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Serves
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Ingredients
  • 200 g Dark Chocolate
  • 180 g Salted Butter
  • 3 Large Eggs
  • 100 g Light Brown Sugar
  • 175 g Caster Sugar
  • 1 tsp Vanilla Paste
  • 80 g Plain Flour
  • 40 g Cocoa Powder
  • 3 Crunchie Bars
Cadbury Crunchie Brownies Cadbury Crunchie Brownies
Cadbury Crunchie Brownies

Gooey, decadent Brownies with a hidden Crunchie centre!

Prep 20 minutes
Total 45 minutes
  • Preheat your oven to 160C
  • Add the Butter & Chocolate to a non-stick pan over a low heat and stir constantly until fully melted then set aside to cool slightly(do not allow to boil).
  • Grease a 20cm square baking tin with butter and then line with Greaseproof.
  • Using a stand mixer/ electric whisk, whisk the Eggs, Sugar & Vanilla together on a fast setting until the mixture doubles in size, becomes pale and creamy and settles on the surface for a few seconds when dripped off the whisk.
  • Add the melted Chocolate to the Egg nix and gently fold together, trying not to knock the air out of the mixture.
  • Finally, sift in the Flour & Cocoa Powder and fold slowly again until just combined.
  • Pour 1/2 the mix into the baking tray then roughly chop the Crunchie Bars and sprinkle them over the top of the mix avoiding the sides near the tray.
  • Top with the remaining Brownie mix then bake for approximately 25 minutes.
  • When ready the bake will still have a really good jiggle bit the top and sides will be cooked.
  • Leave to cool to room temperature then refrigerate.
  • Once fully cold, slice & serve!
Cadbury Crunchie Brownies Cadbury Crunchie Brownies
Cadbury Crunchie Brownies

Gooey, decadent Brownies with a hidden Crunchie centre!

favorite
print
like
Prep 20 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 200 g Dark Chocolate
  • 180 g Salted Butter
  • 3 Large Eggs
  • 100 g Light Brown Sugar
  • 175 g Caster Sugar
  • 1 tsp Vanilla Paste
  • 80 g Plain Flour
  • 40 g Cocoa Powder
  • 3 Crunchie Bars

  • Preheat your oven to 160C
  • Add the Butter & Chocolate to a non-stick pan over a low heat and stir constantly until fully melted then set aside to cool slightly(do not allow to boil).
  • Grease a 20cm square baking tin with butter and then line with Greaseproof.
  • Using a stand mixer/ electric whisk, whisk the Eggs, Sugar & Vanilla together on a fast setting until the mixture doubles in size, becomes pale and creamy and settles on the surface for a few seconds when dripped off the whisk.
  • Add the melted Chocolate to the Egg nix and gently fold together, trying not to knock the air out of the mixture.
  • Finally, sift in the Flour & Cocoa Powder and fold slowly again until just combined.
  • Pour 1/2 the mix into the baking tray then roughly chop the Crunchie Bars and sprinkle them over the top of the mix avoiding the sides near the tray.
  • Top with the remaining Brownie mix then bake for approximately 25 minutes.
  • When ready the bake will still have a really good jiggle bit the top and sides will be cooked.
  • Leave to cool to room temperature then refrigerate.
  • Once fully cold, slice & serve!