September 10, 2020
Honeycomb Crunchie Brownies!
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Easy and delicious super chocolatey honeycomb Crunchie brownies, stuffed with chocolate chips and Cadbury’s honeycomb Crunchie pieces!
So when I do recipe request posts on my social media channels, I always get lots and lots of them. This is expected, and I love doing it because my list of recipes to do is really really long, and I need that! I always love new inspiration. But recently… Crunchie brownies were 100% the top of the list.
Conveniently I had already baked these several times, so I just thought I would publish the post a bit quicker than I planned because when you guys want a recipe, I want to give it to you!! I love anything to do with honeycomb as well, so this was perfect.
Honeycomb is a light and airy sweet typically made from sugar, golden syrup (or honey) and bicarbonate of soda. It is very quick and easy to make, but also it’s very quick to buy from the shops… hello Cadbury’s Crunchie bars.
I would say that honeycomb itself is a bit of a controversial sweet in the same way that marmite can divide people. I personally love honeycomb, and I do love it when it’s covered in chocolate even more! That means, mixing it into brownies is the perfect combination.
Honeycomb can be used in many different recipes such as a No-Bake Honeycomb Crunchie Cheesecake, or even a Crunchie Tiffin recipe like I have – but sometimes when you bake with it, it can change! I found that to make it work in the recipe, I needed to freeze the crunchies first.
Freezing Crunchie pieces
It can last sometimes without freezing, but often brownies can take an absolute age to bake – and if the crunchies are in too long they will start to dissolve. If you don’t want to risk this, I would just top the brownies with Crunchie instead! However, if you don’t mind it like me… carry on!
You also need to make sure that the honeycomb bars are chopped into large enough pieces. I usually use the 32g crunchie bars, and chop them into 5 or 6 pieces – but no smaller. You want the pieces to be about an inch in width so that they do not dissolve into nothing in the oven! Although, if they do, it usually just makes a nice chewy caramel texture.
For the base brownie, I used the same base like my other brownies such as the Raspberry Brownies and Mars Bar Brownies that have always been a hit on my blog – as why change something that works right?! But honestly – I love it. The key is to stick to the ingredients (I’m looking at you dark chocolate haters) and mix CAREFULLY.
Make sure the eggs and sugar are whipped up nice and moussey – make sure to carefully fold in the dark chocolate butter mix, and the flour and cocoa powder. Carefully add in the other ingredients, and bake.
I have a fan oven, so just use any shelf, but generally, the middle is best (unless your oven is a lil’ weird). If you find your brownies do take longer – it can be a few things. Usually, it’s the oven itself not being the right temperature, but there is always a fix. Add some foil, and bake for longer!
If you find the centre of your brownies really is raw once they have cooled, don’t put them back in the oven. You can take out the ‘raw’ mix and microwave it to make sure it’s safe to eat if you are not sure, but generally, it’s fine.
I find the best time to take out brownies is an ever so slight wobble, and then to ‘set’ the brownies in the fridge once cooled for a few hours. I don’t really trust the skewer test, as they have chocolate in them they may always have something on the stick, but it definitely should be covered in the batter!
The fridge creates the best fudgey texture that you can find brownies get in coffee shops etc – it makes it amazing. Also, topping your brownies with even more delicious goodness from some more Crunchie stuff, and even some Crunchie spread (sorry if you aren’t in the UK, it’s an amazing thing) and then it’s done!
You can definitely use homemade honeycomb if you want to, or a different type of honeycomb compared to Cadbury’s – just stick to the recipe in freezing them and don’t chop the pieces too small! You’ll love them as much as I do. Enjoy! x
- 200 g dark chocolate
- 200 g unsalted butter
- 3 large eggs (or 4 medium)
- 275 g light brown sugar
- 100 g plain flour
- 50 g cocoa powder
- 200 g honeycomb Crunchie bars (chopped into 1" pieces & frozen)
- 100 g milk chocolate chips (optional)
- 50 g milk chocolate Melted
- 2-3 honeycomb Crunchie bars (chopped)
- Preheat your oven to 180C/160C fan and line a 9x9" baking tin with parchment paper!
- Melt together your dark chocolate and unsalted butter until smooth in the microwave or in a bowl over a pan of simmering water. Leave to cool for a few minutes
- Using an electric whisk/stand mixer, whisk your eggs and sugar together for 5 minutes or so on high speed, or until the mixture has doubled in volume, is alot paler, and leaves a trail for a few seconds when you lift the whisk out.
- Pour in the chocolate/butter mix and fold through very carefully.
- Add in the flour and cocoa powder and fold through carefully again.
- Add in your frozen chunks of Crunchie and chocolate chips and fold in. Pour the mixture into the tin!
