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.