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.

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.