Comments on: Kinder Bueno Blondies!

By: Jane's Patisserie

Jane's Patisserie — Wed, 07 May 2025 08:57:12 +0000

In reply to Siobhan. Unfortunately the recipe is tested for as it is - what size tin did you use when halving the bake? Cakey is likely due to over baking. Sometimes it's not always the same when halving unfortunately!

By: Siobhan

Siobhan — Tue, 06 May 2025 18:24:12 +0000

I halved the measurements and followed the recipe but they came out really cakey I did use 2 whs instead of 1.5. I did the same thing with the jammy dodger blondies and they came out perfectly. Where did I go wrong?

By: frez

frez — Sat, 18 Jan 2025 14:41:46 +0000

read through the comments before trying this recipe. I used my ninja for this on bake, lowest temp and 10 mins each time, i also put hippos buenos and kinder choc on top towards the end after freezing for a little while. this worked well for me.

By: Jane's Patisserie

Jane's Patisserie — Sat, 04 May 2024 11:56:08 +0000

In reply to Jodie. This sounds like your oven runs hotter or the heat isn't distributed evenly so you'd need to turn the temp down and bake for a bit longer instead xx

By: Jodie

Jodie — Sat, 20 Apr 2024 10:02:59 +0000

The chocolate on the top has burnt on mine, how do I prevent this from happening? The baked mix is as stated in the recipe.

By: Jane's Patisserie

Jane's Patisserie — Tue, 10 Jan 2023 14:55:51 +0000

In reply to Danielle. Hiya! This sounds like your oven is too hot - its worth double checking with an oven thermometer! Hope this helps! x

By: Danielle

Danielle — Fri, 06 Jan 2023 13:04:30 +0000

In reply to Eva. I've made these twice now, baked on 160 fan oven for 25 minutes, they have slight wobble but still turn out cakey instead of gooey, what am I doing wrong?

By: Jane's Patisserie

Jane's Patisserie — Tue, 21 Jun 2022 09:48:21 +0000

In reply to Christie. Hiya! No this should be fine! Enjoyyy x

By: Christie

Christie — Mon, 20 Jun 2022 09:21:30 +0000

Came across this recipe and excited to try it out! Was wondering if changing to a white chocolate hazelnut spread instead of nutella would have an effect to the bake? Thank you so much x

By: Koren

Koren — Sun, 22 May 2022 07:49:42 +0000

Hi. I made these yesterday for my partners birthday as he isn’t so keen on cake. When I took them out of the oven, they took forever to cool and were very runny in the middle still. I gave them some time in the freezer to firm up and thankfully they turned out well. They went down a hit with everyone who had some, and apart from being quite sickly, I thought they tasted amazing myself too. Will definitely use this recipe again. Thank you!

By: Jane's Patisserie

Jane's Patisserie — Fri, 29 Apr 2022 09:27:35 +0000

In reply to Ellie. Hiya, yes, bake them at lower for longer, and 'set' in the fridge overnight! Hope this helps! x

By: Ellie

Ellie — Tue, 26 Apr 2022 18:53:47 +0000

Hi Jane, my blondies always seem to be really cakey on the edges but really underbaked in the middle. They are still too gooey once I put firm them in the fridge overnight. I have a fan oven so put it at 160. Do you think it would be best turning down the temp and cooking for slightly longer please? Xx

By: Jane's Patisserie

Jane's Patisserie — Mon, 28 Feb 2022 16:18:05 +0000

In reply to Monique. Hiya! This would be corn starch in America! Hope this helps! x

By: Monique

Monique — Wed, 23 Feb 2022 11:10:42 +0000

This recipe sounds amazing! I’m American, so this question maybe a little weird lol. When you stated corn flour in the above recipe, would that be corn starch in America or corn meal. When I type in corn flour it’s showing corn meal (which we typically use in corn bread) it gives it a grainy texture. Cornstarch is more powdery and smooth. It resembles powder sugar. Thank you so much.