salted caramel crunch brownies

DSC05019I’ve been a little absent and not fulfilling two of my January goals/New Year’s resolutions (post fortnightly on food blog, bake something for workmates once a week), so I suppose an epic slice of three layered proportions is the only appropriate attempt at compensation for such neglect. Finding my groove for 2015 proving to be a greater challenge than expected – the combination of shift work and summer do not make for consistent habits – but in any case, this was my most recent baking effort.

I don’t even know how I stumbled upon this recipe – I wanted to make some kind of outrageous brownie. Usually for such purposes I would reach for the Betty Crocker cookie mix and packet of Oreos and whip up a brownie of the slutty variety, however this slice seemed like a level up. I doubled the recipe in order that I could take some to work and be left with plenty for a birthday present (which I am about to send off today). I did not make it gluten free, however this could be easily adapted as such and would certainly taste just as good.

Makes ~ 25 small pieces (and trust me, a little goes a long way)

Recipe from Bake Play Smile (adapted slightly – using less rice bubbles, different ganache method)


  • 100g dark chocolate, chopped
  • 125g unsalted butter
  • 1 cup (175g) brown sugar
  • 2 eggs
  • ⅔ cup (100g) plain flour, sifted
  • 1 tablespoon cocoa

For the caramel crunch:

  • 2 cups (440g) caster sugar
  • ½ cup (125ml) water
  • ½ cup (125ml) single (pouring) cream
  • 50g unsalted butter
  • 1 1/2 cups (55g) puffed rice cereal
  • 1 teaspoon crushed rock salt

For the chocolate ganache/topping:

  • 300g dark chocolate, chopped
  • ½ cup (125ml) single (pouring) cream
  • 50g Crunchie bar (chocolate honeycomb), bashed with a wine bottle
  • Silver cachous


  1. Preheat oven to 180°C (160 if fan forced).
  2. Grease and line a 20cm square cake tin with baking paper.
  3. Pop the chocolate and butter in a saucepan over low heat and stir until smooth and completely melted.
  4. Place the sugar, eggs, flour and cocoa into a bowl.
  5. Add the chocolate mixture and mix until well combined and no lumps remain.
  6. Pour the mixture into the lined cake tin and cook for 30–35 minutes or until set.
  7. Leave in the tin to cool completely.
  8. For the caramel crunch layer, place the sugar and water in a saucepan over low heat and stir regularly.
  9. Once the sugar has dissolved, turn the heat up to high and bring to the boil.
  10. Cook for 8–10 minutes without stirring until the mixture is golden (if you have a sugar thermometer check that it has reached 160 degrees). For those cautious with caramel and without sugar thermometer, I advise to drop the heat once the syrup starts to turn golden to avoid burning.
  11. Add the cream, butter and salt. It will bubble up dramatically; this is to be expected.
  12. Stir until well combined and the butter has completely melted.
  13. Add the rice bubbles and pour the caramel mixture over the brownie layer.
  14. Use a spoon to smooth the top of the caramel crunch layer.
  15. Leave at room temperature for 30 minutes or until almost set. I put mine in the fridge.
  16. To make the chocolate ganache, bring the cream to boil over a low heat in a medium saucepan. When simmering, take off the heat and add the chocolate.
  17. Stir until melted and completely smooth.
  18. Pour over the caramel crunch layer, then sprinkle with crushed Crunchie and silver cachous and place into the fridge to set overnight.
  19. Cut into pieces.

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