These Cadbury Crunchie brownies are fudgy, chewy and packed full of chocolate chips and honeycomb pieces. They're easy to make and they're even suitable for beginner bakers.
There's nothing better than a honeycomb dessert, am I right? This is actually the 4th Cadbury Crunchie dessert recipe I'm posting, following Crunchie fudge, Crunchie tray bake and Crunchie cookies. And I'm certain there will be many more to come!
If you like your brownies thick, chewy and fudgy then you are going to fall in *love* with this recipe. It's everything you could ever wish for in a brownie recipe and more.
These honeycomb brownies are easy to make and even suitable for beginner bakers so don't worry if you've never done this before. If you're unsure and need more guidance than the recipe card gives, read my ingredient notes below along with step-by-step instructions and pictures, top tips and FAQs. There's even a video at the end of the post to help you out. Enjoy!
Ingredients
- Dark chocolate: For this recipe, it's really important that you use 70% dark chocolate. It contains just the right amount of fat and sugar to make the perfect brownie texture and flavour. Slight variations such as 65% and 72% chocolate will work fine but try not to steer too far from 70%.
- Butter: We'll melt the butter with the dark chocolate to create a fudgy texture. Use unsalted butter unless you particularly enjoy the sweet and salty combo.
- Sugar: Caster sugar is the best kind of sugar to use for honeycomb brownies. It's a finer version of granulated white sugar and will dissolve more easily into the fats, decreasing the chance of oily brownies.
- Eggs: Eggs give this recipe its structure and help the brownies rise a little without the need for baking powder. You'll need 3 medium eggs.
- Vanilla extract: To enhance the flavour.
- Flour: Always use plain flour in brownies if you like a dense, fudgy texture. Self-raising flour has raising agents added and will result in a cakier brownie.
- Cocoa powder: To deepen the chocolate flavour. I only used a tablespoon because I still wanted my Crunchie brownies to be sweet.
- Cadbury Crunchies: I used 6 multipack Cadbury Crunchie bars and the total weight was 192g. Chop them up roughly, not too small nor too large.
- Chocolate chips: Milk chocolate chips add extra texture, sweetness and flavour. Feel free to swap these for white or dark chocolate chips if you prefer.
Equipment
- 8x8-inch tin: This THE only size of tin you'll ever need to bake perfectly fudgy brownies. Larger tins can result in thin or overbaked brownies if you don't also increase the quantity of ingredients.
- Mixing bowl and utensils: A large bowl and wooden spoon for mixing, a few smaller spoons for measuring, and a sharp knife and cutting board for chopping the Crunchies.
- Saucepan or heatproof bowl: The first step in the recipe is to melt the chocolate and butter. You can do this over the stove over low heat or in a heatproof bowl in the microwave.
- Electric whisk: Or a stand mixer, to whisk the sugar into the eggs. You can also do it by hand if you're in a pinch but it will take a lot longer.
- Baking paper: To prevent the brownies from sticking to the tin after they've cooled.
How to make Cadbury Crunchie brownies
Step 1: Start by preheating your oven to 160°C (or 140°C if you're using a fan oven) and line an 8x8-inch tin with baking paper. I recommend using one of the deeper 8x8 tins if you can because the Crunchies really bulk up the batter.
Step 2: Melt 180g of butter and 200g of 70% dark chocolate either in a saucepan on the stove or in a heatproof bowl in the microwave. If using the stove, keep the heat low and stir every so often and if using the microwave, stir the mixture every 30 seconds so that it doesn't burn or seize.
Once it's melted and there are no lumps left, set it aside to cool for 10-15 minutes.
Step 3: Place 3 eggs, 250g of caster sugar and 1 teaspoon of vanilla extract into a large bowl. Use an electric whisk to whisk them all together until pale and silky.
Step 4: Fold in the cooled melted chocolate mixture. Then add 100g of plain flour and 1 tablespoon of cocoa powder and mix well to make a glossy batter.
Step 5: Chop 6 Crunchie bars into chunks and add them to the batter along with 100g of chocolate chips.
Step 6: Transfer the batter to your lined tin and spread it into place.
Bake for around 35-40 minutes until your honeycomb brownies have formed a crust on top and are slightly pulling away at the edges.
Step 7: Leave them in the tin to cool then put them in the fridge to set. I like to leave them overnight but 6 hours should do the trick if you're in a hurry.
Step 8: Remove your brownies from the tin, cut them into squares and enjoy!
Top tips
- Make sure the melted butter and chocolate mix is totally cool before you add it to the whisked sugar and eggs. If it's still hot, it can cause the eggs to cook a little bit.
- Use an 8x8-inch tin that's at least a few inches deep for best results. The batter can overflow in the more shallow ones.
- Refrigeration is key for the texture of these brownies! If you're wondering why they're still gooey in the middle it's because they need to be cold for the fats to solidify again. If you prefer gooey brownies, feel free to eat them straight out of the tin while they're still warm!
FAQ
If you put them in an airtight container and store them in the fridge, they'll last for at least 1 week. They hold up fine at room temperature too but the texture is more fudgy when they're cold.
Yes, you can freeze Crunchie honeycomb brownies for up to 2 months in airtight containers. You can also freeze the whole slab on a baking tray until solid then wrap it tightly in clingfilm before returning it to the freezer. To defrost, transfer the brownies to the fridge and leave them there overnight. Do not refreeze.
I have yet to try these brownies with gluten-free flour but I would imagine it will work with a gluten-free plain flour blend. Make sure the blend contains xanthan gum to prevent crumbly brownies, or you can add ¼ teaspoon of it separately.
More brownie recipes:
- Matcha white chocolate brownies
- White Kinder brownies
- Milky Bar brownies
- Malteser brownies
- Peanut butter cup brownies
Let me know what you think of my Cadbury Crunchie brownies by leaving a rating or comment below. And if you have any other baking-related questions, just ask away. Enjoy!
Cadbury Crunchie Brownies
Ingredients
- 200 g 70% Cocoa dark chocolate
- 180 g Butter
- 250 g Caster sugar
- 3 Medium Eggs
- 1 Teaspoon Vanilla extract
- 100 g Plain flour
- 1 Tablespoon Cocoa powder
- 6 Chopped Crunchie bars 6 multipack size bars or 5 full-size (∼192g)
- 100 g Milk chocolate chips
Instructions
- Preheat your oven to 160℃ (140℃ for fan ovens) then line an 8x8-inch tin with baking paper. Set aside for now.
- Melt the dark chocolate and the butter together over low heat on the stove then set it aside to cool for around 10 minutes.
- To a large bowl, add the sugar, eggs and vanilla extract. Use an electric whisk to whisk it all together until pale and silky.
- Fold the melted chocolate mixture into the egg and sugar mixture. Then add the flour and the cocoa powder and mix gently until well combined.
- Fold the Crunchie pieces and chocolate chips into the brownie batter. Then spread it out evenly in your tin.
- Bake for around 35-40 minutes until the brownies have risen and are pulling away from the tin slightly. There should be a very slight wobble in the middle.
- Leave them in the tin until cool then transfer them to the fridge overnight (or at least 6 hours) until solid.
- Once set, cut them into squares and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 1 week.
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