• Prep Time: 30 mins
  • Cooking Time: 50 mins
  • Serves: 15

Toblerone Brownies

  • Recipe Submitted by on

 Ingredients List

  • 250g butter, chopped
  • 200g dark chocolate, chopped
  • 3/4 cup caster sugar
  • 3 eggs
  • 1 1/4 cups plain flour
  • 2 tablespoons self-raising flour
  • 3 x 50g mini Toblerones, broken into pieces
  • 50g butter, chopped
  • 2 tablespoons thickened cream
  • 1/3 cup honey
  • 1/2 cup icing sugar mixture, sifted
  • 1/2 cup slivered almonds, toasted
  • 2 x 50g mini Toblerones


Step 1
Preheat oven to 190C/170C fan-forced. Grease an 18cm x 28cm slice pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
Step 2
Place butter, dark chocolate and sugar in a saucepan over medium heat. Cook, stirring occasionally until melted and smooth. Set aside for 10 minutes to cool slightly.
Step 3
Add eggs, 1 at a time, whisking until combined. Stir in ours. Pour mixture into prepared pan. Lightly press Toblerone pieces into mixture. Bake for 25 to 30 minutes or until top is just rm to touch. Cool for 1 hour.
Step 4
Make Praline Topping: Place butter, cream and honey in a small saucepan over medium-high heat. Cook, stirring for 5 minutes or until smooth. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes or until mixture thickens slightly. Remove from heat. Whisk in icing sugar, then stir in almonds. Pour mixture over top of brownie. Stand for 20 minutes. Break 1 Toblerone into pieces and roughly chop remaining. Top brownie with Toblerone. Refrigerate for 2 hours or until topping is set.
Step 5
Serve brownie cut into squares.

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