Description
This Chocolate Crunch is a delightful baked treat combining rich cocoa and buttery sweetness with a crispy, sugary topping. Perfectly balanced with a soft yet crumbly texture, it makes an ideal snack or dessert for chocolate lovers.
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
- Prepare the Oven and Tin: Preheat your oven to 180°C (160°C fan) or gas mark 4. Butter a 20cm square baking tin thoroughly and line it with baking parchment to prevent sticking.
- Combine Wet Ingredients: In a bowl, stir together the melted unsalted butter and vanilla extract until well mixed.
- Mix Dry Ingredients: In a separate large bowl, whisk together the caster sugar, self-raising flour, and cocoa powder ensuring they are evenly blended.
- Combine Wet and Dry: Pour the wet butter and vanilla mixture into the dry ingredients bowl, beating them together. Then incorporate the beaten egg by beating again until the batter is smooth and fully combined.
- Fill the Tin: Transfer the batter into the prepared tin, spreading it evenly and pressing down gently to create a smooth surface.
- Add Topping: Lightly brush the surface of the batter with water, then sprinkle the 2 tablespoons of granulated sugar evenly on top to create a crunchy crust when baked.
- Bake: Place the tin in the preheated oven and bake for 30 to 35 minutes, until the edges are firm and a skewer inserted in the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Remove from the oven and leave to cool in the tin for 5 minutes. Then, slice into squares and transfer to a wire rack to cool completely before serving to maintain its crunchiness.
Notes
- Ensure the butter is completely melted but not hot before mixing with eggs to avoid curdling.
- Using granulated sugar on top creates the signature crunch; do not substitute with caster sugar for topping.
- This chocolate crunch is best stored in an airtight container at room temperature for up to 3 days to retain freshness.
- For a richer flavor, you can add a handful of chopped nuts or chocolate chips to the batter before baking.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: chocolate crunch, chocolate dessert, baked chocolate treat, crunchy topping, easy chocolate recipe
