Preheat the oven to 160℃, grease and line a 20 cm baking tin with greaseproof paper.

Melt the butter over a medium heat.

In a large mixing bowl, add the granulated sugar and the light muscovado. Pour in the melted butter and beat it with a wooden spoon for 2-3 minutes, until it is well combined and the butter isn't separated from the sugars.

Add the eggs and vanilla bean paste, beat until smooth.

Now add the plain flour and the cornflour, mix until a blondie mixture is formed, this shouldn't take too long.

Fold through most of the chopped Kinder chocolate, keeping back some for the top.

Pour the mixture into the lined baking tin and smooth out into the edges.

Dollop the Nutella over the top, the use a fork to swirl it throughout the mix.

Sprinkle the remaining Kinder chocolate pieces over the top and lightly press them down.

Bake it for 28-30 minutes. It should have a slight wobble in the middle when it comes out.

Leave it to cool completely. Once it has cooled to room temperature, it can help to place it in the fridge for an hour or so.

Cut it into portions and serve. I cut this one into 16 small pieces.