- Bake in the oven for 25-30+ minutes. Sometimes it can take longer.
- Leave to cool in the tin!
- To decorate your brownies if you fancy it... melt your chocolate and drizzle over the brownies, and add pieces of Crunchie to each one!
- Then, if you want, put them in the fridge for a couple of hours to help 'set' them, and then enjoy!
- Please try and freeze the Crunchie first as it'll work so much better! Freeze them for about 2 hours. It is not essential though.
- Make sure the honeycomb crunchie pieces are at least 1" in size so they don't dissolve too much.
- These will last for one week+!
- You can use caster sugar instead of the brown sugar!
- If your brownies are taking much longer than stated to bake, your oven may have been the wrong temperature, or you overmixed your batter. Keep adding on 5 minutes till they're done and cover with foil if need be!
- You can add in dollops of Crunchie spread if you want as well! About 150g maximum.
- The honeycomb will dissolve slightly through time so these are best served fresh.
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Simply the best, everyone loves these brownies. So easy to make and almost as good as the crunchie bar tiffin, which is my favourite traybake of all time., ever! Thank you Jane.
What percentage dark chocolate should you use for this recipe? Also will this recipe be ok if I leave chocolate bar out? and just have plain normal brownies?
Hiya! When baking brownies, I always recommend using dark chocolate with at least 70% cocoa content for the best results! Also, take a look at my triple chocolate brownie recipe! Hope this helps! x
Can I use chocolate buttons instead of crunchie? And if so, do they need to be frozen as well?
Hiya! Yes absolutely you can, they should be fine not frozen! Hope this helps! x
These were amazing! Very more-ish.
Can you help me please, I froze the crunchie pieces for 2 hours and I also cut them into good size chunks(I actually had mine bigger than yours as I cut each bar into 4 pieces.) Yet the honeycomb still dissolved! I cooked for 30mins aswell so didnt overcook them
I haven’t been able to get hold of light brown sugar, what would be the best alternative – caster, dark muscovado, demerara?
Thank you for your lovely recipes!
Hiya! The best alternative would be caster sugar, or dark brown soft sugar. Hope this helps! x
Can you tell me the weight of 3 large eggs please?
Also is it necessary to put so much sugar in?
Hi Jane, would this brownie recipe work with other chocolate such as toffee crisp or double decker? Would it be best to freeze the choc before regardless of what Chico is being used?
Yes it would! If in doubt, freeze the chocolate – it won’t do it any harm to be frozen before being added (especially if soft centred!) x
The best brownies ever!!!!! The first time I made them I accidentally put the crunchie in the freezer before chopping so they all broke into tiny pieces and melted into the brownie. But I attempted them again yesterday and oh my God they are perfect!!! I let them set overnight because they were soooo gooey and now they are so perfect, fudgy and the chunky crunchie pieces are just heaven!! Thank you Jane!!!
Great new website Jane! Im just wondering would I be able to just keep the crunchies in the fridge overnight instead of the freezer? Would that firm them up enough?
I have only tried the freezing method so I am unsure – freezing is better as they will naturally be much colder!
My Crunchies all disappeared! What did I do wrong?! I froze them overnight and the mixture was full of lovely Crunchie lumps. After baking, I can’t see or taste any sign of a Crunchie 🙁
Can I freeze the Crunchie brownies
Yes! You can freeze these for up to 3 months. Hope this helps! x
Hi Jane I’ve made these twice in the past 24 hours they were that popular! Thank you for all your recipes.
I’ve got some salted caramel m&ms that I want to try and put in a brownie and top it with salted caramel. Do I need to freeze the m&ms first?
I wouldn’t bother with the M&Ms!! xx
Oh my goodness! These were crazy yummy!
Haha yayyy I am so glad you enjoyed!xx
Made these the other day and they were amazing thank you!! I’m thinking of switching out the crunchie for ferrero rocher instead. Do you think that could work and do you reckon they’d need freezing as well?
Hiya, yes that would work and no they wouldn’t need freezing xx
I LOVE this recipe. I made them a couple of days ago and they turned out amazing. I was just wondering if I’d be able to use this recipe but replace the crunchy chocolate with KitKat Chocolate. If so, would I need to freeze that also?
Hello, Ahh thank you so much! Yes you can but I wouldn’t bother freezing the KitKats xx
Hi Jane, I’ve been loving your cookie recipes but thought I’d try something different. Could I replace the Crunchie with Daim bars?! Would you suggest any other changes to the recipe if I did. Thanks 🤩
Hey, yes its worth a go!xx
Hey Jane , what differs in your brownie recipes that are made with brown sugar v caster sugar please ?
Hey! Personal preference, taste and an example of what you can use xx
How long will they last before the honeycomb dissolves over time?
