Toblerone Brownies
Course:
Dessert
Ingredients
- 200 grams Butter
- 150 grams Dark Chocolate (dark)
- 150 grams Toblerone (dark)
- 3 Egg (large; or 4 small)
- 275 grams Brown Sugar
- 100 grams Plain Flour
- 50 grams Cocoa Powder
- 400 grams Chocolate Chips (use chopped toblerone!)
Steps
- Preheat the oven to 180ºC conventional / 160ºC fan and line a 9x9″ square baking tray with parchment paper.
- Melt together the butter, dark chocolate, and the 150g Toblerone in a heatproof bowl over a pan of boiling water, on the microwave in 20-second bursts until melted. Leave on the side to cool whilst you do the rest.
- Whisk together the eggs and sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume.
- When whisked, pour the cooled chocolate mix over eggs and fold together carefully.
- Once completely combined, add the cocoa powder and plain flour on top of the chocolate mix and then fold together again.
- Fold through the 400g Toblerone chunks and pour into the prepared tin.
- Bake in the oven for 35 minutes, or until there is a small wobble in the middle of the tin and the temperature is 96 C.
- Once baked, leave to cool in the tin completely.
- If you want that epic fudgy texture, you can wait for them to cool and then 'set' them in the fridge for 1-2+ hours and cut them up after
Source: https://www.janespatisserie.com/2016/08/04/toblerone-brownies/#wprm-recipe-container-15872