Thick, fudgey & gooey Vegan Kinder Bueno brownies with a rich chocolate, hazelnut brownie, layer of chewy hazelnut butter topped with a hazelnut mascarpone, topped with vegan friendly bueno chunks! Vegan, No-Eggs, No-Dairy and absolutely delicious!
Vegan Kinder Bueno Brownies
Today is a VERY exciting day! This is the day I finally share my VEGAN ‘KINDER BUENO INSPIRED’ BROWNIES! Indulge in the ultimate vegan treat which are rich, fudgey, and packed with hazelnut goodness! These brownies start with a decadent hazelnut filled brownie base, followed by a luscious hazelnut butter layer, and are topped with a creamy vegan hazelnut mascarpone. To finish, each brownie is crowned with a crunchy vegan Kinder Bueno-style chunk (I use Love Raw Vegan White Chocolate Cre&m Wafer Bars). They make every bite an irresistible blend of chocolate and hazelnut heaven. If you’re a fan of the classic chocolate bar, this homemade plant-based version will have you coming back for more!
Looking for more brownie recipes? Check out my:
- Vegan Tiramisu Brownies
- Viral Vegan Bourbon Brick Brownies
- Single Serve Vegan Brownie
- Gluten-free Vegan Brownies
- Vegan Biscoff Brownies
- FruitY Vegan Chocolate Orange Brownies
What is a Bueno?
Kinder Bueno is a popular chocolate bar made by Ferrero (the same brand behind Nutella and Ferrero Rocher). It features a crispy wafer, smooth hazelnut filling coated in chocolate. As the original branded ‘Kinder Bueno’ contains dairy… i use a vegan alternative. My go-to vegan Bueno is from the brand Love Raw. They have a ‘milk’ chocolate, white chocolate and caramel version of this delicious wafer chocolate bar. I chose the white chocolate cream wafer bar, which has a dark chocolate drizzle and creamy hazelnut praline filling. Available in supermarkets, or Holland and Barrett, Ocado or Amazon!
Why you’ll love these brownies :
- Vegan friendly – This recipe is vegan friendly / plant based. It doesn’t contain any animal derived ingredients! Always be sure to check your ingredients before using.
- Ultra fudgey & rich – A decadent chocolate hazelnut brownie base that’s irresistibly rich and gooey.
- Layers of indulgence – Featuring a silky hazelnut butter layer and a dreamy hazelnut mascarpone topping. The combination is simply heavenly!
- Kinder Bueno-inspired – All the flavours of the classic treat, but completely plant-based!!!!
- Crunchy & creamy combo – A perfect balance of textures with a chewy brownie base, smooth layers, and a crispy Bueno-style chunk on top.
- Easy to make – Simple ingredients, big flavours, and totally worth it.
- Dairy-free & egg-free – A guilt-free treat that’s perfect for vegans and non-vegans alike! Honestly, you wont even be table to tell its vegan.. they’re THAT GOOD!
- Great ‘made ahead’ dessert – brownie can be made in advance, chilled and served the next day!
Layers of a vegan kinder bueno brownie
This isn’t any old brownie, it has 3 delicious layers which when combined, create the most unbelievably tasty brownie on planet earth!
- Brownie – A chewy, moist and super fudgey brownie, with melted dark chocolate and aquafaba makes it seriously irresistible! Loaded with chopped hazelnuts for extra flavour and crunch.
- Hazelnut butter – 2 ingredient melted hazelnut butter and white chocolate is the middle layer to this outrageously yummy brownie!
- Hazelnut cream – Similar to my viral Vegan Tiramisu Brownies, I opted to top them with a simple mascarpone cream, but instead of adding vanilla…we add hazelnut butter!! GAME CHANGING!!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Bueno Brownies
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
Rich brownies loaded with chopped hazelnuts, a thick layer of dairy-free white chocolate hazelnut butter in the center topped with hazelnut cream! Made with simple ingredients, there are NO eggs or dairy needed!
