They are great, they are rich (as you would expect), but nothing worse than your normal brownie is. Well he loved them, as did my kids, as did I.
The original recipe uses a 22cm x 22cm square cake tin, I used 26cm x 16cm as I could not find my square tin when I needed it.
Makes 20 slices
170g unsalted butter, softened
1 1/2 cups caster sugar
2 large eggs
2 tablespoons water
1/2 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup dutch cocoa powder
1/4 teaspoon baking powder
1/2 cup plain flour
1 large 170g block Kit Kats
Preheat oven to 180C.
Grease and line with baking paper a 26 x 16cm slice tin. Make sure baking paper goes up the sides to easily take out the brownies once set.
Beat the butter and sugar in a large mixing bowl until well mixed.
Beat in the eggs, one at a time until mixed in well. Add the water and vanilla, beat in well.
Add the salt, baking powder and the sifted cocoa powder, beat on low speed until incorporated.
Add the flour, mix in with a spoon until just combined.
Spread 2/3 of the mixture into the baking tin. Line individual sticks of the kit kats on top of the mixture, press down gently.
Bake for 30-35 minutes or until the centre is set.
Cool for 30 minutes in the tin. Then place them in the refrigerator to cool completely, around 2 hours.
Use the baking paper to help take the brownies out of the tin. Slice and serve.
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