Edit: I’ve updated this recipe – find it here!
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Last week at the Kirkstall Deli Market we picked up a handful of brownies from the Brown and Blond stall, including a delicious Toblerone one, which I couldn’t wait to try and recreate. The thing about brownies, however, is that they need to be made with dark chocolate otherwise they are far too sweet (I once tried supplementing the dark chocolate with Galaxy, the results were disastrous!), and Toblerone is usually milk chocolate. I hunted for a dark toblerone bar to give this a go, which I suspect is what Brown and Blond used in theirs but had no success, so I decided to adapt an existing recipe and mix the toblerone in with some dark chocolate. The result of which was a fudgey brownie with a hint of toblerone, simply delicious!
I used the brownie recipe from my Hummingbird Bakery Cookbook (a must for anyone who loves baking!) as a basis, and adapted it to include the delicious Toblerone. There are only a handful of ingredients in this recipe, but all of them are bad for you! You’ll need:
100g dark chocolate
175g unsalted butter
325g caster sugar
130g plain flour
icing sugar for dusting
First preheat the oven to 170 degrees celsius. Pop a sheet of greaseproof paper into an appropriate brownie tin (shallow and square is best – I just used the one we roast potatoes in!). Wipe some margarine or butter on a piece of folded kitchen roll and rub it over the greaseproof paper to stick into the pan and keep it there! If you haven’t got any greaseproof paper, you can just rub the butter straight into the pan to stop the mixture sticking to the pan when you bake it – but it doesn’t work quite as well.
Melt 100g of dark chocolate and 100g of toblerone in a bowl with the butter. You all know this, but you should melt chocolate in a bowl over a pan of water rather than putting it straight in the pan to stop it burning. This is the best part – try not to lick the spoon too many times!
Perhaps the best part of this recipe is that it’s a one bowl jobby – much less washing up! Pour the sugar straight into the chocolate and mix until incorporated. Do the same with the flour (you probably should sift it, but I am a bad baker and never do!).
Add the eggs to the mixture and stir! The key to a good fudgey brownie is to not overmix, so make sure everything is incorporated but stop mixing just before you think you should so that it isn’t over done. This will stop it being too cakey and keep it soft and squidgy, just like a good brownie should be!
Chop up the remaining 100g of Toblerone and gently fold into the mixture. Pour into the prepared tin and cook for 30-35 minutes.
Don’t worry if the mixture is a little wobbly when you get it out of the oven – that just means it’ll be sticky and sweet when you bite into it! Leave to cool a bit and then cut into squares and pop on a cooling rack. Dust with a little bit of icing sugar and tuck in immediately! Can be enjoyed cold, but they’re best warm with vanilla ice cream, a blob of mascarpone or a drizzle of cream!
What are your favourite brownie recipes?