Toblerone Brownies
Toblerone brownies; silky chocolate brownies with a flaky top, crunchy toasted almonds and distinctly triangular chunks of classic Toblerone.
Ingredients
- 150 g Dark Chocolate
- 35 g Cocoa Powder
- 150 g Toblerone Milk or Dark
- 90 g Plain Flour
- 3 Large Eggs (or 4 medium)
- 200 g Unsalted Butter
- 275 g Caster Sugar (or light brown sugar)
- 200-400 g Toblerone (chopped)
Instructions
First, preheat your oven to 180 ° C / 160 ° C Fan and line a 9x9-inch square baking sheet with parchment paper.
Then, melt together the butter, dark chocolate and 150g toblerone in a heatproof bowl over a pot of boiling water, in the microwave in bursts of 20 seconds until melted . Let cool while you do the rest.
Using an electric whisk / stand mixer, whisk together the eggs and caster sugar for a few minutes until the color fades, looks like a foam and doubles the original volume of the amount of eggs + sugar!
You'll know it's done, because when you lift the whisk out of the mixture, it should leave a trail for a few seconds before disappearing!
Once whipped, pour the cooled chocolate / Toblerone / butter mixture over the eggs and fold carefully.
When fully combined, sift the cocoa powder and regular flour over the chocolate mixture, then fold them back again - always be careful not to knock out the air!
When well mixed, stir in the 400g pieces of Toblerone and pour into the prepared pan - bake for 25-30 minutes **! Once cooked, let cool completely in the pan.
If you want that epic, melty texture, you can wait for them to cool, then `` put '' them in the fridge for an hour and cut them after!
Happy Cooking Time.
