Brownies are my signature bake. I whip up a batch on an almost weekly basis and am always looking for different ways to keep them interesting. They’re just so simple – you mix them in one bowl, you bake them in one tray and it’s almost impossible to get them wrong. If you’re a novice baker but you’re looking to impress, then a big pile of brownies will win you friends and compliments. Toblerone brownies have been part of my repertoire for a while – they were one of the first recipes on this blog – but I knew that they could be improved upon with the addition of some dark chocolate Toblerone. I’ve been keeping my eye out for a bar for months, but it wasn’t until I lingered in the Christmas section at my local supermarket that I finally managed to get my hands on some. These are double-Toblerone flavoured, making them all the better than my previous version, but, best of all, they don’t use up the whole bar so you can happily snack on Toblerone for days afterwards. Or make two batches. It’s just a win-win all round.
P.S. Find some more brownie recipes here. You’re welcome.
- 200g dark Toblerone, roughly chopped
- 175g unsalted butter, cubed
- 325g caster sugar
- 3 eggs
- 130g plain flour
- 100g milk Toblerone, roughly chopped
- Preheat the oven to 170C
- Line a square baking tin with greaseproof paper.
- Place the butter and dark Toblerone in a bowl over a saucepan of simmering water. Stir until melted.
- Remove from the heat and stir in the sugar, followed by the eggs.
- Fold in the flour until just combined - be careful not to over-mix as it will make your brownies less fudgey.
- Fold the milk Toblerone gently into the mixture.
- Pour the brownie batter into the baking tin and bake for 30 minutes.
- Leave to cool and then cut into squares.