This is probably one of the easiest chocolate recipes I’ve ever tried. Quick to make and it taste delicious. If you ever forget to buy a pudding or the children want something sweet really quick, chocolate crunch is the recipe to reach for!
Like with many recipes, there are many versions of this chocolate crunch recipe, so I’ve decided to try few to see which one is the best one (the life of a food blogger is truly hard…). The main difference is whether the recipe includes eggs or not. Both are equally good, but in a different way. The one with egg is richer and slightly softer (it’s very close to chocolate brownies, but not as gooey).
I have also included one chocolate crunch version with a plain flour and one with self-raising flour. I tend to just use whatever I have in the cupboard as I don’t want to go shopping every time I run out of one particular type of flour.
To make your own self-raising flour (if you don’t have it), use plain flour with with baking powder. To make 225g of self-raising flour (for the second recipe), just add about 1 1/4 of baking powder to 225g of plain flour.
As you can see the first chocolate crunch recipe doesn’t have any baking powder, but if you want to give the chocolate crunch a bit of a rise, feel free to add some (about 1 1/4 teaspoon should do it).
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Chocolate crunch recipe (without eggs)
- 170 g unsalted butter
- 170 g caster sugar
- 225 g plain flour
- tiny pinch of salt
- 30 g cocoa powder
- First of all melt the butter in a saucepan or in a microwave.
- Remove from heat and mix the remaining ingredients into the melted butter, until you can see the cocoa is nicely mixed in.
- Scope the mixture into a greased cake tin (7 inch round cake tin or a tin for tray bakes).
- Brush with a little milk and sprinkle sugar on top.
- Bake at 180c (gas 4) for 15-20 minutes. Make sure you cut into slices whilst still warm, otherwise it gets very hard and it crumbles as you cut it.
- This chocolate crunch bake can be eaten hot (with a custard or a whipped cream) or cold!
Chocolate crunch recipe (with an eggs)
- 25 g Cocoa Powder
- 175 g Caster Sugar
- 1 Egg
- 225 g Self Raising Flour
- 160 g Butter
- tiny pinch of salt unless you are using salted butter
- 1/2 teaspoon of vanilla essence
- First of all mix the flour, sugar and cocoa together in a large bowl.
- Melt the butter gently in a microwave or on the hob.
- Add the melted butter and vanilla essence to the dry ingredients and beat in the egg.
- Press the mixture, evenly into lightly greased tin.
- Brush the tops with water and sprinkle with some additional sugar.
- Oven bake at 170°C for at about 30 minutes.