If you love Toblerone, then you're going to be obsessed with these Gluten-Free Toblerone Brownies. They’re super fudgy, packed with melty chunks of Swiss chocolate, and have that perfect crackly brownie top that’s irresistible with every bite.
This recipe has been a huge hit in my kitchen and I just know you’ll love it too!
I’ll be honest, between running after Isla and Willow, and keeping up with my cake business and online bakery, things have been hectic lately. Mammy life is busy! But I’ve finally decided that Wednesdays and Thursdays are my set days to get back into my blog and share more of the recipes you all keep asking for.
And what better way to jump back in than with this absolute gem?
Toblerone is one of those chocolates that feels extra special, isn’t it? With its creamy milk chocolate, chewy honey and almond nougat, it adds the most incredible texture and flavour to brownies. These brownies are rich, chewy, and gooey, but with that signature Toblerone snap in every bite.
I like to stir some chopped Toblerone into the batter, then press extra mini triangles on top just after baking. It makes the top look gorgeous and makes sure you get Toblerone in every bite.
Yes! Toblerone is gluten free. There are no gluten-containing ingredients, and it’s not marked with any "may contain" warnings for wheat or gluten. That makes it safe for us coeliac and gluten-free folk. (As always, double-check the label in case the recipe changes!)
These brownies aren’t cakey at all, they’re exactly how a brownie should be: gooey in the middle, chewy on the edges, with a shiny top. Be sure not to overbake them; they’ll firm up as they cool. And trust me, they’re even better the next day (if they last that long).
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
These Gluten Free Toblerone Brownies are rich, fudgy, and packed with chunks of creamy Swiss chocolate. Perfect for chocoholics and guaranteed to impress!
Toblerone is gluten free, but always check the packaging for any changes or “may contain” warnings before baking.
For extra chocolate flavour, stir some dark chocolate chips or chunks into the batter along with the Toblerone.
Don’t overbake! Brownies should still have a slight wobble in the centre when removed from the oven.
Allow to cool fully in the tin before slicing for neat squares.
Store in an airtight container at room temperature for 4 days, or freeze for up to 2 months.
These are best eaten the next day when the flavours have settled and the texture becomes even fudgier!