Caramel Crunch Brownies Recipe

If you’re craving a dessert that marries the deep, fudgy goodness of brownies with a golden, crispy twist, you’re in for a treat with this Caramel Crunch Brownies Recipe. Imagine biting into a rich chocolate base that’s perfectly moist, topped with a luscious caramel toffee layer studded with crunchy cornflakes. It’s a delightful combination that brings a balance of textures and flavors, making every bite a blissful experience. This recipe is not only a showstopper for gatherings but also a wonderful way to indulge at home. Trust me, once you try this Caramel Crunch Brownies Recipe, it will quickly become one of your favorites to bake and share.

Ingredients You’ll Need

These straightforward ingredients pack a punch in delivering all the rich textures and nuanced flavors of your Caramel Crunch Brownies Recipe. Each component plays a crucial role, from the fudgy chocolate foundation to the crunchy cornflake topping, ensuring a symphony of taste and texture.

• 125 g unsalted butter (cubed): Provides the creamy fat that adds moisture and richness to the brownies.
• 180 g dark cooking chocolate (70% recommended): Gives the fudgy brownies their deep, intense chocolate flavor.
• 25 g Dutch process cocoa powder (sifted): Boosts chocolate intensity and adds a velvety texture.
• 3 large eggs (room temperature): Bind the brownie batter while creating structure and softness.
• 160 g caster sugar (superfine): Sweetens and helps create a tender crumb.
• 100 g brown sugar: Adds warmth and subtle caramel notes to the brownies.
• 1 tsp vanilla extract: Enhances the overall flavor complexity.
• Pinch of salt: Balances sweetness and elevates the chocolate’s richness.
• 75 g all-purpose flour: The flour provides just enough structure without overwhelming the fudginess.
• 190 g granulated sugar: Essential for the caramel toffee layer’s smooth and glossy finish.
• 150 g heavy cream (hot): Adds luscious creaminess to the caramel, stopping it from cooking further.
• 75 g salted butter (cubed): Brings buttery richness and a slight saltiness to the caramel layer.
• 120 g cornflakes: Gives the caramel topping that signature crunchy texture and a subtle toasted flavor.

How to Make Caramel Crunch Brownies Recipe

Step 1: Prepare Your Baking Tin and Oven

Start by heating your oven to 180C (355F) if it doesn’t have a fan, or 160C (320F) if it does. Grease a 9-inch square baking tin and line it with parchment paper, leaving enough overhang to lift the brownies out later. This prevents any sticking and makes for easy clean-up. Bulldog clips or similar holders are a handy way to keep the lining in place as you pour in the batter.

Step 2: Melt the Chocolate and Butter

Using a double boiler method, melt your cubed butter and dark cooking chocolate until smooth and glossy. Stir frequently to ensure nothing burns or sticks. If you’re pressed for time, melting in short bursts in the microwave, stirring after each, also works well. This is the luscious base that makes your brownies decadently fudgy.

Step 3: Add Cocoa Powder and Cool

Turn off the heat and whisk in the sifted Dutch process cocoa powder until the mixture is silky and uniform. Let this rich mixture cool to room temperature—about 10 minutes—to avoid cooking your eggs when mixing in.

Step 4: Whisk Eggs and Sugars

In a large bowl, use an electric mixer to whisk the eggs, caster sugar, brown sugar, vanilla, and a pinch of salt until the mixture becomes pale and fluffy, nearly doubling in volume. This step introduces air to lighten the dense chocolate mixture and help the brownies rise beautifully.

Step 5: Combine Chocolate Mixture into Eggs

Gently add the cooled chocolate mixture to your fluffy egg mixture in thirds, whisking well after each addition. This gradual mixing ensures smooth incorporation without deflating your batter.

Step 6: Fold in Flour

Sprinkle the sifted all-purpose flour over the batter and fold it in carefully with a spatula. Fold enough to combine fully but avoid overmixing to keep the brownies tender and gooey.

Step 7: Bake the Brownies

Pour your brownie batter into the prepared tin and spread evenly. Bake for 20-22 minutes, checking with a toothpick inserted in the center—it should come out with moist crumbs but not wet batter. Cool the baked brownies at room temperature while you prepare the caramel topping.