Hi Jane which brand of chocolate you use in your perfect brownies?
Hey, I use Callebaut xx
I froze the crunchies first but they still completely dissolved. How do I stop this?
They may have been too small – try bigger chunks!
I don’t have an electric whisk – can I beat by hand? I’m doing this recipe today so if you could reply soon that would be great! x
You can do it by hand, you just need to whisk for quite a long time to make the eggs/sugar okay – and then the rest is folded by hand anyway! x
Can I use Gluten Free flour in place of plain flour?
Would it be possible to make lindt brownies/blondies? I have lots left over from Christmas! X
Do you mean Lindt the Chocolatr bar or lindor truffles? x
Hi can these be frozen?
They can, but the Crunchie will probably just dissolve as they’ve been baked! x
Just wondering can I split this batter in half and put CRUNCHIE one half and kinder in the other then bake in same tray?
Yeah that would be fine!
Amazing recipe, best brownies ever! Just a quick question, if you were to use anything else in the recipe would you still have to freeze it, for example Mars bar or rolos? Or is the freezing to do with honeycomb specifically?
For soft centred chocolates (such as with my mars bar brownie recipe) you should freeze them!
Loved this recipe and they went down so well at work! I have a question about the amount of chocolate though – in most of your brownie recipes, you use 200g of chocolate, but in some of them (toblerone and chocolate orange) you use 300g in total, but the other quantities are kept the same/similar. What’s the reason for this and how does it affect the bake? Thank you 🙂
The only reason is because the toblerone/chocolate is melted into the base of those two, and they have a much lower cocoa content so need more. The general rule of 200g is correct!
This is my go-to brownie recipe! So far I’ve done them with homemade honeycomb, white chocolate chunks and with marshmallows+Graham crackers to great success.
I’ve just made these and they’re delicious! But I tried both frozen and unfrozen crunchie bars but they shattered into small pieces when I cut them up. And thus dissolved in the oven. Have you tried the Crunchie Rocks that you can buy in bags? Would they work better?
The technique is to cut about 1″ size pieces, with a sharp knife, and they don’t tend to shatter too much! I haven’t tried it with the Crunchie rocks x
I made these today and didn’t realise you had to cut the crunchies prior to freezing them. I’ve baked them and the honeycomb has dissolved due to them crumbling after freezing. Is this because I didn’t freeze them in chunks first?
Ah yes, if the pieces were too small they will dissolve xx
Hiya! A couple of questions. Can I use light muscovado sugar?
And what brand of chocolate do you use for this gorgeous recipe. Xx
For the base brownie mix I use Callebaut, but that is because I bulk buy as I bake so much! I would just use supermarket own dark chocolate or cooking chocolate! And yes you can, but it might leave it slightly grainy x
Can you use stork instead of the unsalted butter? If so, would it be the same amount?
Yes you can for brownies, and yes it is the same weight!
Hi can I make these and leave the crunchies out?
I just want to make plain browines boring I know lol x
Yes you can!
Hi! Just wondering about eggs! I have my own chickens and their eggs are a super market small I’d say, how many should I use?! xxxxx
You want about 190-200g worth of egg, so weigh them in their shells maybe and get as close to that as you can!
With your brownie recipes, are you able to substitute the dark chocolate for milk or no?
No, always use dark – at least 70% cocoa content. It doesn’t taste ‘dark’ if that’s what you are worried about!
For an 8 inch square tin would you reduce the amount of the ingredients by 1/5th?
Yes – although that’s quite hard to do with the eggs (so it may be best to do 3 medium eggs and do 3/4 of the recipe) x
Hi Jane, I made these today and they are delicious!!! I froze the crunchie chunks for a good 2 hours but a lot of it still melted away. I think I may have chopped the chunks too small ? so next time I will make sure to leave them bigger. Thanks for the recipe 🙂
Yes that just means they are too small – they do need to be chunky to not dissolve x
Wow they look Incredible!
The cake plates you quite often use, do you know where they are from or where i could buy similar please.
i mean the white and gold sprinkle hexagonal plates
It’s only one of a set which is different colours, from Debenhams about four years ago!
These look amazing! How would they work with a gluten free alternative, what would you recommend?
Yes they should do! It should just be a simple switch to the flour xx
wowiee these look insane! Do you chop the Crunchie bar before freezing and if yes how do you stop it all freezing stuck together?x
I do yes, and I just put them into a bowl and they didn’t stick x
How long do u freeze the crunchies for?
Only about an hour – just until they are solid.
Omg! These look amazing! Thank you so much for your fab recipes, keep up the great work. Will definitely be trying these!! 😍😋
Thank you so much!! x
oh my goodness!! these look like pure heaven!! xx
Thank you!! x