Creating the best of both with a blondie bar with yummy chunks on dark chocolate Toblerone makes for a perfect treat, these bars super indulgent but then I think most blondies are.
This is like the ting-yang of bars with white chocolate blondie and dark chocolate is almost as good as a brownie with white chocolate chunks!
Toblerone originates from the chocolatier’s family name “Tobler” combined with “torrone”, the Italian word for nougat. There are a great many legends about Toblerone’s triangular shape. Chocolate lovers around the world have always believed that Theodor Tobler took his inspiration from his mountainous homeland, and in particular the Matterhorn with its characteristic triangular shape.
Differences in taste, aroma and colour of chocolate are largely due to the species of cocoa tree (variety of cocoa bean), but are also affected by the makeup of the soil in the specific area of cultivation. Toblerone is made from a selection of cocoa beans from different parts of the world.
These blondies are great for parties, bake sales or stalls, treats for work or even just for the kids and family. As you a get 16 very generous pieces with could easily be cut in half to feed 32 with just one recipe.
The bonus element with these are they don’t dry out too easily, somethings when you make cakes or loaves they can get very dry if kept out not kept in a container but these are great for those occasions.
Toblerone Dark Chocolate Blondie
Ingredients
- 150 g White Chocolate
- 125 g Butter
- 150 g Caster Sugar
- 2 Eggs
- 1 1/2 Tsp Vanilla
- 200 g Plain Flour
- Pinch Salt
- 120 g Dark Toblerone
Instructions
- Melt white chocolate and butter in the microwave heating 30 seconds at a time then stirring until completed melted, then add the sugar and stir
- Add in the eggs and vanilla and beat them into the batter.
- Fold in the flour and salt to the mixture.
- Sprinkle in the chopped dark Toblerone
- Stir the batter well, but do not over mix as you don't want to work the gluten into the blondie.
- Pour into a greased and lined tin.
- Bake in the oven at 170c (Fan assisted) for about 30 minutes.
- Allow to cool then slice into 16 pieces and enjoy!
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