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Caramel Crunch Brownies Recipe

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3.9 from 11 reviews

Decadent Caramel Crunch Brownies featuring a rich, fudgy chocolate base topped with a sticky caramel cornflake layer. These brownies combine smooth dark chocolate, cocoa powder, and buttery caramel for a luscious dessert with a satisfying crunch. No candy thermometer needed for the toffee topping, making this recipe accessible and perfect for chocolate and caramel lovers.

  • Total Time: 6 hours 47 minutes (including chilling time)
  • Yield: 12 servings

Ingredients

Brownie Base

  • 125 g unsalted butter, cubed
  • 180 g dark cooking chocolate (70% cocoa recommended)
  • 25 g Dutch process cocoa powder, sifted
  • 3 large eggs (room temperature, about 55g each)
  • 160 g caster sugar (superfine)
  • 100 g brown sugar
  • 1 tsp vanilla extract
  • 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. Prepare baking tin: Preheat your oven to 180°C/355°F (fan off) or 160°C/320°F (fan on). Spray a 9-inch/23cm square baking tin with cooking oil and line the base and sides with baking paper, leaving overhang for easy removal. Use clips to secure the paper if needed.
  2. Melt chocolate and butter: Set up a double boiler by filling a large pot with water to a third full and bring to a gentle boil. Place a heatproof bowl on top, ensuring it does not touch the water. Add the cubed butter and dark chocolate, stirring until melted and smooth. Alternatively, melt in the microwave in 30-second bursts, stirring until smooth.
  3. Add cocoa powder: Turn off the heat and whisk in the sifted Dutch process cocoa powder until combined and smooth. Set aside to cool to room temperature, about 10 minutes.
  4. Whisk eggs and sugars: In a large bowl, combine the eggs, caster sugar, brown sugar, vanilla extract, and salt. Using an electric hand mixer, whisk the mixture until pale, fluffy, and doubled in volume, about 2-3 minutes.
  5. Incorporate chocolate mixture: Gradually add the cooled chocolate mixture to the egg mixture in thirds, whisking well after each addition until fully blended.
  6. Add flour: Sift the all-purpose flour over the batter and gently fold it in with a spatula, folding until no dry flour is visible without overmixing.
  7. Bake brownies: Pour the batter into the prepared baking tin and smooth the surface. Bake in the preheated oven for 20-22 minutes until a toothpick inserted in the center comes out with moist crumbs. Remove from oven and allow to cool completely at room temperature.
  8. Make caramel toffee: Place granulated sugar in a large heavy-bottomed saucepan over low to medium heat. Stir gently with a wooden spoon as the sugar clumps, melts, and begins to turn a light golden color. Remove the pan from heat as soon as it reaches the desired light gold toffee color.
  9. Add cream and butter to caramel: Carefully and slowly pour the hot heavy cream into the pan to stop the cooking process while stirring gently to combine, taking care as steam is released. Add cubed salted butter and continue stirring until the caramel sauce is smooth and fully combined.
  10. Mix in cornflakes and spread topping: Gently fold the cornflakes into the caramel sauce until well coated. Pour the caramel cornflake mixture evenly over the cooled brownies. Use a tablespoon to spread the topping uniformly.
  11. Set the caramel crunch layer: Allow the caramel layer to set at room temperature for about 30 minutes. Then refrigerate the brownies for at least 4 hours, preferably overnight, to achieve a firm slice that is easy to cut.
  12. Slice and serve: Use a large, sharp knife to cut the set brownies into 4 x 4 squares. For neat slices with defined layers, rinse and dry the knife between cuts.

Notes

  • Use 70% dark cooking chocolate for an intense chocolate flavor; lower cocoa percentages will produce a sweeter brownie.
  • The Dutch process cocoa powder should be sifted to avoid lumps and ensure even mixing.
  • The airtight refrigeration after setting helps firm up the caramel crunch for clean slicing.
  • If using different-sized baking tins, baking time may need adjustment.
  • You can melt the chocolate and butter in the microwave as a quicker alternative to the double boiler.
  • Author: Daisy
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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