Recipe created by The Australian Women's Weekly Test Kitchen
1. Preheat oven to 180°C. Lightly grease a 20cm square cake pan; line base and sides with baking paper (leaving 2cm overhang).
2. To make brownie, place butter, chocolate, vanilla and sugar in a saucepan over medium heat; cook, stirring occasionally until melted and smooth. Set aside to cool slightly. Whisk in eggs. Fold in flour, cocoa and chopped TOBLERONE bars; pour into pan. Bake for 45-50 minutes or until a skewer inserted in the centre comes out with moist crumbs. Cool.
4. Meanwhile, to make topping, place cream in a small saucepan over medium-high heat; bring to a simmer. Reduce heat to low; cook for 5 minutes or until cream thickens slightly. Remove from heat. Add three coarsely chopped TOBLERONE bars; stir to melt. Pour mixture over top of brownie. Stand for 10 minutes to cool slightly.
5. To decorate, scatter with almonds. Chop remaining three TOBLERONE bars and place on top. Refrigerate for 2 hours or until set. Cut brownies into squares to serve.
Gather all the good children to help make these chocolate speckles. They are such fun to make, give and eat. Decorate them with your favourite Christmas themed sprinkles!