Toblerone Brownies with Almonds and Honey (Gluten Free)

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Delicious, soft, velvety, fudgy, intense chocolate squares loaded with chunks of milk chocolate and crispy almonds, bringing added flavour and texture, and then finished with a hint of salt and honey – you absolutely will not be able to stop at just one!! Made using ground almonds instead of flour, these luscious, rich brownies are naturally gluten free. Topped with the iconic triangles from a Swiss Toblerone, you just need to shut your eyes and think of the Alps!

And that is about as close as we are going to get to the Alps at the moment! I had been waiting to make and post these in Switzerland so I could take a photograph of them on the balcony with the Matterhorn popping up in the distance. However, I just couldn’t wait! I wanted to make something, as a thank you, for one of my husband’s colleagues who has shared my blog with friends and family in Australia. Hopefully you can eat these and think of better times to come, when restaurants and bars are open, we can go to the cinema and the gym and possibly, actually have a holiday overseas!

This recipe is based on my Daffodil Brownies – Core Recipe. I have replaced the caster sugar with honey and added almonds to complement the flavours in a classic Toblerone, which I use to top each fabulous slice!

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How to make Toblerone Brownies with Almonds and Honey (Gluten Free)

This recipe is adapted from my Daffodil Brownies – Core Recipe. For further brownie ideas and inspiration, see here.

Line the baking tin:

In order to guarantee soft and fudgy brownies, it is important to use the correct size tin – in this case it is a 20cm/8inch square tin. If your tin is larger the depth of your cake batter will be less and the cake will cook more quickly. Equally if the tin is smaller, your cake batter will be deeper and cook more slowly.

1. Sit the tin on greaseproof paper making sure the paper is large enough to line the tin, come up the sides and have a little overhang.
2. Cut out the corners of the paper so it will fit easily into the tin
3. Fold the paper from corner to corner so the size of the centre of the paper matches the base of the tin. Slot inside the tin.

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Collect all your ingredients together:

• unsalted butter, in cubes
• dark chocolate, 70% cocoa solids, broken into pieces
• soft brown sugar
• runny honey
• large eggs
• fine salt
• ground almonds
• cocoa, sieved
• instant coffee powder, sieved
• chopped milk chocolate
• chopped roast almonds
• triangles of a milk chocolate Toblerone

Make those brownies:

1. Chop the butter into squares and place in a microwave safe bowl with the chopped chocolate. Melt in a microwave or a bain marie or and mix until smooth. (See Recipe Notes for details.)
2. Meanwhile put the sugar, honey, eggs and salt in a mixing bowl and whisk with an electric whisk until thick and creamy. This will take around 3 minutes.
3. Pour the chocolate and butter into the eggs and sugar, whilst whisking, and mix thoroughly with the electric whisk until smooth and glossy.
4. Add the ground almonds to the mixing bowl.
5. Put a sieve over the bowl and add the cocoa and coffee
6. Sift directly over the cake batter and ground almonds.
7. Fold until nearly mixed in.
8. Fold in the chopped chocolate and chopped roast almonds but be careful not to over-mix at this stage.
9. Transfer to your baking tin and level the surface, making sure the cake batter goes all the way into the corners. Evenly space out the Toblerone triangles.
10. Scatter over the flaked almonds
11. Bake in the centre of a pre-heated oven for 20 – 25 minutes, depending on how squidgy you like the centre to be. It will carry on cooking when you take it out of the oven so bear this in mind. (I cook mine for 23 minutes in London and 24 minutes in Switzerland.)
12. Leave to cool in the tin for 30 minutes and then, using the overhanging parchment, transfer the brownies to a cooling rack – do not remove the parchment, they will be too fragile.
13. Leave to cool completely before cutting into squares.
14. N.B. To speed up the cooling process and/or create particularly neat edges when cutting, transfer to a fridge to cool and slice when very cool. However, they are best served at room temperature. 

Cooking time:

20 – 25 minutes. I cook for 23 minutes in London and 24 minutes in Switzerland. This gives me a slightly crispy top but a gorgeous gooey centre. The cake will be slightly risen and cracked around the edges (see the pictures below) but the centre will feel quite soft. Remember the cake will continue to cook after you have taken it out of the oven

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.