Brownie Caramel Crunch

One of my absolute favorite things to bake are Brownies. It’s actually one of the first thing I learned to bake (thanks to my big brother who loves food and desserts as much as I do).

The brownie is something many people bake but not many get it right. It needs to have the gooey texture but still hold it’s shape, it needs to have the dark decadent chocolate flavor but not overpower you with too much, it also needs to have that layer of flakey top that is so hard for many to achieve. But ultimately it just needs to be really yummy 😎 and my brownies are JUST that. But then again is that enough? Is that EVER enough? Lol well to me.. it usually hits the mark but last night it wasent enough.. and then I saw my opens box of corn flakes cereal that had been sat on my kitchen counter for I don’t know how long 🙈… so I thought to myself ‘well it’s about time I use it and get rid of that box which is taking up too much counter space in my kitchen’ 😁

And I did just that.. here you have a delicious chocolate brownie but topped with a ooey gooey caramel crunch. It can’t get better than this! Trust me!

It’s easy to bake but the resting time can make you easily impatient and have you going into the fridge to check every ten minutes if it’s set enough for you to slice and eat .. LOL but trust me when I say – wait! Wait until it’s properly set and you will LOOOOVE it even more!

Here’s how you bake it!

INGREDIENTS :

For the brownie base :

  • 170g Chocolate (I use dark 70-80% chocolate)
  • 113g butter, cut into cubes
  • 300g (1 1/2cup)sugar
  • 3 eggs
  • 25g (1/4 cup) dark unsweetened cocoa powder
  • 1/2 tsp sea salt
  • 90g 1/2 cup + 2 tbsp flour

For the cornflake caramel crunch :

  • 300g (1 1/2 cup) sugar
  • 200ml cream
  • 100g butter
  • 1/2 tsp sea salt
  • 1 tsp vanilla
  • 170g cornflakes

METHOD :

  • Preheat your oven to 175C (350F) and line a 9×9 inch square baking tin with baking paper.
  • In a medium mixing bowl , melt the butter and chocolate over a saucepan of hot water on the stove.
  • Once melted add in the sugar and mix thoroughly using a whisk.
  • Then add in the eggs one by one while whisking. Then add in cocoa powder, vanilla and salt and whisk together.
  • Add in the flour and whisk until fully mixed in. The batter will be thick, pour and spread evenly into your prepared pan and bake for 35-40 min (until a cake tester comes out clean) at 175C (350F), take out and leave to cool completely before adding the crunch topping.
  • For the caramel crunch topping – in a medium sized saucepan, heat the sugar on medium temperature until it melts and reaches an amber/caramel color. Make sure to keep storing the sugar otherwise it can easily start to burn. Once it’s reached that color take off the heat and quickly whisk in the cream, butter, salt and vanilla.
  • There could be a clump that forms up, but don’t panic, this is normal and sometimes happens.
  • Place back on the stove at low temperature heat it back up again (even if there is a clump don’t worry it will melt away just keep stirring) and bring to a boil – it should reach 118C, which is ‘just’ u see the jam temperature.
  • While it’s heating up, pour your cornflakes into a medium bowl. Once it’s reached the right temp then take off the heat and pour into the bowl of cornflakes. Mix it all together coating all the cornflakes evenly.
  • Then pour over the cooled brownie and spread evenly out. Place into the fridge u til it’s set and easy to slice (roughly 2 hours). Slice and ENJOY!

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