For the first time in a fair while, earlier in the week I felt like picking up my wooden spoons and doing some baking, under the vague pretence of making a valentines pudding. Both me and my other half love Toblerone so I decided that this would be the base for my pudding and recently having discovered an amazing looking baker called Jane on Instagram (@janespatisserie) I gave one of her recipes a go.
Normally my other half isn't the biggest sweet fan, especially post steak and chips dinner, but these got a huge thumbs up so this recipe is a definite winner and one to save for the future!
Ingredients:
200g unsalted butter
100g chopped dark chocolate
150g chopped Toblerone
3 eggs
275g caster sugar
90g plain flour
35g cocoa powder
400g chopped Toblerone
Method:
Preheat the oven to 180C/ 160C fan assisted and line a brownie tin with baking paper.
Over a pan of simmering water, melt together the 150g Toblerone and the butter. This can be done in the microwave but be very careful not to burn the chocolate.
Whilst the chocolate is melting, beat together the eggs and sugar until pale and doubled in volume. This took me a few minutes using my trusted handheld whisk.
When the chocolate and butter are melted, remove from the heat and allow to cool. Once cooled, fold into the egg mix, being careful not to knock out too much air.
In a separate bowl, mix together the cocoa powder and flour and then add this to the wet mix, again folding in gently. Lastly, stir in the chopped Toblerone and pour into the brownie tin.
Baking time will vary based on your oven, mine took 35 minutes but I suggest checking after 20 - they should still be a little wet when done, as they will continue to cook once out of the oven and cooling.
Allow to cool fully, slice up and enjoy!
Normally my other half isn't the biggest sweet fan, especially post steak and chips dinner, but these got a huge thumbs up so this recipe is a definite winner and one to save for the future!
Ingredients:
200g unsalted butter
100g chopped dark chocolate
150g chopped Toblerone
3 eggs
275g caster sugar
90g plain flour
35g cocoa powder
400g chopped Toblerone
Method:
Preheat the oven to 180C/ 160C fan assisted and line a brownie tin with baking paper.
Over a pan of simmering water, melt together the 150g Toblerone and the butter. This can be done in the microwave but be very careful not to burn the chocolate.
Whilst the chocolate is melting, beat together the eggs and sugar until pale and doubled in volume. This took me a few minutes using my trusted handheld whisk.
When the chocolate and butter are melted, remove from the heat and allow to cool. Once cooled, fold into the egg mix, being careful not to knock out too much air.
In a separate bowl, mix together the cocoa powder and flour and then add this to the wet mix, again folding in gently. Lastly, stir in the chopped Toblerone and pour into the brownie tin.
Baking time will vary based on your oven, mine took 35 minutes but I suggest checking after 20 - they should still be a little wet when done, as they will continue to cook once out of the oven and cooling.
Allow to cool fully, slice up and enjoy!
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