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Caramel Crunch Brownies

Decadent Caramel Crunch Brownies for Irresistible Indulgence

These Caramel Crunch Brownies are an irresistible treat that combines rich chocolate and crispy caramel-coated cornflakes.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 4 hours
Total Time 4 hours 52 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Unsalted Butter Coconut oil serves as a dairy-free substitute.
  • 200 g Dark Cooking Chocolate (70%) Semi-sweet chocolate can be used for a sweeter taste.
  • 1/2 cup Dutch Process Cocoa Powder Natural cocoa offers a lighter flavor.
  • 3 Large Eggs Flax eggs are a great vegan alternative.
  • 1 cup Caster Sugar Regular granulated sugar can also work.
  • 1/2 cup Brown Sugar Either light or dark works beautifully.
  • 1 tsp Vanilla Extract Opt for pure vanilla for the best quality.
  • 1 pinch Salt Balances sweetness.
  • 1 cup All-Purpose Flour Consider a gluten-free flour blend for dietary needs.
For the Caramel Crunch Layer
  • 1 cup Granulated Sugar Essential for forming the caramel topping.
  • 1/2 cup Heavy Cream (Hot) Avoid using milk for optimal results.
  • 1/4 cup Salted Butter (for Caramel) Unsalted can be substituted with salt adjusted accordingly.
  • 3 cups Cornflakes Substitute with crunchy cereal for a gluten-free alternative.

Equipment

  • 9-inch square baking tin
  • heatproof bowl
  • saucepan
  • Mixing Bowl
  • spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (355°F) or 160°C (320°F) with a fan. Coat a 9-inch square baking tin with oil and line it with baking paper.
  2. In a heatproof bowl, combine unsalted butter and dark cooking chocolate over simmering water. Stir until melted and smooth, about 5-7 minutes.
  3. Sift in the Dutch process cocoa powder to the cooled chocolate mixture and stir until well combined.
  4. In a large mixing bowl, whisk together the eggs, caster sugar, brown sugar, vanilla extract, and salt until fluffy, about 3-4 minutes.
  5. Gently fold the cooled chocolate mixture into the egg and sugar mix, then sift and fold in the all-purpose flour until just combined.
  6. Pour the brownie batter into the prepared baking tin and bake for 20-22 minutes, testing doneness with a toothpick.
  7. For the caramel, heat granulated sugar over medium heat until melted and golden amber, about 5-7 minutes. Add hot heavy cream and salted butter, stirring until smooth.
  8. Fold in the cornflakes gently to the cooled caramel, then pour it over the cooled brownies and spread evenly.
  9. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours before slicing.
  10. Slice into squares and enjoy your Caramel Crunch Brownies!

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 5IUCalcium: 2mgIron: 8mg

Notes

Ensure the brownies are stored in an airtight container to maintain freshness.

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