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Caramel Crunch Brownies Recipe

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★★★★★

4.3 from 30 reviews

Decadent Caramel Crunch Brownies featuring a rich, fudgy dark chocolate base topped with a buttery, crispy caramel cornflake layer. These indulgent brownies combine the deep flavors of 70% dark chocolate and cocoa powder with a luscious homemade toffee crunch for a perfect balance of textures and sweetness. Easy to prepare without a candy thermometer and perfect for sharing.

Ingredients

Scale

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 (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 hot heavy cream
  • 75 g salted butter, cubed
  • 120 g cornflakes

Instructions

  1. Preheat and prepare the 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 bottom and sides with baking paper, leaving some overhang to help remove the brownies later. Use clips to secure the paper if needed.
  2. Melt chocolate and butter: Fill a large pot with water to about a third full and bring to a gentle boil. Place a heatproof glass or metal bowl on top, ensuring it doesn’t touch the water. Add the chocolate and cubed butter, stirring until fully melted and smooth. Alternatively, melt in the microwave in 30-second bursts, stirring in between.
  3. Add cocoa powder: Remove the bowl from heat and sift the cocoa powder into the melted chocolate mixture. Whisk until smooth and then set aside to cool to room temperature, approximately 10 minutes.
  4. Whisk eggs and sugars: In a large mixing bowl, combine the eggs, caster sugar, brown sugar, vanilla extract, and a pinch of salt. Use an electric hand mixer to whisk until the mixture is pale, fluffy, and has doubled in volume, about 2-3 minutes.
  5. Combine chocolate mixture with eggs: Add one-third of the cooled chocolate mixture into the egg mixture and whisk until well blended. Repeat with the remaining two portions until fully incorporated.
  6. Fold in dry ingredients: Sift the all-purpose flour over the batter and gently fold it in using a spatula until no dry streaks remain, being careful not to overmix.
  7. Bake the brownies: Pour the batter into the prepared tin and smooth the top. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remove from the oven and allow to cool completely at room temperature.
  8. Make the caramel toffee: In a large heavy-bottomed saucepan, add the granulated sugar and cook over low to medium heat, stirring gently with a wooden spoon. The sugar will clump before melting into a light golden liquid—once a light golden color is reached, turn off the heat immediately.
  9. Add cream and butter to toffee: Slowly pour in the hot heavy cream to stop the caramel from cooking further, stirring gently to combine. Be cautious as the mixture will release a lot of steam. Add the cubed salted butter and stir until fully incorporated and smooth.
  10. Mix in cornflakes and spread: Fold the cornflakes gently into the caramel until all are evenly coated. Pour this mixture over the cooled brownies and use a tablespoon to spread it evenly across the surface.
  11. Set the brownies: Let the brownies set at room temperature for about 30 minutes to allow the caramel topping to firm up. Then transfer to the refrigerator for at least 4 hours; overnight chilling is best for easy slicing and a well-set caramel crunch layer.
  12. Slice and serve: Use a large, sharp knife to cut into 4 by 4 squares. For clean, defined layers, rinse and dry the knife between slices.

Notes

  • Using 70% dark chocolate provides a rich chocolate flavor without excessive sweetness.
  • Sifting the cocoa powder and flour ensures a smooth, lump-free batter.
  • If you do not have caster sugar, superfine sugar is a perfect substitute.
  • You can melt chocolate in the microwave as a quicker alternative to a double boiler, but be sure to stir frequently to avoid burning.
  • The caramel layer should be stirred gently and slowly to avoid crystallization and burning.
  • Allowing the brownies to chill overnight improves texture and makes cutting cleaner.
  • Baking times may vary depending on oven calibration and tin size; toothpick testing is recommended.

Keywords: brownies, caramel brownies, caramel crunch, chocolate dessert, chocolate brownies, homemade toffee, rich brownies, cornflake topping

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