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Chocolatey, Easy, and Super Delicious Toblerone Brownies, full of Toblerone Chunks.

I *accidentally* bought a large amount of Toblerone the other day, as I had a craving, and it was on offer. I did realise later, however, that three of the large Toblerones might have been a tad excessive (aka 1.2kg of the stuff) so I wanted to bake something with it. I know you can get a giant 4.5kg bar these days, but wow that’s a lot of Toblerone!

My Toblerone Cookies have been really popular again recently after posting them on my Facebook page, and I figured that if you all love the cookies, you will LOVE the brownies. They are so fudgy, so delicious and full of the beautiful Toblerone flavour!

My No-Bake Toblerone Cheesecake has always been popular with people and I can understand why… Cheesecake is the best, Toblerone is the best. I wanted something indulgent, chocolatey and heavenly so I knew Brownies would be damn delicious and be a hit. I have made these a few times now so that I could get the recipe correct.

I decided that I would base this recipe on the base recipe that I have used for a majority of my brownies, my Triple Chocolate Brownies. I tried the recipe by just using 200g of Toblerone and then 200g of butter as the chocolate base, but it was a lot more watery then I imagined it could be.

I assume that this is because of Toblerone not being ‘just chocolate’ so I tried it again but with 300g of Toblerone, and it wasn’t as bad… but still took ages to bake. It really is down to the cocoa content of the chocolate – which is why I always insist on people using dark chocolate (At least 70%)

I decided to give up with just using Toblerone, and using 200g of Dark Chocolate and 150g of Toblerone was the winning combination. You could easily just use 200g of Dark Chocolate for the recipe, and only use Toblerone for the chunks if you wish, but I thought I would make mine extra Toblerone-y.

I honestly adore this recipe. I know I basically have to say this, otherwise, why would any of you bake them? But seriously, I adore Toblerone, and I adore Brownies, so together with its heavenly. The chunks of Toblerone running through the Brownies which have a hint of the nougat/almondy chocolatey taste is just yum.

Sometimes brownies can take longer in some ovens, and that’s usually down to swapping ingredients, or your oven, or your mixing method. When making brownies, I really recommend you stick to the recipe! Using DARK chocolate in the base mix along with the Toblerone is important! The cocoa content is what helps it bake.

If you are worried that you don’t like dark chocolate, then don’t be! It just creates a wonderful flavour. When you are mixing the mixture, you want to be careful when folding everything together. You whisk the eggs and sugar as mentioned but then FOLD WITH YOUR HANDS. I never recommend using a mixer for brownies other than the egg part!

Sometimes, ovens can play a part too. I usually find the tiniest of wobbles in the tray, and a mostly clean skewer is the best for knowing brownies are done. If you are worried, use the fridge technique to help firm them up! If you find they have a cakier texture, it just means they are over baked! I hope you adore this recipe, as I definitely did. Enjoy! x

Toblerone Brownies!

Chocolatey, Easy, and Super Delicious Toblerone Brownies, full of Toblerone Chunks.
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Category: Traybakes
Type: Brownies
Keyword: Chocolate, Toblerone
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 Pieces
Author: Jane's Patisserie


  • 200 g Unsalted Butter
  • 150 g Dark Chocolate
  • 150 g Toblerone Milk or Dark
  • 3 Large Eggs (or 4 medium)
  • 275 g Caster Sugar (or light brown sugar)
  • 90 g Plain Flour
  • 35 g Cocoa Powder
  • 200-400 g Toblerone (chopped)


  • Preheat your oven to 180C/160C Fan and line a 9x9″ square baking tray with parchment paper.
  • Melt together the Butter, Dark Chocolate and the 150g Toblerone in a heatproof bowl over a pan of boiling water, on the microwave in 20-second bursts until melted. Leave on the side to cool whilst you do the rest.
  • Using an electric whisk/stand mixer, whisk together the Eggs & Caster Sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar! 
  • You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!
  • When whisked, pour the cooled chocolate/Toblerone/butter mix over eggs and fold together carefully.
  • Once completely combined, sift the cocoa powder and plain flour on top of the chocolate mix and then fold together again – still be careful to not knock out the air!
  • Once combined well, fold through the 400g Toblerone Chunks and pour into the prepared tin – bake in the oven for 25-30 minutes**! Once baked, leave to cool in the tin completely.
  • If you want that epic fudgy texture, you can wait for them to cool and then 'set' them in the fridge for an hour and cut them up after!


