Brownies made in the slow cooker are so good, and these slow cooker Crunchie brownies are no exception!
If you aren’t in the UK, a Crunchie bar is a bar of honeycomb coated in chocolate. If you are then I am sure you will know and love Crunchies as I do!
Although I’m currently trying to eat more healthily, I think there is still room for the odd treat now and again. Besides, I’m going to share these with work colleagues and family, so I doubt I’ll get more than one piece!
I put slices of Crunchie in the brownie mixture so they baked into the squares, then added extra on top, I mean you want to see them there don’t you.
Slow cooker baking
If you have disasters baking in the oven or just don’t have the time to keep an eye on the oven then you should try using the slow cooker to bake.
It is cheaper than using your main oven and with the energy prices sky high it is great to have a cheaper way to get that chocolate fix!
I made these Crunchie brownies in a large (5.7 litre) slow cooker, in a large round silicone mould with water under it. As there is no direct contact, this means even less chance of burning.
Please note though! If you are using a smaller slow cooker and cooking straight in the pot, do reduce the quantities for this recipe or it would probably be too deep and the brownies would take forever to cook in the middle; in that case you might need to look out to ensure the edges don’t burn.
So rich, soft and fudgy with crisp edges and the crunch of the honeycomb on top, my slow cooker Crunchie brownies are perfect for an indulgent treat. You get a subtle taste of honeycomb in the brownies too.
Look how good they are, I could just dive in there now!! Will you have one square or two?
Ingredients
Grab these ingredients from your baking cupboard. Don’t forget you’ll find the quantities in the recipe card at the bottom of this post.
- butter
- dark chocolate
- milk chocolate
- self-raising flour
- eggs
- light brown sugar
- Crunchie bars
Instructions
- Cut the butter into small pieces and put it in a bowl. Break the chocolate up into pieces and add to the same bowl.
- Microwave for 1 minute on high or until melted. Stir until it is smooth. Allow to cool.
- Using a hand mixer, mix together the eggs and light brown sugar for 5 minutes at high speed, until thickened and frothy.
- Pour the chocolate/butter mixture over the egg mixture and fold in gently until mixed.
- Sift in the flour and again fold in gently until incorporated.
- Pour the brownie mixture into a greased silicone mould. I used a large round one.
- Chop up two of the Crunchie bars and put the pieces on top of the brownie mixture.
- Pour one large glass of water into the base of your slow cooker pot. Place the silicone mould in the pot, in the water.
- Place a clean tea towel under the lid of your slow cooker, place it on the slow cooker, and fold up the edges of the tea towel so they are over the lid. This stops drips from falling onto the brownies.
- Cook on high for approx 2 to 2.5 hours, until the brownies are cooked through apart from in the centre. I prefer them this way but you can always leave them in until completely set if you prefer.
- Remove the silicone mould from the slow cooker and allow to cool completely. If you can wait, then leave the mould in the fridge overnight and remove from the mould the next day – this will help the brownies to set and prevent them from breaking up when you take them out of the mould.
- Cut into pieces, chop the last Crunchie bar and add pieces and crumbs on top. Yield 12-16 pieces.
More slow cooker baking ideas
If you like these brownies, take a look at my other slow cooker brownies, perhaps try them all and see which are your favourite!
Here they all are:
- Slow Cooker Raspberry Brownies
- Slow Cooker Mini Egg Brownies
- Slow Cooker Cream Cheese Brownies
- Slow Cooker Marshmallow Brownies
- Slow Cooker Peanut Swirl Brownies
You’ll probably also want to take a look at loads more slow cooker baking and pudding recipes.
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Slow Cooker Crunchie Brownies
Ingredients
- 185 g butter
- 150 g dark chocolate
- 35 g milk chocolate
- 120 g self-raising flour
- 3 eggs
- 240 g light brown sugar
- 3 Crunchie bars
Equipment
Instructions
- Cut the butter into small pieces and put it in a bowl. Break the chocolate up into pieces and add to the same bowl.
