Caramel Crunch Brownies (no candy thermometer)
My caramel crunch brownies are rich and fudgy with a deep chocolate base and crisp cornflake toffee topping.
Ingredients
Chocolate Brownies
- 125 g unsalted butter cubed
- 180 g dark cooking chocolate I used 70% (see notes)
- 25 g Dutch process cocoa powder sifted (see notes)
- 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 Layer
- 190 g granulated sugar
- 150 g heavy cream hot
- 75 g salted butter cubed
- 120 g cornflakes
Instructions
Chocolate Brownies
- Preheat your oven to 180C / 355F (fan off), 160C / 320F (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 on the sides. I used bulldog clips to keep the paper in place. TIP: See notes for different baking tin sizes.
- Melt chocolate and butter - Fill a large pot a 3rd of the way with water and bring to a gentle boil. Place a heatproof glass or metal bowl on top (making sure the bottom of the bowl doesn’t touch the water). Add the chocolate and butter. Stir until melted and smooth. Alternatively, you can melt the chocolate in the microwave for 30 seconds at a time, stirring each time until smooth.
- Add cocoa powder - Turn the heat off and the sifted cocoa powder in. Use a whisk to combine until smooth. Set aside to cool to room temperature, about 10 minutes.
- Whisk eggs and sugar - To a large mixing bowl, add the eggs, both sugars, vanilla extract and salt. Use an electric hand mixer to whisk until pale, fluffy and doubled in volume, about 2-3 minutes.
- Add the chocolate mixture - Add 1/3 of the cooled chocolate mixture and whisk until well combined. Repeat with the next 1/3 until all of it has been added.
- Add dry ingredients - Add the sifted flour and fold using the spatula until no dry ingredients are showing.
- Bake - Pour the mixture into the baking tin. Bake for 20-22 minutes or until a toothpick inserted into the center comes out with moist crumbs. Take out of the oven and allow to cool at room temperature.
Caramel Crunch Layer
- Make toffee (go slow!) - Add the sugar to a large heavy bottomed saucepan and cook over low to medium heat, stirring gently with a wooden spoon. The sugar will clump first, then melt into a liquid and slowly turn golden. As soon as it reaches a light gold color, turn the heat off.
- Add cream and butter - The pan will retain heat, and the caramel will continue to cook, so slowly pour in the hot cream to stop the toffee from cooking further. You want to stir slow and take care because it will let out a lot of steam as you stir. Next, add the butter and continue stirring until well combined.
- Stir in cornflakes and top - Add the cornflakes and gently fold through until all the cereal is coated. Pour on top of the brownies and spread out. I like using a tablespoon to spread it out evenly.
- How to set - Allow the slice to set at room temperature for about 30 minutes, then place in the fridge for at least 4 hours, overnight is best for a really set slice that’s easy to cut up.
- How to get perfect slices - Use a large, sharp knife to slice into 4 x 4 squares. I like to wash and wipe my knife dry after each slice so the layers come out looking defined.
Notes
Chocolate - I used 70% dark cooking chocolate for this recipe for it’s slightly bitter chocolate flavor and because the brownies come out less sweet. Regular dark chocolate will also work, but the brownies come out sweeter.
Dutch processed cocoa powder - is an unsweetened cocoa powder which has been treated with alkaline and potassium carbonate to neutralize the acidity that is naturally found in cocoa powder. It’s darker in color and strong in chocolate flavor.
Storage - These brownies can be stored in an airtight container, in the fridge for up to three days.
Caramel - if your sugar begins to smell burned, it is. Theres no saving it, fill the pot with boiling water, bring it to a boil until the burned toffee is melted, then clean and start again.
Nutrition – is an approximate and is based on per slice. This recipe makes 9 slices.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories:456kcal | Carbohydrates:48g | Protein:5g | Fat:26g | Saturated Fat:16g | Polyunsaturated Fat:1g | Monounsaturated Fat:7g | Trans Fat:1g | Cholesterol:97mg | Sodium:138mg | Potassium:118mg | Fiber:3g | Sugar:32g | Vitamin A:844IU | Vitamin C:2mg | Calcium:31mg | Iron:4mg
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