  • I use the Milk Chocolate Toblerone  but the Dark chocolate one would work too – I wouldn’t recommend use White Toblerone for the 150g part, but the 400g chunks throughout the mix would work.
  • If your brownies are still too soft at 35 minutes, cover with foil and continue to bake for longer. I poke a skewer through them and wait till its mostly clean, and the mixture doesn’t wobble in the tin.
    Set the brownies in the fridge for a fudgey texture!
  • Warm these up in the microwave and serve with some ice-cream, a delicious dessert for any occasion!
  • These will last in an airtight container for up to 1 week if they last that long!


Find my other Traybake & Brownie Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Kathleen on September 24, 2023 at 10:34 pm

    5 stars
    Wow! This recipe was the best brownie recipe I’ve ever tried. The texture was so rich and dense. Everyone has commented how amazing these were. Thankyou for sharing

  2. Jennifer on August 25, 2022 at 7:10 pm

    Can this recipe be doubled to fit a 9”x13” pan?

  3. Helen on March 30, 2022 at 5:15 pm

    5 stars
    Just made these, thank you for recipe, they are absolutely delicious! So gooey and toblerone’y and just lush!

  4. Kate on March 21, 2022 at 11:41 am

    Not sure what I did wrong, but the brownie took over an hour to cook (at 160 fan forced) and even then the skewer still had some wet mixture on it. My pan was slightly smaller, so I was expecting it to take a little longer, but not >twice as long. I’m guessing exact quantities are crucial (my scales were broken so I possibly used a bit too much chocolate). I’ll set it in the fridge and see how it tastes tomorrow.

    • Jane's Patisserie on March 23, 2022 at 2:01 pm

      Hiya! Sadly using the correct tin and exact measurements for this recipe is crucial for the best bake. Hope this helps! x

  5. Fazla on September 9, 2021 at 12:57 pm

    Hi Jane
    Can’t wait try these.. just one question are all the chocolates dark ones too toblerone chocolates or can I use any other types.. what did you use for the dark chocolate ones..

  6. Julie Vulin on May 7, 2021 at 11:23 pm

    5 stars
    Best brownies I’ve ever made. The recipe is just so easy and everyone raved. Thank you Jane!

  7. Rahima on May 6, 2021 at 11:06 am

    Hi jane

    This brownie sounds really delicious. I will make this on the weekend. I do not have a brownie tin but use foil tray bakes 32Cmx20cm. How long would i bake it for and would i need to add more ingredients?
    Please let me know

    • Jane's Patisserie on May 8, 2021 at 2:20 pm

      Hey, yeah a different tray will change the baking times but unfortunately I do not know exactly how as the recipe has only been tested in the tin mentioned in the recipe!x

  8. Chrissy on April 7, 2021 at 10:15 pm

    Hey I have made the chocolate orange brownies a couple of months ago which was amazing! – and the triple chocolate one last week so I’m trying the Toblerone tomorrow! Could I ask…. when you say ‘butter’ – does that need to be proper butter or stork or the equivalent??? My last lot of brownies didn’t taste that nice and I’m wondering if it was the butter!!

    • Jane's Patisserie on April 9, 2021 at 11:39 am

      Hey! Yayy I am so glad you like those recipes! I use unsalted butter or stalk, I hope they turned out well!xx

  9. nancy loveridge on April 6, 2021 at 5:35 pm

    5 stars
    best brownie recipe ever. used fan oven so cooked 10 mins longer with foil on top

  10. Michelle on March 11, 2021 at 12:25 pm

    Could I use golden caster sugar in these? I am making some of your black forest brownies (which are amazing) as well and it would be great if I only had to get the one sugar.

