Toblerone Brownies

• 3/4 pounds, 2-1/8 ounces, weight Dark Baking Chocolate, But Regular Dark Chocolate Will Do
• 6-3/8 ounces, weight Butter Or Margarine
• 1/2 pounds, 2-5/8 ounces, weight Sugar
• 3 whole Eggs
• 1/2 pounds, 7/8 ounces, weight All-purpose Flour
• 5-1/3 ounces, weight Toblerone Chocolate
• 4-1/2 ounces, weight Chopped Almonds

1. Butter a 25x35 cm (10x14 inches) baking dish.
2. Roughly chop the baking chocolate and, together with the butter, carefully melt it using a double-boiler. Let cool for a while.
3. Preheat oven to 180u0b0C (about 356u0b0F).
4. In a large mixing bowl, combine sugar, eggs, flour and the chocolate mixture and mix until well combined.
5. Finely chop the Toblerone chocolate and, together with the chopped almonds, add to the rest and stir until combined.
6. Fill batter in the baking dish and bake for about 30-35 minutes, depending on the size of the dish. Use a toothpick to check if brownies are done (but not dry, you want them to be moist).
7. Now comes the hard but important part: let cool completely! Then trace a knife along the edges to loosen from the dish, put a cutting board on top of the dish and turn the whole thing upside down.
8. Lift the dish and cut the brownies. Enjoy!

ube, butter, weight sugar, eggs, flour, weight toblerone chocolate, almonds

Taken from tastykitchen.com/recipes/desserts/toblerone-brownies/ (may not work)