Chocolate Crunch Squares Recipe

Introduction

Chocolate crunch is a rich, fudgy treat that combines the deep flavor of cocoa with a delicate crunch on top. Perfect for sharing or enjoying with a cup of tea, this easy-to-make baked dessert will satisfy any chocolate lover’s cravings.

Ingredients

• 170g unsalted butter, melted, plus extra for the tin
• 1 tsp vanilla extract
• 170g caster sugar
• 225g self-raising flour
• 25g cocoa powder
• 1 large egg, beaten
• 2 tbsp granulated sugar

Instructions

1. Step 1: Heat the oven to 180°C (160°C fan) or gas mark 4. Butter a 20cm square tin and line it with baking parchment for easy removal.
2. Step 2: In a bowl, stir together the melted butter and vanilla extract until combined.
3. Step 3: In another bowl, mix the caster sugar, self-raising flour, and cocoa powder until evenly blended.
4. Step 4: Pour the wet ingredients into the dry ingredients and beat together. Then add the beaten egg and beat again until fully combined into a smooth batter.
5. Step 5: Press the batter evenly into the prepared tin. Lightly brush the top with water and sprinkle over the granulated sugar to create a crunchy topping.
6. Step 6: Bake for 30 to 35 minutes until the top is firm and a skewer inserted into the center comes out with a few moist crumbs.
7. Step 7: Allow to cool in the tin for 5 minutes, then cut into squares and transfer to a wire rack to cool completely before serving.

Tips & Variations

• For extra texture, add chopped nuts or chocolate chips into the batter before baking.
• Use dark cocoa powder for a richer chocolate flavor.
• If you prefer a softer top, skip brushing water and sprinkling sugar.

Storage

Store the chocolate crunch in an airtight container at room temperature for up to 4 days. To keep it fresh longer, you can refrigerate it for up to a week, but allow it to come to room temperature before eating. Reheat briefly in the microwave for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use plain flour instead of self-raising flour?

Yes, but you will need to add 1 1/2 teaspoons of baking powder to the dry ingredients to help the mixture rise properly.

How do I know when the chocolate crunch is done baking?

The top should be firm and slightly crisp. Insert a skewer or toothpick into the center; it should come out with just a few moist crumbs but not wet batter.

Chocolate Crunch Squares Recipe

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★★★★★

4.7 from 130 reviews

• Author: Cleo
• Total Time: 45-50 minutes
• Yield: 16 squares 1x

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Description

This Chocolate Crunch recipe delivers a rich and indulgent chocolatey treat with a perfect crumbly texture. Featuring simple ingredients like melted butter, cocoa powder, and sugars, it bakes into a delightful bar with a crunchy sugared top that’s perfect for afternoon tea or dessert.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 170g unsalted butter, melted, plus extra for the tin
• 1 tsp vanilla extract
• 1 large egg, beaten

Dry Ingredients

• 170g caster sugar
• 225g self-raising flour
• 25g cocoa powder
• 2 tbsp granulated sugar

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Instructions

1. Prepare the tin: Preheat the oven to 180C/160C fan/gas mark 4. Butter a 20cm square baking tin and line it with baking parchment to prevent sticking.
2. Combine wet ingredients: In a bowl, stir together the melted butter and vanilla extract until smooth and well combined.
3. Mix dry ingredients: In a separate large bowl, mix the caster sugar, self-raising flour, and cocoa powder thoroughly.
4. Combine wet and dry: Pour the wet butter and vanilla mixture into the bowl with the dry ingredients. Beat the mixture together until combined.
5. Add egg and blend: Add the beaten egg to the batter and beat again until the mixture is smooth and fully incorporated.
6. Transfer and finish batter: Press the batter evenly into the prepared baking tin. Brush the surface lightly with water to help the granulated sugar stick.
7. Add topping: Sprinkle the 2 tablespoons of granulated sugar evenly over the top of the batter to create a crunchy crust.
8. Bake: Place the tin in the preheated oven and bake for 30-35 minutes, until the top is firm and a skewer inserted in the center comes out with moist crumbs.
9. Cool and serve: Remove from the oven and leave the chocolate crunch to cool slightly in the tin for about 5 minutes. Then slice into squares and transfer to a wire rack to cool completely before serving.

Notes

• Use a sharp knife dipped in hot water to get clean cuts.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• For extra richness, you can add chocolate chips or chopped nuts to the batter before baking.
• If you prefer a less crunchy top, omit brushing with water and granulated sugar.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: chocolate crunch, chocolate bar, baked chocolate dessert, easy chocolate recipe, cocoa bake, chocolate squares