Toblerone Brownies!
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Super chocolatey, easy to make, and super delicious Toblerone brownies, stuffed full of Toblerone chunks.
Toblerone Bakes
I *accidentally* bought a large amount of Toblerone the other day, as I had a craving, and it was on offer. Only to realise later, however, that three of the large Toblerones might have been a tad excessive (aka 1.2kg of the stuff) so I wanted to bake something with it. How wonderful to know you can get a giant 4.5kg bar these days, but wow that’s a lot of Toblerone
My Toblerone cookies have been really popular again recently after posting them on my Facebook page, and I figured that if you all love the cookies, you will LOVE the brownies. They are so fudgy, so delicious and full of the beautiful Toblerone flavour
My no-bake Toblerone cheesecake has always been popular with people and I can understand why… Cheesecake is the best, Toblerone is the best. I wanted something indulgent, chocolatey and heavenly so I knew Brownies would be damn delicious and be a hit. I have made these a few times now so that I could get the recipe correct.
Toblerone Brownies
I decided that I would base this recipe on the base recipe that I have used for a majority of my brownies, my triple chocolate brownies. I’ve tried the recipe by just using 200g of Toblerone and then 200g of butter as the chocolate base, but it was a lot more watery than I imagined it could be.
I assume that this is because of Toblerone not being ‘just chocolate’ so I tried it again but with 300g of Toblerone, and it wasn’t as bad… but still took ages to bake. It really is down to the cocoa content of the chocolate – which is why I always insist on people using dark chocolate (At least 70%)
I decided to give up with just using Toblerone, and using 200g of dark chocolate and 150g of Toblerone was the winning combination. You could easily just use 200g of Dark Chocolate for the recipe, and only use Toblerone for the chunks if you wish, but I thought I would make mine extra Toblerone-y.
Brownie batter
I honestly adore this recipe. I know I basically have to say this, otherwise, why would any of you bake them? But seriously, I adore Toblerone, and I adore Brownies, so together with its heavenly. The chunks of Toblerone running through the Brownies which have a hint of the nougat/almondy chocolatey taste is just yum.
Sometimes brownies can take longer in some ovens, and that’s usually down to swapping ingredients, or your oven, or your mixing method. When making brownies, I really recommend you stick to the recipe! Using DARK chocolate in the base mix along with the Toblerone is important! The cocoa content is what helps it bake.
If you are worried that you don’t like dark chocolate, then don’t be! It just creates a wonderful flavour. When you are mixing the mixture, you want to be careful when folding everything together. You whisk the eggs and sugar as mentioned but then FOLD WITH YOUR HANDS. I never recommend using a mixer for brownies other than the egg part
Sometimes, ovens can play a part too. I usually find the tiniest of wobbles in the tray, and a mostly clean skewer is the best for knowing brownies are done. If you are worried, use the fridge technique to help firm them up! If you find they have a cakier texture, it just means they are over baked
How to make this recipe free from
Here is a little how-to make this recipe free-from. I haven’t always tested these this way, so this is a guide for those who bake free-from on the regular or want to try something new. Inevitably changing the core recipe can create changes in texture and end result due to differences in ingredients.
- Gluten free – Swap the flour to gluten free plain flour (make sure all other ingredients are gluten free). For texture, you can add 1/4tsp xanthan gum per 150g of flour if it doesn’t already contain it. I would recommend checking all ingredients for may-contains depending on if you are a coeliac or intolerant
- Dairy free – Swap the butter to a dairy free butter, and make sure the chocolate is dairy free or use dark chocolate (lots are naturally dairy free) – you’d have to find an alternative to Toblerone (I have seen some online)
- Egg free – it would be best to use my vegan brownie recipe as a base, and then add in Toblerone
Tips & Tricks
- This recipe lasts for 5-7+ day at room temperature or in the fridge
- These brownies can freeze for 3+ months
- I would REALLY recommend sticking to the dark chocolate in the base (70%+ cocoa content) for the best bake
- You can use any Toblerone you want for this recipe
- I would recommend baking the brownie batter immediately once made for best results
- I use a 9″ square tin in this recipe
Toblerone Brownies!
Ingredients
- 200 g unsalted butter/baking spread
- 150 g dark chocolate (70%+ cocoa content)
- 150 g toblerone milk or dark
- 4 medium eggs (or 3 large)
- 275 g light brown soft sugar (or caster sugar)
- 100 g plain flour
- 50 g cocoa powder
- 200-400 g Toblerone (chopped)
Instructions
- Preheat the oven to 180ºc/160ºc fan and line a 9x9″ square baking tray with parchment paper.
