Description
Indulge in these decadent Caramel Crunch Brownies that combine rich, fudgy dark chocolate brownies with a crunchy caramel cornflake topping. This recipe requires no candy thermometer and yields a beautifully set slice with a perfect balance of deep chocolate flavor and buttery caramel crispiness, ideal for sharing with friends and family.
Ingredients
Brownies
- 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 bean paste
- 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
- Preheat Oven and Prepare Tin: Preheat your oven to 180°C (355°F) with fan off or 160°C (320°F) with fan on. Spray a 9-inch (23 cm) square baking tin with cooking oil and line the bottom and sides with baking paper, allowing some overhang for easy removal. Use clips to secure the paper.
- Melt Chocolate and Butter: Fill a large pot one-third with water and bring to a gentle boil. Place a heatproof bowl on top without touching the water, add cubed butter and chocolate, and stir until melted and smooth. Alternatively, microwave in 30-second bursts, stirring between, until combined.
- Add Cocoa Powder: Remove from heat and sift in the Dutch process cocoa powder. Whisk thoroughly until smooth, then set aside to cool to room temperature for about 10 minutes.
- Whisk Eggs and Sugars: In a large bowl, combine eggs, caster sugar, brown sugar, vanilla bean paste, and a pinch of salt. Using an electric mixer, whisk until pale, fluffy, and doubled in volume (about 2-3 minutes).
- Combine Chocolate Mixture: Gradually add the cooled chocolate mixture in thirds to the egg mixture, whisking well after each addition until fully incorporated.
- Fold in Flour: Sift the all-purpose flour over the mixture and gently fold using a spatula until no dry flour remains.
- Bake Brownies: Pour the batter into the prepared baking tin and bake for 20-22 minutes. A toothpick inserted should come out with moist crumbs. Remove from oven and cool at room temperature.
- Make Caramel Toffee: In a large heavy-bottomed saucepan, add granulated sugar and cook over low to medium heat, stirring gently. Sugar will clump, melt, and slowly turn a light golden color. Once light gold, turn off heat immediately.
- Add Cream and Butter: Slowly pour in the hot heavy cream while stirring carefully to prevent splatter and steam burns. Then add the cubed salted butter and stir until smooth and combined.
- Mix Cornflakes and Top Brownies: Fold in cornflakes gently until all are coated in caramel. Pour this caramel crunch topping evenly over the cooled brownies, spreading with a spoon.
- Set Dessert: Let the brownies set at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight for easier slicing and better texture.
- Slice and Serve: Use a large, sharp knife to cut into 16 squares (4×4). Wash and dry the knife between slices for clean, defined layers. Serve and enjoy!
Notes
- You can melt chocolate using a microwave if preferred, stirring every 30 seconds to avoid burning.
- If using different sized baking tins, adjust baking time accordingly; a deeper tin may require longer baking.
- Using 70% cocoa dark chocolate provides a rich, intense flavor but you can adjust based on your preference.
- Allowing the brownies to set overnight improves firmness for cleaner slicing.
- Handle hot caramel carefully as it can release steam and cause burns.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
