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Toblerone Brownies
From You Made That Dessert?, by Beth Lipton

Toblerone is a delicious confection made with good-quality chocolate and a honey-almond nougat. Unlike American chocolate bars with nougat, such as Milky Way, in Toblerone the nougat is blended into the chocolate, so instead of different layers, it's one cohesive hunk. Even if you prefer milk or white chocolate for eating, use bittersweet Toblerone in this recipe.


Cooking spray
1 3-3.5-ounce bar semisweet chocolate or 6 ounces semisweet chocolate chips
2 3.5-ounce bars bittersweet Toblerone
8 tablespoon (1 stick) unsalted butter
2/3 cup (2.8 ounces) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup (5.25 ounces) sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)


Dry measuring cups
Measuring spoons
Cutting board
Chef's knife
Flexible spatula
8-inch square baking pan
Large bowl
Small bowl
Medium bowl
Wire cooling rack


1. Preheat the oven to 350F (175C). Line an 8-inch-square baking pan with foil, leaving a 2-inch overhang on two sides. Mist with cooking spray.

2. On a cutting board, using a sharp chef's knife, chop the semisweet chocolate into chunks just larger than chocolate chips. Set the chopped chocolate aside. Using the same knife and cutting board, chop both Toblerone bars into pieces about the same size as chocolate chips (the shape of the pieces doesn't matter). Place the chopped Toblerone bars in a saucepan. Using the same knife and cutting board, cut the butter into about 8 pieces and place it in the same pan with the chopped Toblerone.

3. Place the pan with the Toblerone and butter on the stove over the lowest possible heat setting. Using a flexible spatula, stir the chocolate and butter mixture constantly, taking care to scrape the bottom and sides of pan to keep the chocolate from scorching. Continue stirring over the lowest heat until the chocolate and butter are melted and the mixture is smooth, about 5 minutes. Remove the pan from the heat, pour the mixture into a medium bowl, and set aside.

4. Measure the flour, baking powder, and salt into a small bowl; stir with a fork to combine. In a large bowl, using a wire whisk, beat the eggs, sugar, and vanilla for about 2 to 3 minutes, until well combined and slightly thickened. Using the flexible spatula, stir the Toblerone-butter mixture into the egg mixture. Stir in the flour mixture until well combined, then stir in the chopped chocolate and walnuts (if using).

5. Pour the batter into the prepared pan, spread it evenly with the flexible spatula, and bake for 25 to 30 minutes, until the sides look slightly dry and the center is set. Place the baking pan on a wire rack to cool. When cool, use the foil overhang to lift the brownies onto a cutting board to cut into bars.

Yield: Makes 16
Prep time: 25 minutes
Baking time: 25 to 30 minutes


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