Ingredients
Ingredients for the brownie
- 60g of cocoa powder
- 180g of all purpose / plain plain flour
- 170g of dairy-free dark chocolate
- 110g of dairy-free block butter
- 120ml of aquafaba (chickpea brine)
- 280g of caster sugar
- 70g of chopped hazelnuts
Ingredients for the filling
- 200g of smooth hazelnut butter
- 100g of dairy-free white chocolate
Ingredients for the mascarpone
- 120g of plain / vanilla dairy-free yogurt
- 120g of caster sugar
- 170g of dairy-free butter (melted)
- 350g of silken tofu (NOT firm)
- 1 teaspoon vanilla bean paste / seeds from 1 vanilla pod (you can also use vanilla extract)
- 1 tablespoons of hazelnut butter
+
- Chopped hazelnuts (for sprinkling)
- Vegan kinder bueno bars ( I use LoveRaw White Chocolate Cre&m Wafer Bars)
Instructions
Method (brownie)
- Preheat the oven to 180℃ fan, and line a 8 x 8 inch square / loose base tin with grease proof paper. Allow the paper to hang over the edges of the tin, this makes it easier for removing the bars when ready.
- Sift the cocoa powder and flour together in a medium bowl.
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate and butter into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate and butter to melt together, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes while you make prepare the aquafaba.
- Add the aquafaba and sugar into a medium sized mixing bowl and whip up on high speed for around 5 minutes until thick and glossy. I use a stand mixer with balloon whisk attachment. A electric hand whisk will work great too. Whip on high speed, the aquafaba mixture should be thick enough that when it drips into the bowl, the mixture should ribbon off the mixer.
- Pour the chocolate and butter mixture over the aquafaba, and carefully fold together with a spatula. Make sure to be very gentle with this step as you want to keep as much air in the mixture as possible.
- Once combined, sift in the flour and cocoa powder. Again, fold this in with a spatula until a rich and thick brownie batter forms.
- Fold in the chopped hazelnuts.
- Pour the brownie batter into the lined tin and level off with an off-set spatula.
- Place the tin into the middle of the oven and bake for 30-35 minutes. If you want a more fudgey brownie, you may want to underbake by 5 minutes!
- Once baked, remove the tin from the oven and allow to cool fully on a wire rack. TIP: Keep the brownie in the tin while it’s cooling. This will help it keeps it’s shape and will also lock in some of the moisture, which will help with the chewy texture.
- Keep the brownie in the tin as we will be layering the spread and cream in the tin.
Method (hazelnut spread layer)
- In a small saucepan, add in the hazelnut butter and white chocolate. Heat on low until melted. It can burn very fast if left, so be sure to keep an eye on it, using a heat proof spatula to keep it moving until fully melted. Optional, you can met it in the microwave in 20 second intervals.
- Once the brownie is cool to the tough, pour over the melted nutty spread, use a off-set spatula to spread it around to cover the entire brownie in an even layer.
- Place in the fridge to set. This will take around an hour or 2.
Method (mascarpone)
- Add all of the mascarpone cream ingredients into a high speed blender. Blend on high until super smooth. You may need to stop and scrape the blender down a few tines with a spatula to ensure everything gets incorporated.
- Once super smooth, pour over the set hazelnut butter in an even layer, use the back of a spoon or off-set spatula to spread the cream into the corners of the tin making sure its as flat as possible. You can even tap the tin on your worktop a few times to remove any excess air bubbles.
- While the cream is wet, sprinkle over some extra chopped hazelnuts and place on some vegan friendly ‘Kinder Bueno’ chocolate pieces.
- Place into the fridge overnight to set. The cream will firm up when it’s chilled.
- Once the cream feels firm / creamy, use a sharp knife to score the edges of the tin to help the brownie slide out.
- Use the push base of the tin to push the brownie out of the tin and place on a chopping board.
- Use a sharp knife to carefully cut the brownie into squares. TIP: Wipe the knife clean after each cut to keep each brownie neat and tidy.
- Serve and enjoy!
Notes
Storage: These vegan biscoff brownies should be stored in an airtight / sealed container in the fridge for up to 2-3 days due to the mascarpone cream on the dessert. However, be sure to serve them at room temperature. Allow them to sit out at room temperature for at least 30 minutes before serving as this helps the butter and chocolate soften making them fudgey!
Melt the butter either in the microwave or in a heat proof bowl over a saucepan of simmering water on the hob.
Make sure to use silken tofu, NOT firm tofu as this will drastically change the taste and texture of the vegan mascarpone cream. You’ll also want to drain it well to prevent added moisture in the mascarpone which can result in a topping which isn’t very well wet! I recommend drying the silken tofu on some kitchen paper before adding to the blender.
What is aquafaba? Aquafaba is the starchy liquid which can be found from a can of chickpeas. Simply drain the whole chickpeas and use the water! It acts as a great egg replacer in vegan baking.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
