Preheat your oven to 180C / 350F / 160C fan forced. Line an 8×8 inch square baking pan with baking paper
In a large microwave safe bowl, melt together the chocolate and butter in the microwave in 30 second increments, stirring well between each until just melted.
Add the eggs, sugars and vanilla and whisk well to combine.
Sift in the flour, cocoa and salt in a medium bowl and mix well until there are no lumps left.
Pour half the batter into your prepared pan and level it out. Place 14-16 sticks of Kit Kat side by side, with small gaps between, until covered then cover with remaining batter making sure to drizzle it all over so that it’s easy to level out again.
Crumble up the remaining Kit Kats by hand and scatter them over the top.
Bake for 30-36 minutes until a toothpick comes out with some sticky crumbs attached but not wet batter – make sure to miss the Kit Kats (you should be able to tell when you’ve just hit a Kit Kat or chocolate).
Cool in the tin for around 15-20 minutes before removing to cool further.
Can be served warm and gooey, or let them cool completely for the chocolate to re-set.
Please take a moment to rate this recipe. I and other readers appreciate it and it helps me create more recipes.
Notes
Continue Reading in next page
ADVERTISEMENT
