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Caramel Crunch Brownies

Delicious Caramel Crunch Brownies for Sweet Indulgence

These Caramel Crunch Brownies combine rich chocolate and chewy caramel-coated cornflakes, creating a delicious dessert experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Brownie Base
  • 1 cup Brown Sugar Adds moisture and a deep caramel flavor
  • 1 cup Caster Sugar Provides sweetness and improved texture
  • 0.5 cup Salted Butter Enhances flavor and moisture; use unsalted with a pinch of salt
  • 200 grams Dark Cooking Chocolate Offers a rich chocolate experience
  • 2 large Eggs Contributes to fudgy texture
  • 1 large Egg Yolk Aids in emulsification
  • 1 cup All-Purpose Flour Provides structure; gluten-free blend can be used
  • 0.5 cup Cocoa Powder Elevates chocolate richness; avoid Dutch-processed
  • 1 teaspoon Vanilla Extract Adds warmth to flavors; better with pure extract
Topping
  • 0.5 cup Granulated Sugar Sweetens the caramel layer
  • 1 cup Heavy Cream Essential for caramelization
  • 3 cups Cornflakes Provides delightful crunch on top

Equipment

  • 9 x 13-inch baking tin
  • Heatproof Bowl
  • Medium saucepan
  • spatula
  • sharp knife

Method
 

Preparation
  1. Preheat your oven to 170°C (350°F) and prepare the baking tin with non-stick spray and parchment paper.
  2. In a heatproof bowl, combine brown sugar, caster sugar, salted butter, and chopped dark chocolate; microwave in 30-second intervals until melted.
  3. Whisk in the large eggs, egg yolk, flour, cocoa powder, and vanilla extract until just combined.
  4. Pour the batter into the prepared baking tin and smooth it out. Bake for 25-30 minutes until set around the edges and slightly soft in the center.
  5. Cool in the tin until room temperature.
  6. In a saucepan, melt granulated sugar over medium heat until golden; add hot heavy cream carefully and stir until smooth.
  7. Fold in cornflakes to the caramel mixture until well coated, then pour over cooled brownies.
  8. Allow to sit at room temperature for 30 minutes, then chill in the refrigerator for at least 2 hours before slicing.
  9. Slice into squares using a sharp knife dipped in hot water and serve.

Notes

For the best texture and flavor, use room temperature ingredients. Store brownies in an airtight container for up to 5 days.