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The Lodge

Foodie Friday: Toblerone Brownie

Each week we’re showcasing the delicious dishes our chefs put together for our guests at each Virgin Limited Edition property.

Enjoy a slice of the Swiss Alps with The Lodge’s very own Toblerone Brownies

Make sure you share a photo of your creation! #thelodgeverbier #foodiefriday

Toblerone Brownies

Toberlone brownie

INGREDIENTS

360g               Sugar
3                      Eggs
1                      Vanilla pod, seeds scraped out
110g                Flour
120g               Cocoa powder (extra brute or good quality 100%)
130g               Chopped Toblerone
360g              Butter (room temperature)

METHOD

• Pre-heat the oven to 175°C
• Whisk together the sugar, vanilla and eggs for 3 minutes until light and pale
• Sift together the flour and cocoa
• Using a rubber spatula fold in 1/3 of the flour and cocoa into the sugar/egg mix until fully incorporated
• Then fold in 1/3 of the butter until fully incorporated
• Repeat both steps until you have folded in all remaining flour and butter
• At this point add the chopped Toblerone and mix just enough to distribute the chocolate
• Cook in the oven in a 20cm baking tin for 30 minutes
• To test the brownie lightly press the centre and there should be a little resistance, if not return to the oven for another 5 minutes and check again
• When ready remove from the oven and leave to cool on a wire rack. Don’t try and remove the brownie yet as it will be very delicate
• When cooled completely remove from the baking tin and serve