A fun new way to make this classic chocolate treat Pie Maker Honeycomb Brownies

Makes 16, Prep and Cook 1 hour

175g unsalted butter, chopped 300g dark cooking chocolate,

chopped

1 cup firmly packed

brown sugar

¾ cup caster sugar

2 tsps vanilla extract

4 eggs, lightly beaten

1½ cups plain flour

¼ cup Dutch-processed

cocoa powder

8 x 8g Crunchie chocolate

bars, cut in half

Vanilla ice-cream, to serve

SAUCE (Makes 1 cup) 12 x 8g Crunchie

chocolate bars

½ cup pure cream

1 Combine butter and chocolate in a medium saucepan over a medium heat. Stir until melted and smooth. Remove from heat. Stir in sugars and vanilla. Add eggs.

Whisk until well combined. Sift flour and cocoa powder over chocolate mixture. Stir until combined.

2 Preheat a 4-hole (¹/³-cup capacity) pie maker and lightly spray with oil.

3 Spoon ¹/³ cup of chocolate mixture into each hole. Top each one with a Crunchie piece. Close lid. Cook for 8 minutes. Open lid. Stand with lid open for 4 minutes, until tops are just firm. Transfer brownies to a wire rack.

4 Repeat with remaining chocolate mixture and Crunchie pieces to make 16 brownies in total.

5 To make sauce, combine ingredients in a small saucepan. Stir over a low heat until melted and smooth. Remove.

6 Serve brownies warm with ice-cream and sauce.