Toblerone brownies
Makes: 20
Prep time: 25 minsTotal time: 
Recipe photograph by Maja Smend
Toblerone brownies
Recipe by Anna Glover
Swirled with nut butter and flaked with almonds, these brownies taste like everyone’s favourite Swiss chocolate. Decorate with chunks of Toblerone and a dusting of icing sugar
Makes: 20
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
391Kcal
Fat
23gr
Saturates
11gr
Carbs
39gr
Sugars
32gr
Fibre
2gr
Protein
6gr
Salt
0.3gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 250g butter
- 100g soft light brown sugar
- 250g dark chocolate, broken into pieces
- 300g caster sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 50g roasted and salted almonds, roughly chopped
- 150g plain flour
- 30g cocoa powder
- 125g smooth almond (or peanut) butter, stirred (we used Pip & Nut)
- ½ x 350g bar milk chocolate Toblerone, optional
Step by step
Get ahead
Keep for up to 3 days in an airtight container, or freeze.
- Heat the oven to 180°C, fan 160°C, gas 4. Use a little of the butter to grease a 20 x 30cm brownie tin (about 4cm deep) and line the base and sides with baking paper.
- Put the butter and light brown sugar in a large pan on a very low heat, and let them melt together without boiling, stirring frequently.
- When the butter and sugar have melted and become smooth, remove from the heat and stir in the chocolate pieces. Mix really well until the chocolate has melted in the residual heat. Leave to cool for a few minutes.
- In the meantime, put the caster sugar, eggs and vanilla into a large bowl and whisk with electric beaters until pale and fluffy, about 3-4 minutes.
- Mix the eggs and sugar into the cooled chocolate mixture, then add the nuts and sift in the flour and cocoa, folding gently until you make a batter.
- Scrape into the prepared tin and smooth over the top. Dollop over the nut butter and, using a knife or a cocktail stick, swirl into the surface of the brownies to make a wind-like pattern with lots of swirls and twirls.
- Bake for 40-50 minutes until the edges are coming away from the tin, but there is a slight wobble in the centre. Leave to cool, then cut into squares. Decorate with pieces of Toblerone if you like, and a dusting of icing sugar.
