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Caramel Crunch Brownies Recipe

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4.4 from 11 reviews

These Caramel Crunch Brownies combine fudgy dark chocolate brownies with a homemade caramel and crispy cornflake topping. Made without a candy thermometer, this recipe guides you through making rich, dense brownies topped with a buttery caramel crunch layer that sets perfectly after chilling. Ideal for chocolate lovers looking for a decadent dessert with a crunchy twist.

Ingredients

Brownies

  • 125 g unsalted butter (cubed)
  • 180 g dark cooking chocolate (70% cocoa)
  • 25 g Dutch process cocoa powder (sifted)
  • 3 large eggs (room temperature, approx. 55 g each)
  • 160 g caster sugar (superfine)
  • 100 g brown sugar
  • 1 tsp vanilla flavoring
  • Pinch of salt
  • 75 g all-purpose flour (plain flour)

Caramel Crunch Topping

  • 190 g granulated sugar
  • 150 g heavy cream (hot)
  • 75 g salted butter (cubed)
  • 120 g cornflakes

Instructions

  1. Preheat Oven and Prepare Baking Tin: Set your oven to 180°C (355°F) if fan is off, or 160°C (320°F) if fan is on. Lightly spray a 9-inch (23 cm) square baking tin with cooking oil, then line with baking paper on the bottom and sides, allowing some overhang for easy removal. Secure paper with bulldog clips if needed.
  2. Melt Chocolate and Butter: Using a double boiler method, fill a pot a third full with water and bring to a gentle boil. Place a heatproof bowl over the pot ensuring it doesn’t touch the water. Add cubed unsalted butter and dark cooking chocolate to the bowl. Stir gently until completely melted and smooth. Alternatively, melt in the microwave in 30-second intervals, stirring each time.
  3. Add Cocoa Powder: Turn off the heat and sift in the Dutch process cocoa powder. Whisk together until fully combined and smooth. Set aside to cool to room temperature, about 10 minutes.
  4. Whisk Eggs and Sugars: In a large bowl, combine eggs, caster sugar, brown sugar, vanilla flavoring, and a pinch of salt. Using an electric hand mixer, whisk the mixture until pale, fluffy, and doubled in volume, about 2-3 minutes.
  5. Incorporate Chocolate Mixture: Add one-third of the cooled chocolate mixture to the egg mixture and whisk until fully combined. Repeat with the next one-third and then the final portion, ensuring an even mix throughout.
  6. Add Dry Ingredients: Sift the all-purpose flour over the wet mixture. Using a spatula, gently fold the flour in until there are no visible streaks of dry flour and the batter is uniform.
  7. Bake the Brownies: Pour the batter into the prepared baking tin, smoothing the surface. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Remove from oven and allow to cool completely at room temperature.
  8. Prepare Caramel Crunch Topping: In a large heavy-bottomed saucepan, add the granulated sugar and cook over low to medium heat. Stir gently with a wooden spoon as the sugar clumps, melts, and slowly turns a light golden color. Once achieved, turn off the heat immediately.
  9. Add Cream and Butter to Caramel: Carefully pour the hot heavy cream into the pan, stirring slowly to prevent splattering and to stop the caramel from cooking further. The mixture will steam vigorously. Add the cubed salted butter and stir until fully combined and smooth.
  10. Combine Cornflakes and Spread: Gently fold the cornflakes into the caramel sauce until all pieces are coated. Pour the caramel cornflake mixture evenly over the cooled brownie layer. Use a tablespoon to spread it out smoothly.
  11. Set the Brownies: Allow the caramel crunch layer to set at room temperature for about 30 minutes. Then refrigerate the entire tray for at least 4 hours. Ideally, chill overnight for best cutting and layer definition.
  12. Slice and Serve: Using a large, sharp knife, cut the brownies into 4 x 4 squares. For neat slices, wash and dry the knife between cuts to keep the layers clean and defined.

Notes

  • Use 70% cocoa dark cooking chocolate for intense chocolate flavor; adjust according to preference.
  • Sifting the cocoa powder ensures a lump-free, smooth batter.
  • Room temperature eggs help create a light, fluffy texture in the batter.
  • The caramel layer must be cooked slowly over low to medium heat to avoid burning.
  • If you don’t have a 9-inch baking tin, a similarly sized square or rectangular tin can be used, adjusting baking time slightly.
  • For easier slicing, chill brownies overnight to allow caramel crunch layer to firm up completely.

Find it online: https://recipeplenty.com/caramel-crunch-brownies-recipe/