- Melt together the butter, dark chocolate and the 150g Toblerone in a heatproof bowl over a pan of boiling water, on the microwave in 20-second bursts until melted. Leave on the side to cool whilst you do the rest.
- Whisk together the eggs and sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume
- When whisked, pour the cooled chocolate mix over eggs and fold together carefully.
- Once completely combined, add the cocoa powder and plain flour on top of the chocolate mix and then fold together again
- Once combined well, fold through the 400g Toblerone chunks and pour into the prepared tin
- Bake in the oven for 25-30+ minutes, or until there is a small wobble in the middle of the tin! Once baked, leave to cool in the tin completely.
- If you want that epic fudgy texture, you can wait for them to cool and then 'set' them in the fridge for 1-2+ hours and cut them up after
Notes
- This recipe lasts for 5-7+ day at room temperature or in the fridge
- These brownies can freeze for 3+ months
- I would REALLY recommend sticking to the dark chocolate in the base (70%+ cocoa content) for the best bake
- You can use any Toblerone you want for this recipe
- I would recommend baking the brownie batter immediately once made for best results
- I use a 9" square tin in this recipe
- The recipe has been updated to use a smidge more flour and cocoa powder for better results. The original recipe is still great using 90g flour and 35g cocoa powder
This is absolutely AMAZING!! So easy to make, the only part I struggled with was waiting for it to cool fully before cutting into it (I didn’t just struggle, I completely failed! 😂)
Hi Jane!
Wasn’t sure which recipe to ask this on as I know you have a coconut brownie recipe, but I wondered if I could use bounties in this instead of toblerone as would like to melt the bounties down with the butter and dark chocolate and fold extra through.
Also can I just say how much I appreciate you taking the time to answer everyone’s questions, I’m sure you must get a lot – I know I’ve asked a lot lately!
Thank you 🙂 x
I wouldn’t recommend that – the base chocolate needs to be actual chocolate. If you want to use this method, I would recommend 200g of 70% or darker chocolate, and then just add the bounty as the chunks x
I would love to make these but with Diam bars. Would this work?
I wouldn’t recommend using the Daim in the base of the brownie (instead use 200g dark chocolate total), but then add the Daim in as the chunks x
Hello (again!)
I’m thinking making a selection of 4 different flavour brownies for a friend.
I hope I can explain this well, but I’m hoping to make a divide for a 9×9 tin and make half the amount of two brownie mixes and pour in each side, so keeping the same thickness and size, just half the amount. Would I need to alter cooking times or anything else or would this just simply not work?
Thanks in advance for any advice!
It should be roughly the same amount of time I would imagine! x
Hi Jane,
Would I be able to replace the toblerone with say Cadbury’s?
Thanks!
Not for the base brownie, as that needs to be dark chocolate (as with my other brownies, you would use 200g 70%+ dark chocolate if you didn’t want to use the toblerone) – but then you can add in Cadbury’s bits!
Wow! I made these tonight and they are amazing!!
Your blog has made me love baking again ☺️
I’ve just made these and they are the best brownies I’ve ever made!!!
Thank you so much
Would white toblerone be ok? Or too sweet?
Thanks x
It won’t for the base brownie mix, but you can use it for the added chocolate chip bits! x
Hello, would it work the same with gluten free flour?
It should do!
Can you freeze the brownies?
Yep!
Can these be frozen?
Yep!
Made these last night and omg they were so delicious! They came out perfectly after setting in the fridge!
Excited to try these…. being extra though and adding Toblerone chunks to home made ice cream 😋😋😋😋😋
Hi. Can I use milk chocolate instead of dark? Does it make a difference?
Hiya – no, you need to use the dark chocolate for the base. Milk doesn’t work nearly as well! The brownies don’t taste ‘dark’ if that’s what you are worried about!
I just made these and an hour later they still hadn’t cooked fully! 🙁
I was really careful not to over whisk and folded carefully and as little as possible. The chunks had just exploded too.
Any idea what may have caused this?
I love your recipes and would love to try this again!
It could just simply be your oven! Best thing to do is set them in the fridge for a few hours, and they will be fine!!
Yes, this is also what happened to mine. The top had the most beautiful crunchy edge, but even after an hour not cooked inside. It then sunk in the middle. Still edible, but not pretty. Maybe too much sugar for me too. Maybe it’s professionals to make. 🙁
As I’ve mentioned in comments before, this can be down to a few things. Using the incorrect ingredients (milk instead of dark chocolate), not whisking the eggs enough, or not folding carefully – once you have these down honestly you won’t ever had a problem!