  11. Amelia Eve on February 17, 2021 at 1:55 pm

    Hiya Jane,

    I’ve made these before and they are scrumptious! However this time around I’m short on butter, would I be able to use stalk instead? I’ve seen you use it in other brownie recipes. Thank you ❤️

  12. Kirsty on January 18, 2021 at 10:07 am

    5 stars
    Made these for Macmillan coffee morning a couple of years ago and out of everything on the table these were most definitely the quickest to dissapear! Absolutely delicious. Thank you Jane.

  13. Amber on January 16, 2021 at 12:04 pm

    Hi, I was looking to bake these today but I usually find brownies recipes too sweet. If I was to reduce sugar amount, would that impact the bake? Also, how much would you recommend reducing them by? Thanks! X

    • Jane's Patisserie on January 16, 2021 at 5:40 pm

      Yes it will impact the bake – its best to maybe use slightly salted butter instead to contrast the sweetness, or use a really strong dark chocolate x

    • Karen on February 18, 2021 at 4:10 pm

      5 stars
      Made this today, I just used 360g Bar of toblerone in total and tastes great. I used a silicon baking tray so took much longer to bake than if is used a regular one. I just followed advise on how to tell if it’s cooked and came out great. Really easy and recommend.

  14. C on January 2, 2021 at 8:53 pm

    Hi Jane, I’ve used lots of your recipes and they are always delicious!
    I’m making the brownies and I’m after realising I only have 100g of dark chocolate instead of 150g… is there anything I could do?
    Thank you xx

    • Jane's Patisserie on January 10, 2021 at 2:26 pm

      How did they turn out? I would have used at least 100g of milk chocolate if I couldn’t have accessed more dark! x

  15. Paula Nickols on December 24, 2020 at 8:20 am

    When it says or soft brown sugar, does it mean golden caster sugar or soft cane sugar?
    Thank you

    • Jane's Patisserie on December 26, 2020 at 9:31 pm

      In the UK we call it light brown soft sugar x

  16. Grace on December 9, 2020 at 10:52 pm

    Hi Jane, what’s the difference in using caster sugar or light brown sugar in this recipe? Would using light brown sugar make them taste nicer or different? What one would you recommend?
    Thanks, Grace x

    • Jane's Patisserie on December 10, 2020 at 10:14 am

      It’s just taste – both work the exact same way so it doesn’t matter which you use!

  17. Abbie on December 7, 2020 at 8:53 pm

    5 stars
    This is absolutely AMAZING!! So easy to make, the only part I struggled with was waiting for it to cool fully before cutting into it (I didn’t just struggle, I completely failed! 😂)

  18. Sophie on November 12, 2020 at 10:54 am

    5 stars
    Hi Jane!
    Wasn’t sure which recipe to ask this on as I know you have a coconut brownie recipe, but I wondered if I could use bounties in this instead of toblerone as would like to melt the bounties down with the butter and dark chocolate and fold extra through.
    Also can I just say how much I appreciate you taking the time to answer everyone’s questions, I’m sure you must get a lot – I know I’ve asked a lot lately!
    Thank you 🙂 x

    • Jane's Patisserie on November 12, 2020 at 12:29 pm

      I wouldn’t recommend that – the base chocolate needs to be actual chocolate. If you want to use this method, I would recommend 200g of 70% or darker chocolate, and then just add the bounty as the chunks x

  19. Megan on November 10, 2020 at 1:26 pm

    I would love to make these but with Diam bars. Would this work?

    • Jane's Patisserie on November 10, 2020 at 8:31 pm

      I wouldn’t recommend using the Daim in the base of the brownie (instead use 200g dark chocolate total), but then add the Daim in as the chunks x

  20. Sophie on November 5, 2020 at 11:16 am

    Hello (again!)
    I’m thinking making a selection of 4 different flavour brownies for a friend.
    I hope I can explain this well, but I’m hoping to make a divide for a 9×9 tin and make half the amount of two brownie mixes and pour in each side, so keeping the same thickness and size, just half the amount. Would I need to alter cooking times or anything else or would this just simply not work?
    Thanks in advance for any advice!

    • Jane's Patisserie on November 5, 2020 at 3:31 pm

      It should be roughly the same amount of time I would imagine! x

  21. Elsa on September 27, 2020 at 3:02 pm

    Hi Jane,

    Would I be able to replace the toblerone with say Cadbury’s?


