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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. 

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

Honeycomb Crunchie Brownies!

Easy and Delicious Super Chocolatey Honeycomb Crunchie Brownies, stuffed with Chocolate Chips and Cadbury's Honeycomb Crunchie Pieces! 
5 from 4 votes
Print Pin Rate
Category: Traybakes
Type: Brownies
Keyword: Crunchie, Honeycomb
Prep Time: 1 hour
Cook Time: 30 minutes
Cooling Time: 2 hours
Total Time: 3 hours 30 minutes
Servings: 16 Pieces
Author: Jane's Patisserie

Ingredients

Brownies

  • 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)

Optional Decoration

  • 50 g Milk Chocolate Melted
  • 2-3 Honeycomb Crunchie Bars (chopped)

Instructions

  • 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!

Notes

  • 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. 

ENJOY!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

41 Comments

  • Kate
    December 1, 2020 at 2:49 pm

    Hi can these be frozen?

    Reply
    • Jane's Patisserie
      December 1, 2020 at 4:58 pm

      They can, but the Crunchie will probably just dissolve as they’ve been baked! x

  • Katrina
    November 22, 2020 at 10:52 am

    Hiya Jane

    Just wondering can I split this batter in half and put CRUNCHIE one half and kinder in the other then bake in same tray?

    Reply
  • Laura Simms
    November 21, 2020 at 10:02 pm

    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?

    Reply
    • Jane's Patisserie
      November 22, 2020 at 11:14 am

      For soft centred chocolates (such as with my mars bar brownie recipe) you should freeze them!

  • Anthony
    November 20, 2020 at 9:44 pm

    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 🙂

    Reply
    • Jane's Patisserie
      November 21, 2020 at 8:51 am

      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!

  • Alan Akrill
    November 15, 2020 at 7:20 pm

    5 stars
    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?

    Reply
    • Jane's Patisserie
      November 16, 2020 at 9:26 am

      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

  • Rebecca
    November 14, 2020 at 1:08 pm

    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?

    Reply
    • Jane's Patisserie
      November 15, 2020 at 8:40 am

      Ah yes, if the pieces were too small they will dissolve xx

  • Bernadette watts
    October 26, 2020 at 12:09 pm

    Hiya! A couple of questions. Can I use light muscovado sugar?
    And what brand of chocolate do you use for this gorgeous recipe. Xx

    Reply
    • Jane's Patisserie
      October 26, 2020 at 5:34 pm

      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

  • Dino
    October 23, 2020 at 3:43 pm

    5 stars
    Can you use stork instead of the unsalted butter? If so, would it be the same amount?

    Reply
    • Jane's Patisserie
      October 23, 2020 at 7:21 pm

      Yes you can for brownies, and yes it is the same weight!

  • Harriette
    October 16, 2020 at 10:04 pm

    Hi can I make these and leave the crunchies out?
    I just want to make plain browines boring I know lol x

    Reply
  • Eleanor
    September 17, 2020 at 10:00 pm

    5 stars
    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

    Reply
    • Jane's Patisserie
      September 18, 2020 at 8:54 am

      You want about 190-200g worth of egg, so weigh them in their shells maybe and get as close to that as you can!

  • Isobel
    September 16, 2020 at 6:08 pm

    With your brownie recipes, are you able to substitute the dark chocolate for milk or no?

    Reply
    • Jane's Patisserie
      September 16, 2020 at 7:10 pm

      No, always use dark – at least 70% cocoa content. It doesn’t taste ‘dark’ if that’s what you are worried about!

  • Karen
    September 15, 2020 at 8:04 am

    For an 8 inch square tin would you reduce the amount of the ingredients by 1/5th?

    Reply
    • Jane's Patisserie
      September 15, 2020 at 7:58 pm

      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

  • Lauren
    September 11, 2020 at 9:40 pm

    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 🙂

    Reply
    • Jane's Patisserie
      September 12, 2020 at 10:54 am

      Yes that just means they are too small – they do need to be chunky to not dissolve x

  • Debs
    September 11, 2020 at 11:20 am

    Wow they look Incredible!

    Reply
  • debs
    September 11, 2020 at 11:13 am

    5 stars
    HELLO,
    The cake plates you quite often use, do you know where they are from or where i could buy similar please.

    MANY THANKS

    Reply
    • Debs
      September 11, 2020 at 11:14 am

      i mean the white and gold sprinkle hexagonal plates

    • Jane's Patisserie
      September 11, 2020 at 4:11 pm

      It’s only one of a set which is different colours, from Debenhams about four years ago!

  • Abby
    September 10, 2020 at 11:51 am

    These look amazing! How would they work with a gluten free alternative, what would you recommend?

    Reply
    • Jane's Patisserie
      September 11, 2020 at 8:46 am

      Yes they should do! It should just be a simple switch to the flour xx

  • Holly
    September 10, 2020 at 9:41 am

    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

    Reply
    • Jane's Patisserie
      September 11, 2020 at 8:49 am

      I do yes, and I just put them into a bowl and they didn’t stick x

  • Catherine
    September 10, 2020 at 9:30 am

    How long do u freeze the crunchies for?

    Reply
    • Jane's Patisserie
      September 11, 2020 at 8:49 am

      Only about an hour – just until they are solid.

  • Alison
    September 10, 2020 at 8:32 am

    Omg! These look amazing! Thank you so much for your fab recipes, keep up the great work. Will definitely be trying these!! 😍😋

    Reply
  • Holly
    September 10, 2020 at 8:22 am

    oh my goodness!! these look like pure heaven!! xx

    Reply

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