Toblerone Brownies from Jane's Patisserie

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!

Comments

After Eight minis by Fantasy Cakes

Father Christmas clearly knows me well, as under the tree I had a new cake recipe book waiting; Fantasy Cakes by Angela Romeo and it is such a treat for the eyes to browse, and stomach for the wonderful cakes you could bake. It is a very clever book in that it has the standard cake recipes at the start which are used throughout the book. These so far have been so simple to throw together, which is very handy as I can leave the baby playing for 10 minutes to whip the cake up. You can order the book here , and I highly recommend it if you want to try some beautiful centre pieces or show stoppers. The first cake I tried is the After Eight minis, great as all the family were round to gobble up the end result. This After Eight recipe took a while to assemble and create the individual elements however they can all be done in advance and individually rather than sitting down for a good couple of hours stretch. I had to alter the recipe slightly as I ran out of self raising fl...

Bourbon Chocolate Brownies

There seems to be a bit of a trend at the moment for brownies with all kinds of sweets and biscuits added to the top to give an extra dimension to these absolute classic bakes. Doing the rounds on Instagram which caught my eye were Bourbon brownies, in particular Frances Quinn's version (Former GBBO winner). Her food imagination and photography is always beautiful and well worth checking out. I have used my own brownie recipe which combines cocoa and melted dark chocolate topped with neat rows of Bourbons, making a brownie which perfectly compliments a good cup of tea. Time to get dunking! Ingredients: 220g butter 180g caster sugar 150g light muscovado sugar 50g cocoa powder 50g dark chocolate (70%) 1 tsp vanilla extract 2 eggs 120g plain flour 1 packet of Bourbons - I used 13 ontop of my batter, but you can add more or less depending on how you want your brownies to look. Method: Preheat your oven to 180C/ 160C fan assisted and line a brownie tin. In ...

Pasteils de nata - custard tarts

Pastry week on the Great British Bake Off saw Paull Hollywood set custard tarts as the technical challenge and I thought I would give them a go, seeing as I have never attempted them before! I own Paul's cookbook which has the recipe in, and it can also be found on the GBBO website. These two recipes vary slightly - in the book Paul doesn't make the rough puff pastry but uses shop bought (which I would normally do.) This being a Bake Off challenge though I decided to use the recipe they followed in the tent. The result - delicious buttery pastry filled with golden creamy custard. I ate 3 in one sitting! The tarts are quite fiddly and leaving the pastry to cool between rolling is essential to get the decent lamination and signature swirl on the bottom, so you will need to set aside a good couple of hours in total. As a side note, I found that I had a lot of left over custard - either I didn't make my tarts big enough or the recipe is rather generous with the por...

Freckled Kirsty

Search This Blog