    • Jane's Patisserie on September 27, 2020 at 4:41 pm

      Not for the base brownie, as that needs to be dark chocolate (as with my other brownies, you would use 200g 70%+ dark chocolate if you didn’t want to use the toblerone) – but then you can add in Cadbury’s bits!

  22. Screenname 1994 on September 26, 2020 at 7:55 pm

    5 stars
    Wow! I made these tonight and they are amazing!!

    Your blog has made me love baking again ☺️

  23. Jo on September 18, 2020 at 12:05 pm

    5 stars
    I’ve just made these and they are the best brownies I’ve ever made!!!
    Thank you so much

  24. Stacey on August 20, 2020 at 9:24 pm

    Would white toblerone be ok? Or too sweet?
    Thanks x

    • Jane's Patisserie on August 21, 2020 at 9:55 am

      It won’t for the base brownie mix, but you can use it for the added chocolate chip bits! x

  25. Agne on August 12, 2020 at 1:04 pm

    Hello, would it work the same with gluten free flour?

  26. Rachel on August 5, 2020 at 9:02 pm

    Can you freeze the brownies?

  27. Rachel on August 5, 2020 at 8:32 pm

    Can these be frozen?

  28. Amanda on July 22, 2020 at 7:15 pm

    5 stars
    Made these last night and omg they were so delicious! They came out perfectly after setting in the fridge!

  29. Elle on July 10, 2020 at 3:45 pm

    Excited to try these…. being extra though and adding Toblerone chunks to home made ice cream 😋😋😋😋😋

  30. Rachel on June 17, 2020 at 5:18 pm

    Hi. Can I use milk chocolate instead of dark? Does it make a difference?

    • Jane's Patisserie on June 17, 2020 at 6:46 pm

      Hiya – no, you need to use the dark chocolate for the base. Milk doesn’t work nearly as well! The brownies don’t taste ‘dark’ if that’s what you are worried about!

  31. […] eso, la receta de maravillosos brownies de Toblerone —acuñada y publicada en el blog Jane’s Patisserie— será la manera perfecta para interactuar con este delicioso chocolate desde una nueva […]

    • Elizabeth John on June 7, 2020 at 11:43 am

      These look amazing! I don’t suppose you would try something with the white Toblerone would you? It’s my absolute favourite 😍😍

  32. Katie Geraghty on May 10, 2020 at 5:59 pm

    I just made these and an hour later they still hadn’t cooked fully! 🙁
    I was really careful not to over whisk and folded carefully and as little as possible. The chunks had just exploded too.
    Any idea what may have caused this?
    I love your recipes and would love to try this again!

    • Jane's Patisserie on May 10, 2020 at 6:12 pm

      It could just simply be your oven! Best thing to do is set them in the fridge for a few hours, and they will be fine!!

    • Kelly on September 12, 2020 at 10:07 pm

      Yes, this is also what happened to mine. The top had the most beautiful crunchy edge, but even after an hour not cooked inside. It then sunk in the middle. Still edible, but not pretty. Maybe too much sugar for me too. Maybe it’s professionals to make. 🙁

    • Jane's Patisserie on September 13, 2020 at 10:17 am

      As I’ve mentioned in comments before, this can be down to a few things. Using the incorrect ingredients (milk instead of dark chocolate), not whisking the eggs enough, or not folding carefully – once you have these down honestly you won’t ever had a problem!

  33. Amelia on May 3, 2020 at 10:18 pm

    OMG these are incredible. I had to hide them from my family (who aren’t usually too fussed by cake and bakes) so I could have some too 😂 these are the best brownies ever! Thank you!! 😍😍 xx

  34. Sharon Franklin on October 20, 2019 at 6:03 pm

    Hi Jane,
    I made these and they were lovely, however they were cracked and flaky on top. Where am I going wrong?