Step 8: Make the Caramel Crunch Layer

Cook granulated sugar over low to medium heat in a heavy-bottomed saucepan, stirring gently but consistently as it melts and turns a lovely light golden color. You must be patient here—rushing can cause burnt spots. Once golden, immediately remove from heat and carefully pour in the hot heavy cream. The mixture will steam and bubble, so stir slowly and cautiously. Next, add the salted butter and mix until shiny and smooth.

Step 9: Add Cornflakes and Top the Brownies

Fold the cornflakes into the warm caramel mixture gently so that each flake is coated but not crushed. Spread this gorgeous caramel crunch evenly over the cooled brownies using a spoon or spatula.

Step 10: Set and Slice

Let the caramel layer set at room temperature for about half an hour, then chill the entire tray in the fridge for at least 4 hours, preferably overnight. This helps the caramel firm up nicely and makes slicing more manageable. When ready, use a sharp knife and wipe it between cuts to get perfectly clean squares showcasing the beautiful layered effect.

How to Serve Caramel Crunch Brownies Recipe

Garnishes

For an extra touch of indulgence, sprinkle a tiny pinch of flaky sea salt atop the caramel layer before serving. It enhances the sweetness and emphasizes the caramel’s deep flavor. Alternatively, a light dusting of cocoa powder or some finely chopped toasted nuts can add an elegant twist.

Side Dishes

Caramel Crunch Brownies are divine on their own but pairing them with a scoop of creamy vanilla ice cream or a dollop of whipped cream can elevate your dessert experience. Fresh berries or a drizzle of raspberry coulis also balance out the rich, sweet flavors with a hint of tartness.

Creative Ways to Present

For parties, arrange the brownies on a beautiful platter with caramel drizzle zigzagged over the top. You can even serve them as mini bites by cutting into small squares and skewering each with a decorative toothpick. Wrapping individual pieces in parchment paper and tying with a ribbon makes them perfect homemade gifts or lunchbox treats.

Make Ahead and Storage

Storing Leftovers

Store leftover Caramel Crunch Brownies in an airtight container at room temperature for up to two days. If your kitchen is warm, it’s best to keep them in the fridge to prevent the caramel from getting too soft or sticky. Just let them come to room temperature before serving for the best texture.

Freezing

You can freeze these brownies to enjoy later. Cut them into squares, layer them between sheets of parchment paper in a freezer-safe container, and freeze for up to three months. Thaw overnight in the fridge and allow them to come to room temperature before eating to maintain that perfect chewy and crunchy contrast.

Reheating

If you like your brownies warm, pop them in the microwave for about 15-20 seconds. This softens the chocolate and caramel layers beautifully without melting the crunch. Heating them slightly can feel like a freshly baked treat any time you want.

FAQs

Can I use a different chocolate percentage for the brownies?

Absolutely! While 70% dark chocolate offers a rich and slightly bitter balance, you can adjust to your taste by using a milk or semi-sweet chocolate. Just remember that sweeter chocolate might make the brownies sweeter overall, so you might want to tweak the sugar amounts slightly.

Is it necessary to use cornflakes for the crunch layer?

Cornflakes are traditional because they add a light, crispy texture that pairs perfectly with caramel. However, you can experiment with other cereals like Rice Krispies or crushed pretzels for a salty crunch. Just keep in mind that the texture and flavor might change accordingly.

Do I need to use Dutch process cocoa powder?

Using Dutch process cocoa gives the brownies a smoother flavor and darker color, but you can substitute with natural cocoa powder if needed. Your brownies might have a slightly different texture and taste but will still be delicious.

Can I make this recipe gluten-free?

Yes! Swap the all-purpose flour for a gluten-free flour blend that measures one-to-one. Be sure the blend contains xanthan gum or another binding agent for the best texture. The final product will maintain its fudgy, crunchy appeal.

What’s the best way to get clean cuts with the caramel layer?

A large, sharp knife wiped clean between each slice is key for neat squares. Chilling the brownies overnight helps the caramel set firm enough to cut smoothly without sticking. For extra precision, heat the knife slightly by dipping it in hot water and drying it before slicing.

Final Thoughts

The Caramel Crunch Brownies Recipe is a divine twist on classic brownies that combines that incredible fudgy texture with a mouthwatering caramel crunch you won’t be able to resist. Whether you’re baking for friends or simply treating yourself, this recipe delivers joy in every bite. So don’t wait—gather your ingredients, and dive into making these irresistible brownies today. I promise they’ll become a beloved staple in your dessert repertoire!

Print