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Chocolate chunk brownies
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200g dark chocolate, broken into chunks
200g unsalted butter
3 British Blacktail Free Range Eggs
250g golden caster sugar
1 tsp vanilla extract
125g plain flour
½ tsp salt
100g bar Toblerone
1. Preheat the oven to 180°C, gas mark 4; line a 20cm square cake tin with baking parchment. Melt the chocolate and butter together in a small saucepan set over a low heat. Stir to combine, then set aside to cool for 5 minutes.
2. In a large mixing bowl, use a balloon whisk to gently whisk the eggs and sugar together. Whisk in the chocolate-butter mixture and vanilla, followed by the flour and salt, until just combined, then tip into the cake tin.
3. Break the Toblerone into chunks and arrange over the mixture. Bake for 30 minutes until set on top. Allow to cool in the tin before cutting into 12 pieces.
Any variety of Toblerone – white, dark or coconut – would work brilliantly in these brownies
This recipe appeared within the December 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
Per brownie 1640kJ
This recipe was first published in November 2018.