- Microwave for 1 minute on high or until melted. Stir until it is smooth. Allow to cool.
- Using a hand mixer, mix together the eggs and light brown sugar for 5 minutes at high speed, until thickened and frothy.
- Pour the chocolate/butter mixture over the egg mixture and fold in gently until mixed.
- Sift in the flour and again fold in gently until incorporated.
- Pour the brownie mixture into a greased silicone mould. I used a large round one similar to this.
- Chop up two of the Crunchie bars and put the pieces on top of the brownie mixture.
- Pour one large glass of water into the base of your slow cooker pot. Place the silicone mould in the pot, in the water.
- Place a clean tea towel under the lid of your slow cooker, place it on the slow cooker, and fold up the edges of the tea towel so they are over the lid. This stops drips from falling onto the brownies.
- Cook on high for approx 2 to 2.5 hours, until the brownies are cooked through apart from in the centre. I prefer them this way but you can always leave them in until completely set if you prefer.
- Remove the silicone mould from the slow cooker and allow to cool completely. If you can wait, then leave the mould in the fridge overnight and remove from the mould the next day - this will help the brownies to set and prevent them from breaking up when you take them out of the mould.
- Cut into pieces, chop the last Crunchie bar and add pieces and crumbs on top. Yield 12-16 pieces.
Lou | Crumbs & Corkscrews says
I love the idea of adding Crunchie into brownies – the honeycomb is my favourite! And I’ve never thought about making brownies in a slow cooker before, definitely going to give these a go!
Stuart Vettese says
Thanks for entering these into Treat Petite Lucy. I love crunchies and always get a Crunchie easter egg each year. I know I would love these!
bakingqueen74 says
Perfect for you then Stuart, I will save you a piece when I make them next!
Kat says
I think it’s so clever that these can be made in a slow cooker! Crunchie is one of my favourites too! Thanks for entering into Treat Petite.
bakingqueen74 says
Thanks Kat 🙂
Jemma @ Celery and Cupcakes says
Oh yum! I could do with some of these right now with my tea.
bakingqueen74 says
Thanks Jemma, they were naughty but very nice!
Emily Coates says
Fantastic Lucy! I’m so hungry for dinner right now – I’m almost licking the screen! x
bakingqueen74 says
Thanks Emily! I felt the same 🙂
nadiashealthykitchen says
You always amaze me with your slow cooker bakes! They look fab 😀 so moist and decadent 🙂
bakingqueen74 says
You’re very kind Nadia, I love your healthy bakes, must try a vegan cake one day soon
Sarah James @ Tales From The Kitchen ShedSarah James says
What a delicious recipe, I love the idea of the crunchy honeycomb in the brownies – yum 🙂
bakingqueen74 says
Thanks Sarah, I must try making my own honeycomb next time, will refer to your recipe!
fabfood4all says
Gorgeous brownies, I mistook the name when I saw these thinking that the Brownies were actually crunchy LOL!
bakingqueen74 says
Heehee, I do like crunchy edges on brownies but not the whole thing!
Eileen says
Crunchie bars are the best! Putting them in a brownie is genius!
bakingqueen74 says
Thanks Eileen, brownies are a favourite of ours!
efwalt says
These look amazing Lucy! BIG crunchie fan I don’t know why I’ve never tried putting crunchies in a brownie before. Fab idea 🙂
bakingqueen74 says
Thanks Emma, the idea came from this month’s Treat Petite challenge which was to bake with your favourite chocolate bar. When I get around to adding the logo to the post and adding it there that is!
efwalt says
Oooh I’ll have to take a look. Any excuse to bake…
bakingqueen74 says
🙂
Lizzy - Little Scratch Kitchen says
These seriously look so good omg! Honeycomb and chocolate are amazing. I think I need to make this!
bakingqueen74 says
Thank you Lizzy! 🙂