Toblerone is one of those chocolate bars which seems to have been around forever and by its packaging (and probably its taste) is totally recognisable, even with your eyes closed and your hands tied behind your back. Distinguishable by its characteristic triangular shape, it was first created in 1908 by Theodor Tobler in Switzerland, which makes it older than me..... and even my Mum!
Its unique flavour also stands out against other chocolate bars too. A blend of chocolate, honey and almond nougat, it has that wonderful rich, creamy, melty followed by crunchy, chewy, slightly nutty experience, that is unforgettable when you eat it. Nothing else quite compares.
The experience of buying Toblerone has (for me) become particularly ubiquitous with Duty Free shops, where you not only get the common varieties of milk and white chocolate, but also the slightly less common dark chocolate and positively rare fruit and nut and honeycomb crisp bars. I have even managed to find an especially delicious, blue boxed crunchy almond version made with salted caramelised almonds..... divine! Always..... always..... I make sure I get Toblerone at airports and other duty free outlets..... big bars.........
If like me, you love Toblerone, then you will definitely, absolutely LOVE this brownie. It is packed full of the stuff...... dark, milk and white.
I made two different versions before I was totally happy with the recipe..... Or was that just an excuse to consume more Toblerone? Either way, this version is firm, but fudgy. Made with melted dark Toblerone and an extra portion of ground almonds, the slightly granular crunchiness of the nuts is beautifully enhanced and the creamy, honey sweetness synonymous with Toblerone still shines through. As you bite into the dense, chocolatey blocks of decadence, an extra treat awaits your tastebuds from the chunks of milk and white Toblerone hidden within. Simply delicious.
Amazingly, this Brownie may be rich, but it is not excessively sweet..... I used brown sugar for a more caramelly slice, but cut down the quantity slightly (and also deliberately used dark chocolate) to avoid any over-sugariness.
In honour of this most special and enduring of chocolate bars, I have even cut my portions into triangles.....
Although I love Toblerone and have filled this brownie with its melted delightfulness, I know that it is not always easy to get hold of some varieties (including dark). If you can't find it where you are, hunt down an equivalent to use..... Look for 'Swiss Mountain' bars which contain nougat. In the UK, M&S has a dark bar which is easy to get hold of and makes a good substitute.
I am sending a few triangles out to the following foodie challenges to share this month :
We Should Cocoa with Recipe for Perfection (guest hosting for Choclette at the Chocolate Log Blog this month). February's theme has been a very welcome Brownies (not that we need any excuse to indulge in the compact dark stuff).
Love Cake with Ness at Jibber Jabber who's theme is 'for the love of cake' (and in my case, for the love of Toblerone too).
Cook, Blog Share with Lucy at Supergolden Bakes. Lucy has had a bit of a time of it recently.... I think this Brownie would be a perfect, indulgent 'feel better' treat!
Recipe of the Week with Emily at A Mummy Too.
65g plain gluten free flour mix
10g tablespoon cocoa powder
100g ground almonds
1 teaspoon GF baking powder
pinch fine sea salt
200g dark chocolate Toblerone (or equivalent) - chopped into pieces
100g unsalted butter
130g soft light brown sugar
2 large eggs
1 teaspoon vanilla extract
80g milk and/or white Toblerone cut into chunks
- Base line a 20 cm (8 inch) square baking tin with baking parchment. Preheat the oven to 180 C/350 F/Gas 4.
- Weigh and mix together the flour, cocoa, almonds, baking powder and salt in a large bowl. Set aside.
- In a glass, heat-proof bowl melt the butter with the dark Toblerone either in the microwave (medium heat, 30 second bursts, stirring frequently) or stirring over a small saucepan of simmering water. Set aside to cool slightly.
- In a large bowl, whisk the sugar, eggs and vanilla until well blended (but not thick).
- Add the dry ingredients to the egg mix and then add the chocolate mix. Beat with a spoon until well-combined and smooth.
- Fold in the chopped milk/white Toblerone.
- Pour the mixture into the baking tin and smooth the top.
- Bake for 20 to 25 minutes until the top is firming up and a knife inserted into the centre comes out reasonably clean (a few sticky crumbs are fine).
- Remove from the oven and cool completely in the tin. Refrigerate for about an hour before cutting into slices.