Protein Crunchie Brownies

A delicious and fudgey protein brownie made even better by adding bits of honeycomb Crunchie to it. Chocolatey, fudgey, crunchy goodness.

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Cook: 20 Mins


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Firstly chop your crunchy bars into large 1-2” chunks and freeze for at least two hours. This is important as it will stop the Crunchie completely melting when baked,
Preheat oven to 175°C/ 350°F.
Add oats to a food processor and blend until you are left with a fine oat flour. Then add dates and milk and blend again until combined. Then add greek yoghurt, cocoa powder, vanilla protein, honey, eggs and baking powder and blitz until full combined.
Transfer brownie batter to a large mixing bowl and fold in frozen Crunchie chunks. Then, transfer mixture to lined 8x8” baking tray and bake for 15 mins.
Remove from oven, leave to cool and for a perfect brownie, leave to set in fridge for 2 hours. When set, slice into 16 pieces.

Nutritional Info

Makes 16 brownies  

Cals – 123 

Carbs – 16.9g

Protein – 4.6g 

Fat – 3.1g 


Serves 16

For the Crunchie Brownies

  • 50g of oats
  • 115g of dates
  • 60ml of milk
  • 150g of greek yoghurt.
  • 6 tbsp of cocoa powder.
  • 2 scoops of vanilla protein.
  • 100g of honey.
  • 2 eggs.
  • Tsp of baking powder.
  • 2 crunchie bars.

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