The base of this brownie is a recipe my Mum has been baking for fourteen years. It has been the star in my school lunch box or a late night treat. You can add any chocolate to this brownie but I was given a huge bag of toblerone and I didn’t want to eat it all myself (I have no self-control) so in they went! This brownie is fudge-y but still has a little bit of a crumb texture, it is the perfect brownie. Super quick, incredibly easy and barely any dishes – the perfect trio.
- 125 g butter
- 1/4 cup cocoa
- 1 cup sugar
- 2 large eggs
- 1/4 tsp salt
- 1 tsp vanilla essence
- 1 cup flour
- 1 tsp baking powder
- 250g small toblerone – I used a mix of dark and milk
Begin by switching your oven on to the bake setting and to 180 degrees Celsius. Find a 20-23 cm square tin and line it with baking paper – I spray the tin with baking spray first so the paper sticks.
Put the butter in a medium sized pan on a medium heat until it has completely melted. Once the butter has melted wait for it to cool slightly and add the eggs, sugar, cocoa, salt and vanilla essence. Stir until fully combined.
Chop your toblerone into bite sized pieces – set aside. Add the flour and baking powder and you should now have a basic brownie mix. Lastly add the toblerone pieces – saving some for the top. Pour the mixture into the baking tin and sprinkle the remaining toblerone pieces on top. Bake for EXACTLY 30 minutes and leave to cool in the tin (do not touch until it has completely cooled!!) Store in an airtight container up to three days.