Toblerone Brownies Food

TOBLERONE BROWNIES!

Steps:

• Preheat your oven to 180C/160C 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.
• Using an electric whisk/stand mixer, whisk together the Eggs & Caster Sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar!
• You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!
• When whisked, pour the cooled chocolate/Toblerone/butter mix over eggs and fold together carefully.
• Once completely combined, sift the cocoa powder and plain flour on top of the chocolate mix and then fold together again - still be careful to not knock out the air!
• Once combined well, fold through the 400g Toblerone Chunks and pour into the prepared tin - bake in the oven for 25-30 minutes**! 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 an hour and cut them up after!

TOBLERONE BROWNIES - SWISS CHOCOLATE

Steps:

• Place the Toblerone and butter into a saucepan and heat gently until chocolate is melted.
• Remove from heat.
• Stir through the sugar, flour, eggs and sour cream until well combined.
• Pour into a well lined 13" x 9" x 2" pan.
• Bake at 180ºC for 30 minutes or until cooked through.
• Cool on a wire rack.
• Cut into pieces.
• Dust with cocoa and serve.