Wednesday, March 27, 2013

Toblerone brownies for Easter

Toblerone brownies / Brownies de Toblerone

One of the things I remember the most from going to the supermarket with my mom as a kid are Toblerone bars: they were not easy to find and were really expensive back in the early 80s, and for that reason they were a treat we never ate. Things have changed and now I find them everywhere for a couple of R$ only – maybe that is why nowadays I seldom remember they exist. :D However, I did buy a couple of bars last week and they were transformed into really delicious brownies: these are fudgy and moist – as every brownie should be – and the nougat pieces spread throughout the batter make them very special; in my humble opinion these brownies would make a much more interesting Easter gift then regular chocolate eggs.

Toblerone brownies
slightly adapted from the gorgeous and delicious Nigella Kitchen

¾ cup (68g) unsweetened cocoa powder, sifted
1 cup (140g) all-purpose flour
1 teaspoon baking soda
pinch of salt
10 tablespoons (1 ¼ sticks/140g) unsalted butter
1 ¾ cups (306g) packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
2 Toblerone bars, 100g each, chopped – I used one Toblerone milk chocolate and one Toblerone dark chocolate

Preheat the oven to 190°C/375°F; lightly butter a 32.5x22.5cm (13x9in) baking pan, line with foil leaving an overhang in two opposite sites then butter the foil as well*. Whisk together the cocoa powder, flour, baking soda and pinch of salt in a bowl; set aside.
Melt the butter over a gentle heat in a medium-sized saucepan. Add the sugar, stirring with a wooden spoon (still over a low heat) to help it blend with the melted butter. Stir in the flour mixture - when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove from the heat. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Spread the batter in the prepared pan and top with the Toblerone pieces. Bake for about 20 minutes –it will look set, dark and dry on top, but when you feel the surface, you will sense it is still wibbly underneath and a cake tester will come out gungy. This is desirable.
Transfer the pan to a rack and cool completely before cutting.

The brownies can be made up to 3 days ahead and stored in airtight container (will keep for total of 5 days).

* I made the exact recipe above using a 20x30cm (8x12in) pan

Makes 20


Laura (Tutti Dolci) said...

Oh Toblerone brownies, yes please! :)

Carmen said...

This is to die for! Toblerone is my favorite chocolate. I'm going to have to try this recipe. Thank you! :-)

Kate @ Only Cake Pops said...

Uhhhhhhh, Toblerone! I'm like Joey in that episode of Friends where he is obsessed with them. Gorgeous! A must-try recipe, if only as an excuse to buy some Toblerone. :)

myfrenchkitchen said...

Toblerone brownies?Tthey look delicious!

Lynna said...

I use to want them all the time, but I now that I`m older and see them in all the grocery stores, I don`t crave for them. Haha. But these brownies sound incredible!

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