Friday, June 10, 2011

Toblerone-Pecan Brownies

So Deepti talks about brownies and am thinking "hey I've never made one" so I start looking for recipes and one recipe really caught my attention because it involved Toblerone, I have a giant 400g bar sitting in my pantry crying to be used!

Well this is a special venture cos I am using my Kitchen Aid Stand Mixer for the first time ever...yayyy!!! The mixer was our wedding gift from Deepti, Niti (yes that's my co-blogger here) and Sidd, and I finally used it after a 2 year long wait :)

loving this machine...thank you buddies (oh! yah that's me - the amateur photographer - you see on the mixer bowl!!!)

The picture above was my final product right out of the oven. It passed the toothpick test and I pulled out for cooling but I was a bit nervous about the look! I let it cool down and then flipped it over and I think that was a more comforting sight, dark and brownie-like :) I am not sure why it didn't come out thicker like in Shauna's pictures - may be the pan size made a difference (or) it could be because of the few changes I made to the recipe (see my notes) - but in the end it looked and tasted good, warm, moist and delicious and that's all that mattered to me :)

after I flipped the brownie and dusted some confectioner's sugar over it ....

Toblerone-Pecan Brownies
Adapted from On Quirks and Toblerone by Shauna @ Piece of Cake

1/2 cup (1 stick) unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped (see notes)
2 eggs, at room temperature
1 cup sugar (see notes)
1 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons all-purpose flour (I missed the 2 tbsp part)
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup hazelnuts, toasted, peeled and chopped (see notes)
1 Toblerone bar (3.52 ounces) (see notes)

Position an oven rack to the center position and preheat the oven to 350 degrees. Line an 8x8 inch square pan with aluminum foil to make removing the brownies easier. Spray the foil with nonstick cooking spray.

Whisk together the flour, baking powder, cinnamon and salt in a medium bowl. Set aside.
Place the butter pieces and unsweetened chocolate in a small, microwave-safe bowl. Melt the butter and chocolate together on high power in 30 second intervals, stirring well after each, until the mixture is smooth. Set aside to cool slightly while you prepare the rest of the ingredients.

In the bowl of a standing mixer fitted with the paddle or in a large bowl with an electric mixer, beat the eggs on medium speed until light and fluffy, about 2 minutes. Beat in the sugar and vanilla. Beat in the cooled chocolate mixture until well-blended. Scrape down the sides and bottom of the bowl and fold in the dry ingredients by hand. Stir in the nuts and candy pieces.

Spread the batter evenly in the prepared pan and bake until a toothpick comes out nearly dry, about 30 minutes. Cool completely in the pan on a wire rack. Remove the brownies using the foil sleeve and cut into 16 bars. Store in an airtight container at room temperature for up to four days.

  • I used sweetened white chocolate, 1/2 of a 3.5oz bar
  • Because of the above change, I scaled down sugar to 3/4 cup
  • I used pecans since I couldn't find Hazlenuts in the local grocery store (apparently they are easier to find in winter!!!)
  • I used 3 peaks from the 400g Honey and Almond Nougat Toblerone bar (has 15 peaks totally). The original recipe calls for 3.52 oz which is about 100g.

1 comment:

  1. Brownie looks great Anu. I feel like trying it today itself. And I can't believe your kitchen aid sat in your kitchen without being used for 2 years.. lol. I can't live without mine even for a day.


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