Coarsely chop the cooking chocolate and carefully melt it together with the fat over a hot water bath.
Preheat oven to 180 °C, convection oven to 160 °C, gas mark 3.
Mix the eggs, sugar, flour and the cooking chocolate-fat mixture in a large baking bowl with the whisks of a mixer. Chop Toblerone chocolate into small pieces and stir into batter along with almond kernels.
Pour batter into a 25 x 32 cm greased or parchment paper lined baking pan or ovenproof dish with sides and bake for about 35 minutes.
Allow brownies to cool completely in the pan. Then loosen the edges with a kitchen knife and turn out onto a board. Cut into triangles or pieces measuring approx. 2.5 x 2.5 cm.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever tastes better to you.
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