I’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)
Ingredients:
- 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
Method:
- Preheat oven to 180°C (160 if fan forced).
- Grease and line a 20cm square cake tin with baking paper.
- Pop the chocolate and butter in a saucepan over low heat and stir until smooth and completely melted.
- Place the sugar, eggs, flour and cocoa into a bowl.
- Add the chocolate mixture and mix until well combined and no lumps remain.
- Pour the mixture into the lined cake tin and cook for 30–35 minutes or until set.
- Leave in the tin to cool completely.
- For the caramel crunch layer, place the sugar and water in a saucepan over low heat and stir regularly.
- Once the sugar has dissolved, turn the heat up to high and bring to the boil.
- 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.
- Add the cream, butter and salt. It will bubble up dramatically; this is to be expected.
- Stir until well combined and the butter has completely melted.
- Add the rice bubbles and pour the caramel mixture over the brownie layer.
- Use a spoon to smooth the top of the caramel crunch layer.
- Leave at room temperature for 30 minutes or until almost set. I put mine in the fridge.
- 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.
- Stir until melted and completely smooth.
- Pour over the caramel crunch layer, then sprinkle with crushed Crunchie and silver cachous and place into the fridge to set overnight.
- Cut into pieces.