers on top of the batter, trimming as needed to fit. I fit 21 fingers across the pan after trimming.
  7. Drop spoonfuls of the remaining batter over the Kit Kats and spread to fully cover them.
  8. Chop or crush extra Kit Kat wafers and sprinkle them over the top if desired.
  9. Bake 25–30 minutes, or until a toothpick comes out with a few moist crumbs—adjust time for your preferred fudginess.
  10. Cool completely, about 3–4 hours, before lifting from the pan and slicing with a sharp knife for clean pieces.

Notes

  1. Chocolate: Use 50% dark or semi-sweet chocolate for the best balance with the Kit Kats. Six ounces equals about 1 cup of chips.
  2. Kit Kats: I bought six 4-finger bars, used 21 fingers in the middle (trimmed some) and reserved a couple for crushing on top. You might get away with five bars if you don’t cover the entire surface.
  3. Storage: Store in an airtight container at room temperature for up to 4 days.
  4. Nutrition: Nutrition facts are estimates per brownie assuming the recipe yields 12 equal pieces and all Kit Kats are used.

Nutrition

Calories: 255 kcal, Carbohydrates: 29 g, Protein: 3 g, Fat: 15 g, Saturated Fat: 9 g, Sugar: 20 g (values are estimates per serving).

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