Toblerone Brownies; silky chocolate brownies with a flaky top, crisp toasted almonds, and big distinctively triangular chunks of classic Toblerone.
Does anyone else only ever really think about Toblerone when they’re in an airport?
The distinctive, mountainous bars never seem to catch my eye until I’m wandering through the duty free shops with too much time to kill.
I don’t need 750g of chocolate. I never need said 750g of chocolate to be loaded with honey nougat and almond pieces. I CERTAINLY never need 750g of chocolate crammed hastily into my already too-full hand luggage bag. However, there is something about seeing those oppressively large chocolate landscapes towering around me in a brightly lit tax free storefront that I just cannot resist.
Every time I eat a chunk of Toblerone though, I wonder why I don’t do it more often.
Hence the creation of these Toblerone Brownies. They are a celebration of all things Toblerone, and an apology for all the times that I have underestimated its deliciousness. They incorporate the main flavours of this European favourite, as well as whole chunks of the actual bar too!
These Toblerone Brownies have a perfect crackled top, happily interrupted by chunky triangles of classic Toblerone chocolate, revealing underneath a velvet-soft brownie with crisp flaked almonds.
The pedantic among you might be searching for nougat to be added to the brownie batter, as the almonds are. I can comfortably inform you I had absolutely no plans to do this after the disaster of that one time I tried to make Milky Way brownies. My oven still contains traces of molten nougat to this day…
I promise you these Toblerone Brownies will grant you all the taste and texture you want from a brownie too. No cakeyness, no dryness, just arse-kicking enjoyment.
To make these gorgeous Toblerone Brownies, simply follow the recipe below!
Toblerone Brownies
Notes
BE A MAVERICK: why not make these more exciting by using dark, white, or other flavoured Toblerone bars instead of the classic?
Ingredients
- 250g dark or milk chocolate
- 220g unsalted butter
- 3 large eggs
- 260g caster sugar
- 1 tbsp Amaretto liqueur (optional)
- 1 tsp vanilla extract
- Pinch of salt
- 75g plain flour
- 55g cocoa powder
- 50g flaked almonds, plus extra to decorate
- 300g Toblerone (roughly 2 standard bars, you won’t need to use it all!)
Instructions
- Preheat your oven – 160°C / 140°C fan / 325°F / gas mark 3.
- Grease and line a tin to bake the brownies in, both 20x20cm (8x8in) or 20x30cm (8x12in) tins have worked well for me.
- Chop up your butter and dark/milk chocolate and melt together gently in a heatproof bowl, either in the microwave or over a pan of simmering water, until smooth.
- In a separate large bowl, whisk together the eggs, sugar, Amaretto (if using), vanilla and salt until just combined.
- Once melted, pour the butter/chocolate mixture into the bowl of egg mixture and whisk to incorporate.
- In a final separate bowl, stir together the flour, cocoa, and flaked almonds.
- Tip the flour and cocoa mixture into the rest of the ingredients and gently fold together with a spoon or spatula until just combined.
- Pour the brownie batter into the prepared tin.
- Scatter more flaked almonds over the mixture to decorate, and press 12-20 chunks of Toblerone into the top of the brownies. Each brownie should contain at least one whole chunk!
- Bake for 40-45 minutes until the brownies are no longer wobbly and have a nice shiny, crackled top.
- Allow the Toblerone Brownies to cool for at least 45 minutes before slicing up if you can. (This isn’t a quick bake, but it’s so worth it!)
- Enjoy!
