Toblerone brownies for Easter

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

Toblerone cookies

I’ve been feeling like a certain cat lately – not so keen on Mondays... :)

These cookies could certainly cheer one up, even Garfield – it’s too early for lasagna, anyway. :)

Toblerone cookies
adapted from here

¼ cup (56g) unsalted butter, softened
2/3 cup (117g) light brown sugar, packed
1 egg, lightly beaten
2 teaspoons vanilla extract
1 cup (140g) all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
200g milk Toblerone, roughly chopped

Preheat the oven to 180°C/350°F; line two large baking sheets with baking paper.
Cream the butter with the sugar until light and fluffy. Beat in the egg and vanilla extract until the mixture is smooth, then stir in the flour, baking soda, salt and 150g Toblerone.
Drop leveled tablespoons of dough onto each sheet, 5cm (2in) apart. Press the remaining chopped Toblerone over the surface of the cookies.
Bake for 10-12 minutes, just until dry-looking and covered with even cracks but not quite firm to the touch. Leave to cool and firm up on the baking sheets for a few minutes before carefully peeling away from the paper.

The cookies will keep in an airtight tin for up to 3 days.

Makes 22