Perfectly fudgy with a shiny, crackled top, this Flourless Kinder Skillet Brownie is just the thing to satisfy every chocolate craving. Super simple to throw together, this can be enjoyed still warm from the oven with a scoop of ice cream and spoon, or cooled and sliced for an absolutely blissful bite.
This brownie is all about chocolate, so much so, that it doesn’t even bother with flour. It just uses cocoa powder and a bit of corn starch to give the brownie a bit of structure. The focus here is on the chocolate–Kinder chocolate bars (which can be found at World Market or in most grocery stores with international aisles/candy) which help bring a sweet, milky flavor to the brownie, semi-sweet chocolate, milk chocolate, and bittersweet/dark chocolate.
You want a brownie for its richness, and this one totally delivers. I might just go as far as to say it’s one of my personal favorite recipes to date! So much so, that I’ve made it three times this week alone (I’ve been sharing, I swear!). If you don’t have Kinder bars or just don’t want to use them, you can replace them with 3.5 additional ounces of milk chocolate–your brownie will still turn out pretty darn good (/amazing).
Along with being completely rich and fudgy and delicious, this recipe is incredibly easy. Melt the chocolate and butter in a microwave at 30 second intervals, stirring between each, add in some vanilla and allow to cool a bit. Vigorously whisk together brown sugar, granulated sugar, and two eggs until light and voluminous so that when you let it sit, small bubbles appear on the surface. Slowly stir in the chocolate a little at a time using a rubber spatula, add in the cocoa powder and cornstarch and stir with the same spatula until just combined, then stir in the chocolate chips and chopped candy pieces. Top with more chocolate chips, a sprinkle of coarse salt, and bake. No mixer, no crazy techniques. It’s two bowls and very few, straightforward steps, which makes it dangerously easy to make this multiple times in one week!
This might just be one of the best brownies I’ve ever had. It doesn’t hurt that it’s super gorgeous when pulled from the oven, smells incredible, and packs a rich, fudgy, hit of chocolate in every bite.
| Prep Time | 10 minutes |
| Cook Time | 40-42 minutes |
| Servings |
servings
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- 1/2 cup salted butter cubed
- 8 Kinder bars divided in 1/2 - chop 4 sticks into pieces
- 4 oz milk chocolate chips
- 4 oz semi-sweet chocolate chips
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/3 cup dark cocoa powder
- 3 Tbsp corn starch
- 1/2 cup bittersweet chocolate chips
- 1/4 cup semi-sweet chocolate chips
- coarse or flaked sea salt for sprinkling
Ingredients
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- Preheat the oven to 350°F and spray or grease an 8" skillet. Set aside.
- In a medium, microwave safe bowl, add the cubed butter, 4 Kinder bars, milk chocolate chips, and semi-sweet chocolate chips. Melt in the microwave on high for 30 seconds. Remove and stir with a rubber spatula. Continue to melt at 30 second intervals, stirring in between, until fully melted. (I usually microwave the chocolate and butter 3 times.) Stir in the vanilla extract and allow to cool slightly.
- In a large bowl, whisk together the eggs, brown sugar, and granulated sugar for 2-3 minutes until light and aerated. There should be small bubbles in the mixture when you let it sit. With a rubber spatula, slowly stir in 1/3 of the cooled chocolate. Continue to add 1/3 at a time, stirring to combine. Fold in the dark cocoa powder and corn starch until there's just a dusting of cocoa powder on top. Fold in the 4 chopped Kinder candy bars and bittersweet/dark chocolate chips. Transfer the batter to the skillet, using the spatula to help spread it even. Distribute the semi-sweet chocolate chips over the top and sprinkle with some coarse or flaked sea salt.
- Bake 30 minutes then rotate, give the skillet a shake. If the center still jiggles, continue to bake for another 10-12 minutes. When the center no longer jiggles, remove the skillet from the oven and allow to cool completely. A toothpick inserted into the center of the brownie should come out with some batter still on it even when it's ready--the brownie will continue to cook as it cools.
- Top with vanilla ice cream and serve the skillet while still slightly warm with some spoons, or wait until it cools completely and slice into triangles.
* If you can't find or don't want to use Kinder candy bars, replace with 3.5 oz milk chocolate divided in half.
** Store or freeze wrapped in plastic wrap and foil.