Toblerone Brownies (yes, really)


If you’re looking for chocolate nirvana, it’s quite hard to improve on a brownie. Baked properly, they are crunchy and chewy on the outside, and soft and gooey in the middle.  Sadly, most mass-produced brownies lean towards the dry and doughy. especially if they’ve been sitting around for a few days.

That’s one very good reason to make your own brownies, and the second is because you absolutely have to try this Toblerone version. I came up with this recipe for London Design Week, where I was working as Baker-in-residence for an interior design company, and it was an instant best seller.

Adding Toblerone doesn’t make the brownies too sweet, instead it brings extra crunch and chewiness to what is already close to perfection. Just one tip: when the cooking time is up, try and resist the temptation to eat them while they are hot (it will be hard, I know) because amazingly, they get even better as they cool. Makes about 25 (with all that chocolate, you won’t need a big piece to be very happy)

80g dark chocolate (not the expensive stuff)

120g milk chocolate

175g butter

320g caster sugar

3 eggs, beaten

150g plain flour

4 chunks of Toblerone from a 150g bar, broken into small chips

Preheat oven to 170/150 fan/ gas 3 and line a square baking tin with greaseproof paper.

Bring a saucepan half filled with water to the boil, then turn down to a simmer.

Place the butter and chocolate in a heat-proof bowl on top of the pan, making sure the bottom of the bowl doesn’t touch the water. Stir the chocolate and butter together as they melt.

Remove the bowl from the heat and stir in the sugar, then the beaten egg, followed by the flour.  Add half of the chopped Toblerone and stir once.

Tip the brownie mixture into the lined tin and scatter the remaining Toblerone over the top. Bake for 55 minutes, then place on a cooling rack. Allow to cool before cutting