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Fudgy Crunchie Brownie Recipe
Love Crunchie chocolate? Wait until you try these gooey brownies, they taste INSANE.
Brownies with crispy edges, a gooey centre and chunks of honeycomb throughout! These brownies are perfect for anyone who loves Crunchie chocolate, and the taste is divine.
Crunchie is a UK favourite and here we are with this masterpiece! Lots of fudge, lots of gooeyness and lots of Crunchie chocolate in a brownie.
They taste so good they won’t last long. It’s super rich with a chocolatey taste and the added honeycomb is a delicious bonus.
Once baked, the pieces of Crunchie chocolate soften and turn slightly chewy (some pieces are chewy with a slight crunch to them). I love these textures in a brownie, it tastes amazingly good.
Crunchie Or Honeycomb?
I prefer to use Cadbury Crunchie chocolate. You’ll need to cut them into big chunks to prevent them from dissolving whilst baking in the oven. You could also pop the chocolate in the fridge or freezer and take them out when you’re ready to use them.
I recently discovered that I can buy honeycomb pieces at my local supermarket. It’s a good substitute if you don’t want to use Crunchie chocolate or make your own from scratch. However, they are quite small so can easily dissolve when baking.
Watch How To Make Crunchie Brownies
Brownies aren’t the only recipe you can make with Crunchie chocolate, this no-churn Crunchie Ice-cream is delicious and perfect for the hot summer sun.
Recipe Ingredients
Below are the ingredients needed for this brownie recipe with Crunchie chocolate:
- Crunchie Chocolate: Crunchy and airy honeycomb covered in milk chocolate.
- Dark Chocolate: Use dark chocolate instead of milk chocolate, dark chocolate will provide a richer flavour. Using milk chocolate can make the brownies too sweet.
- Butter: Use either salted or unsalted butter.
- Sugar: I like to use caster sugar when making brownies.
- Eggs: Use eggs at room temperature for best results.
- Vanilla Extract: Adds extra flavour, this right here is my favourite vanilla extract ever.
- Plain Flour & Cocoa Powder: For structure and flavour.
How To Make Honeycomb Crunchie Brownies
Below is a step-by-step guide on how to make honeycomb Crunchie brownies. Full recipe instructions are on the recipe card.
Step One:
Preheat your oven to 180°C (gas mark 4, 350°F) and line a baking tin with parchment paper.
Add butter and dark chocolate into a mixing bowl and heat in the microwave until melted.
Step Two:
Pour caster sugar, eggs and vanilla extract into a large mixing bowl. Using an electric whisk, whisk the mixture until it becomes frothy, pale and has doubled in volume.
Step Three:
Pour the chocolate and butter mixture into the whisked eggs mixture and gently fold using a spatula until evenly combined.
Step Four:
Sift plain flour and cocoa powder and fold with your spatula until evenly combined.
Step Five:
Take the Crunchie chocolate from the fridge or freezer and cut into 1″ (2.5cm to 3cm) large chunks. Place into the mixing bowl and mix until evenly distributed.
TIP: I broke each bar of chocolate into 3 chunks which worked out to be around 2.5cm to 3cm each.
Step Six:
Pour the brownie mixture into a lined baking tin and spread evenly with a spatula. Then bake in the oven for 25 minutes.
Leave to cool down for at-least 20 minutes for gooey brownies, for fudgy brownies leave to cool for at least 45 minutes in the fridge before cutting into slices.
What To Serve With Crunchie Brownies
There’s nothing like having warm and gooey brownies served with cold ice cream. Vanilla ice cream is guaranteed to taste good! Or you can try it with honeycomb ice cream or even this Biscoff ice cream.
You can also drizzle caramel or chocolate sauce over the brownies for extra depth of flavour.
How To Store
Leave the brownies to cool down completely before placing the slices into an airtight container. Keep the brownies at room temperature and eat within 2 to 3 days.
How Do I Know When The Brownies Are Ready?
The brownies are ready when the sides are set but there’s a slight wobble in the middle. Baking them in the oven for 25 minutes will give you gooey brownies.
If you stick a skewer inside, it will come out with brownie batter attached it. That’s why the brownies need to cool down before you eat them as they set as they cool.
If you like cakey brownies, continue to bake for an extra 10 to 15 minutes.
My Top Tips
Make sure you place the Crunchie chocolate bars into the fridge or freezer for a few hours before starting this recipe. This prevents the honeycomb from dissolving into nothing.
I like to decorate the brownies with extra pieces of crushed Crunchie chocolate on top because you can’t get enough Crunchie.
Don’t forget to preheat your oven! You want the temperature at 180°C (gas mark 4, 350°F) before you put the brownies in so they can start cooking straightaway.
More Brownie Recipes
Love this Crunchie brownie recipe? Here are even more tasty brownie desserts:
- Chocolate Brownie Milkshake
- Biscoff Brownies
- Malteser Brownies
- Mini Egg Brownies
- Kinder Bueno Brownies (my favourite)
Honeycomb Crunchie Brownies!
Equipment
Ingredients
- 200 g Dark Chocolate
- 200 g Unsalted Butter
- 200 g Caster Sugar
- 3 Eggs
- 1 tsp Vanilla Extract
- 100 g Plain Flour
- 50 g Cocoa Powder
- 200 g Crunchie Chocolate (8 bars from multipack) Chopped Into 1" Chunks
Instructions
- Preheat your oven to 180°C (gas mark 4, 350°F) and line a baking tin with parchment paper.
- Add butter and dark chocolate into a mixing bowl and heat in the microwave until melted.
- Pour caster sugar, eggs and vanilla extract into a large mixing bowl. Using an electric whisk, whisk the mixture until it becomes frothy, pale and has doubled in volume.
- Pour the chocolate and butter mixture into the whisked eggs mixture and gently fold using a spatula until evenly combined.
- Sift plain flour and cocoa powder and fold with your spatula until evenly combined.
- Take the Crunchie chocolate from the fridge or freezer and cut into 1″ (2.5cm to 3cm) large chunks. Place into the mixing bowl and mix until evenly distributed.
- Pour the brownie mixture into a lined baking tin and spread evenly with a spatula. Then bake in the oven for 25 minutes.
- Leave to cool down for at least 20 minutes for gooey brownies, for fudgy brownies leave to cool for at least 45 minutes in the fridge before cutting into slices.
Video
Notes
Nutrition
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Michelle
Love these brownies thank you.