Introduction

Chocolate crunch is a rich, buttery cocoa treat with a delightfully crisp sugar topping. This easy-to-make bake is perfect for sharing, combining a tender crumb with a satisfying crunch in every bite.

Chocolate Crunch Squares Recipe - Recipe Image

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

Step 1: Heat the oven to 180°C (160°C fan)/gas mark 4. Butter a 20cm square tin and line it with baking parchment.
Step 2: In a bowl, stir the melted butter and vanilla extract together. In another bowl, mix the caster sugar, self-raising flour, and cocoa powder.
Step 3: Pour the butter and vanilla mixture into the dry ingredients and beat together. Add the beaten egg and continue beating until fully combined.
Step 4: Press the mixture evenly into the prepared tin. Brush the top with a little water, then sprinkle the granulated sugar evenly over the surface.
Step 5: Bake in the preheated oven for 30-35 minutes. Once baked, leave to cool slightly in the tin for 5 minutes.
Step 6: Slice into squares and transfer to a wire rack to cool completely before serving.

Tips & Variations

For extra crunch, you can sprinkle chopped nuts or chocolate chips on top before baking.
If you prefer a richer chocolate flavor, increase the cocoa powder by 10g.
Make sure the butter is only melted, not hot, to avoid cooking the egg too early.

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—allow it to come to room temperature before serving. It can also be frozen for up to 2 months; thaw completely before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking powder instead of self-raising flour?

Yes, you can use plain flour combined with baking powder. Use 225g plain flour with 2 tsp baking powder to replace the self-raising flour.

Can I make this gluten-free?

Absolutely. Substitute the self-raising flour with a gluten-free self-raising flour blend in the same quantity for a gluten-free version.

Chocolate Crunch Squares Recipe

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★★★★★

5 from 136 reviews

Deliciously rich and fudgy chocolate crunch squares with a crispy sugary topping, perfect as a decadent treat or snack.

Author: Tara
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Yield: 16 squares 1x
Category: Dessert
Method: Baking
Cuisine: British

Ingredients

Scale

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

Instructions

Preheat and prepare the tin: Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line it with baking parchment to prevent sticking.
Combine wet ingredients: Stir the melted butter and vanilla extract together in a large mixing bowl to create a smooth mixture.
Mix dry ingredients: In a separate bowl, thoroughly mix the caster sugar, self-raising flour, and cocoa powder until evenly combined.
Combine wet and dry: Pour the wet mixture into the dry ingredients and beat together until partially combined, then add the beaten egg and beat again until the batter is smooth and homogeneous.
Prepare for baking: Press the batter evenly into the prepared tin, smoothing the surface. Brush the top lightly with water to help the topping adhere.
Add topping: Sprinkle the granulated sugar evenly over the batter’s surface to create a crunchy topping once baked.
Bake: Place the tin in the preheated oven and bake for 30-35 minutes until the mixture is set and the top is crisp.
Cool and serve: Allow the chocolate crunch to cool slightly in the tin for 5 minutes before slicing into squares. Transfer the pieces to a wire rack to cool completely before serving.

Notes

Use a 20cm square baking tin for best results to ensure even baking.
Brushing the surface with water before sprinkling sugar helps the sugar stick and form a crunchy topping.
Do not overbake to keep the crunch moist inside but crisp on the outside.
Allow the squares to cool completely on a wire rack for the best texture.

Keywords: chocolate crunch, chocolate squares, baked chocolate dessert, cocoa dessert, crunchy topping dessert