Toblerone Brownies

Ingredients

• 200g Unsalted Butter
• 300g Caster Sugar
• 150g Dark Chocolate
• 350g-450g Toblerone - Milk chocolate variety (150g melted + 200g-300g chunks to mix in)
• 3 Large Eggs
• 100g Plain Flour
• 30g Cocoa Powder
• 1 teaspoon Almond Extract (Optional)

Method

1. Line a 9"x9" baking tin. Heat your oven to 180°C (350°F) standard oven / 160°C (320°F) fan oven. Cut the dark chocolate and the Toblerone in to chunks and place in to two seperate bowls.
2. Gently melt the dark chocolate along with 150g of the toblerone over a double boiler (or melt in the microwave in 20 second bursts) until smooth. Set aside to cool for 5-10 mins.
3. Melt the butter in a microwave in 20 seconds bursts until smooth, then add the melted butter to a large bowl along with the caster sugar. Whisk (I use a hand whisk!) the butter and sugar together for 1 minute.
4. Add the eggs (and the almond extract if using) and whisk for a further 1 minute. You should have a pale smooth mixture.
5. Gently fold in the melted chocolate, and then fold in the sieved flour and cocoa powder until no flour pockets remains. Finally, fold in the remaining chunks of toblerone.
6. Pour the mixture in to the lined tin. Cook for 25-30 mins until the middle has a very slight wobble and a toothpick/skewer test has a few wet crumbs. Don’t overbake or it’ll lose it's fudgeyness and become cakey!
7. Once baked, leave your brownies to cool in the tin completely. Cut in to portions, then enjoy!

Notes

• - Once cooled, store the brownies in an airtight container where they'll keep for up to 1 week (try storing them in the fridge if you want them to be super fudgy!).

Recommended Equipment and Ingredients*

• Kitchen Scales
• 9" Baking Tin

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