  35. Doreen on September 29, 2019 at 10:50 am

    Hi Jane
    What do you cut your brownies with they look so neat ? I’ve made 3 of your brownie recipes they really are delish but can’t seem to get them as neatly cut as yours
    Thanks Doreen x

    • Jane's Patisserie on September 29, 2019 at 11:36 am

      Hey! I use a large 26cm knife (so it’s longer than the 23cm/9″ tray width) and just cut straight down – they’re very sharp knives so it makes it much easier! x

  36. Ansa on August 30, 2019 at 10:18 pm

    Hi, I just wanted to ask if I can use hot chocolate powder as a replacement for cocoa powder?? Thank you btw for all your yummy recipes! Everyone LOVED your biscoff cake

    • Jane's Patisserie on August 30, 2019 at 10:24 pm

      No, you must use cocoa powder! And yay!

  37. Andrea on August 20, 2019 at 5:13 pm

    The tray is in the oven. Can’t wait to try the brownies. I hope they turn out good as I live in the land of the Toblerone 🙂

  38. Amy on December 4, 2018 at 4:30 pm

    Really enjoying baking a few of your recipes whilst on maternity leave waiting for baby to arrive! Any tips for breaking the Toblerone up into chunks?

    • Jane's Patisserie on December 4, 2018 at 7:09 pm

      I just cut it up carefully with a knife! X

  39. Salma on May 26, 2018 at 4:23 am

    The cocoa powder you use, is it sweetened or unsweetened?

    • Jane's Patisserie on May 26, 2018 at 9:37 am

      I use unsweetened – I tend to use 100% cocoa powder or the ‘darkest’ I can find! x

  40. Helen Brown on May 13, 2018 at 4:34 pm

    Hi Jane
    My son loves dime bars and I’m wondering if I could replace the toblerone in the recipe and use dime bars instead or if you have any other ideas of how to incorporate them I would be grateful.

  41. Dairy Free Brownies! - Jane's Patisserie on April 5, 2018 at 8:00 am

    […] they follow the same process as all my other brownies such as my Toblerone Brownies and Terry’s Chocolate Orange Brownies, and its perfect. I love being able to make something […]

  42. Rita on May 18, 2017 at 9:18 pm

    Hi and thanks for your wonderful recipes. Could you please transform grams into ounces, or pounds, or cups? Thanks!!!

    • Jane's Patisserie on May 19, 2017 at 2:26 pm

      Hiya – Sorry but I work in grams. You can find conversions online quite easily though!

  43. chris on December 13, 2016 at 2:53 pm

    hi! i loveeee your blog…thanks for sharing all these great recipes. I baked the mint oreo brownies earlier and it took almost 2 hours for it to be all ‘cookes’ inside. not sure if i did something wrong. with the whisking of eggs+sugar..should i aim for soft peak or just until they are well combined? im using kitchenaid too….how many mins roughly should i be whisking? Sorry for the longgg comment.. im desperate!

    thank youuu

    • Jane's Patisserie on December 15, 2016 at 11:51 am

      Hiya! Chances are you are over mixing the brownie mixture if its taking that long to bake. You need to whip the sugar and eggs up till its very mousse like, but the VERY gently fold in the rest of the ingredients as little as possible. Also, it might be that your oven isn’t actually at the correct temperature as sometimes they are lower then you think!

    • chris on December 17, 2016 at 8:42 am

      Thank you for replying! i am going to try baking the oreo brownies again soon. maybe i did over whisk the egg and sugar.

  44. Natalie on August 14, 2016 at 9:20 pm

    I made these this weekend.. They are so so good!! I’ve nearly eaten them all.. Not even kidding! ?

    • Jane's Patisserie on August 15, 2016 at 9:35 am

      Ahh amazing! I’m so glad you liked them so much! 😀

  45. Jade on August 11, 2016 at 6:02 pm

    These look beyond delicious!

  46. Gracie | Craftily Baking on August 4, 2016 at 4:07 pm

    These sound so good! I love toblerone so much!

    • Jane's Patisserie on August 4, 2016 at 4:12 pm

      Thanks, Gracie! ❤️ and Same here, sooo good!

  47. Lori on August 4, 2016 at 11:56 am

    These look amazing!

  48. Darleen Costin on August 4, 2016 at 9:14 am

    Yum!!! this looks delish.. I love Toblerone..

    • Jane's Patisserie on August 4, 2016 at 11:45 am

      Thanks Darleen! And I love Toblerone too! ❤️

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