TOBERLONE BROWNIES!!
It is time for our #BakingBookshops recipe for Toberlone Brownies, as voted for by you lot. In @autumnrosewell's handwritten recipe book, it looks like this (!) so here is the recipe as a thread.. 👇🏽
It is time for our #BakingBookshops recipe for Toberlone Brownies, as voted for by you lot. In @autumnrosewell's handwritten recipe book, it looks like this (!) so here is the recipe as a thread.. 👇🏽
We did this with Toberlone because we like it, but you can use Chocolate Orange, white chocolate, chopped Mars bars, the kids' Easter Eggs or whatever you have hidden in the cupboard (OK, maybe not sardines or Borlotti Beans). Chocolate. Anything chocolate.
You will need: 4 eggs, 350g caster sugar, 250g French salted butter, 300g dark chocolate, 200g Toberlone (or whatever) chopped into large chunks, 250g sponge flour (fine self raising flour) , 1 teaspoon of vanilla. A 12"x9" deep baking pan, greased and lined with parchment.
Break the eggs into a bowl, add the sugar, mix well with a hand whisk or electric whisk and leave it so that the sugar starts to dissolve. Meanwhile....
Melt the butter in a pan. Take it off the heat when it is liquid and put all of the Dark chocolate (not the Toberlone or whatever) into the hot butter. Stir it gently until it is all melted.
Go back to your eggs and sugar, whisk them well until they go fluffy and pale. An electric whisk is best, but if you don't have one, roll up your sleeves and get working - just think, you'll have Toberlone Brownie AND nicely toned arms.
Whisk the melted chocolate butter mixture into your egg and sugar fluff. Then start to sift and mix in the flour sloooowwwlllyyyy.. be kind and gentle.
Gently stir in the chunks of Toberlone (or whatever). Pour the joyously lumpy mixture into your lined baking pan. Spread it out evenly, and tuck the edges in neatly all the way round, so it is cosy and feels safe and loved.
This needs to be cooked on a low to medium heat. 160 degrees, or gas mark 4, or Aga lower baking oven. Ovens vary so keep an eye on it. Baking time is crucial for Brownies - you want it be to cooked enough not to be liquid, but you want it still a little gooey.
I bake mine for 30 minutes and then turn it, and bake it for another 15 minutes. If you've got a fan oven you may need less time - try 20 mins and then turning for 10 mins. Give it a gentle prod, if it feels firm and crackly, but soft under the crispy top then it is ready.
Leave it in the pan to cool completely: don't forget that melted chocolate turns to liquid, so you need to allow time for the melted chocolate to firm up a bit. So be patient. Go and read a book for a few hours. Or go for a walk. DON'T get a spoon and dive straight in!
