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Chewy Caramel Crunch Brownies Recipe

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4.1 from 2 reviews

These Chewy Caramel Crunch Brownies offer a decadent treat featuring a rich, fudgy brownie base topped with a thick caramel layer filled with crunchy cornflakes. Combining chewy, crispy, and indulgent textures, this dessert is perfect for satisfying sweet cravings with a delightful twist on traditional brownies.

Ingredients

Brownie Layer

  • 100 g brown sugar
  • 105 g caster sugar (superfine)
  • 100 g salted butter
  • 160 g dark cooking chocolate, chopped
  • 2 large eggs, room temperature (55 g each)
  • 1 egg yolk
  • 115 g all-purpose (plain) flour
  • 25 g cocoa powder, sifted
  • 7 g vanilla extract

Cornflake Layer

  • 315 g granulated sugar
  • 250 g heavy cream, hot
  • 125 g salted butter, cut into pieces
  • 1 tsp vanilla extract
  • 200 g cornflakes

Instructions

  1. Preheat and prepare pan: Preheat your oven to 170°C (350°F) or 190°C (375°F) if not using a fan oven. Spray a 23 x 33 cm (9 x 13 inch) baking tin with oil spray and line with baking paper, leaving an overhang on the sides for easy removal. Secure the paper with clips if needed.
  2. Make brownie base: In a heatproof bowl, combine brown sugar, caster sugar, salted butter, and chopped dark chocolate. Microwave in 30-second intervals, stirring with a whisk after each until melted and smooth.
  3. Add eggs and dry ingredients: Whisk in the two eggs and one egg yolk until fully combined. Then add the all-purpose flour, sifted cocoa powder, and vanilla extract. Mix until well incorporated.
  4. Bake brownies: Pour the batter into the prepared baking tin and bake for 25 to 30 minutes. Once baked, allow the brownies to cool to room temperature.
  5. Prepare toffee for cornflake layer: In a large saucepan, cook the granulated sugar over low to medium heat, stirring gently until it dissolves and begins to boil. Continue cooking until the toffee reaches a rich golden color and 118°C (245°F), being careful not to burn it.
  6. Add cream and butter: Slowly stir in the hot heavy cream until fully combined, then add the butter pieces and mix well. Increase heat to high and cook for about 5 minutes until the caramel reaches 120°C (250°F).
  7. Combine with cornflakes: Remove the caramel from heat and gently fold in the cornflakes until evenly coated.
  8. Assemble and set: Pour the caramel cornflake mixture evenly over the cooled brownies and spread out smoothly. Let the dessert set at room temperature for 30 minutes, then chill in the refrigerator for 2 hours to fully set.
  9. Slice and serve: Use a large sharp knife dipped in hot water and dried between cuts to slice the brownies into 4×5 squares. Serve chilled or at room temperature for best texture and flavor.

Notes

  • Use good quality dark cooking chocolate for richer taste.
  • Room temperature eggs help create a smoother batter.
  • Use a candy thermometer to accurately monitor toffee and caramel temperatures.
  • Running the knife under hot water makes cutting through the sticky caramel and cornflake layer cleaner and easier.
  • Allowing the brownies to fully chill improves sliceability and texture.

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