Toblerone and Almond Brownies

3/4 cup slivered almonds

200 grams butter

2 x 100 gram Toblerone chocolate bars

3 eggs

1 cup brown sugar

1/2 cup self raising flour

1/4 plain flour

1/4 cup cocoa powder

Icing sugar to dust

Preheat oven to 170 degrees or 150 fan forced.

Lightly oil a 18 x 28 cm slice tin & line with non stick paper.

Spread the almonds onto an oven tray & bake for 7 mins or until golden.

Set aside to cool.

Place the butter & 3/4 of the Toblerone into a small saucepan. Stir mixture over low heat until melted & smooth.

Remove from heat & cool lightly.

Chop the remaining Toblerone into peices. 

Using electric beaters, beat the eggs & sugar in a large mixing bowl for 3 mins until light & foamy.

Add the chocolate mixture & beat breifly to combine. Sift flours & cocoa powder over bowl, fold in. Then fold in the chopped Toblerone & toasted almonds.

Pour brownie mixture into the prepared tin & bake for 30 mins.

Cool in the pan then refrigerate for 4 hrs until firm. Lift out & dust with icing sugar before cutting into small squares to serve.

Brownies will store in an airtight container for 3-5 days.