Salted Caramel Crunch Brownie

The most amazingly rich, decadent and delicious Salted Caramel Crunch Brownie. Three layers of pure awesomeness… chocolate brownie base, caramel crunch filling and chocolate ganache topping!!!

My Facebook feed is absolutely packed with recipes. Most of the time I scroll through, but every now and then something grabs my attention and I ‘Pin It’ for later. And very occasionally, something just looks so incredible that I have to make it straight away… and that is exactly what happened when I saw a recipe for Caramel Crunch Brownies from Donna Hay. How could I possibly say no??

Salted Caramel Crunch Brownie

Anyway, the only thing I changed ingredient-wise from the original recipe was that I added some rock salt to the caramel layer. Yep I love salted caramel so much that I just had to do it! Oh and I used my Thermomix to make it, so I’ve included those instructions (along with the conventional instructions) below.
 The majority of the recipes (especially the slices) on Bake Play Smile are quick and simple. Super easy to make… and even easier to eat! This recipe however does have a few more elements. It’s kinda like the recipe you make when you want to have a bit of a play around in the kitchen or are extra inspired after watching Masterchef.

Salted Caramel Crunch Brownie

The brownie layer is just a simple brownie recipe. Nothing fancy. Easy-peasy! Chocolicious perfection. The caramel layer is where things get a bit interesting. Firstly you need to heat the sugar and water over low heat until all of the sugar has dissolved. Secondly, you need to boil the sugar liquid (without stirring it!) for about 10 minutes or until it’s golden. Donna Hay’s recipe recommends using a sugar thermometer, but I don’t know how many people have one of them lying around the house (I certainly don’t!!!) so I just let it boil until it was a medium golden colour. You then need to add the butter and cream relatively quickly and stir, stir, stir to combine! Finally, the rice bubbles get popped in and mixed together well. The top layer is a basic ganache and just gets poured over the top.

Salted Caramel Crunch Brownie So, the top and bottom layers are fairly easy, but the middle layer is the one that takes a little bit of time and patience to get right!

Salted Caramel Crunch Brownie

Oh but is it worth it in the end??? Absolutely!!!! This is such an incredibly rich brownie. It definitely comes under the category of eat in small amounts! The different layers are amazing and I loved the crunch of the rice bubbles.

Salted Caramel Crunch Brownie

Can I just say though… if you have a go at this recipe, make sure you have somewhere to take the brownie (or at least part of it!!). It only lasts a few days and trust me – you do NOT want to be eating this whole thing by yourself!

Salted Caramel Crunch Brownie

Anyway, I’m very glad this recipe came across my Facebook feed. I’m even happier that I made it. And finally, I’m massively relived that I took the rest to work the next day (otherwise I really would have had to pull my stretchy pants out of the cupboard!!).
Enjoy 🙂

Salted Caramel Crunch Brownie

The most amazingly rich, decadent and delicious Salted Caramel Crunch Brownie. Three layers of pure awesomeness... chocolate brownie base, caramel crunch filling and chocolate ganache topping!!!
Course Brownie/Slice, Slices
Cuisine Baking, Slices
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Author Bake Play Smile

Ingredients

  • For the brownie:
  • 100 g dark chocolate chopped
  • 125 g unsalted butter
  • 1 cup (175g) brown sugar
  • 2 eggs
  • 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 cream pouring
  • 50 g unsalted butter
  • 2 cups (70g) puffed rice cereal
  • 1 teaspoon crushed rock salt
  • For the Chocolate Ganache:
  • 300 g dark chocolate chopped
  • ½ cup (125ml) single cream pouring

Instructions

  1. Preheat oven to 180°C (160 if fan forced).
  2. 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. Pop 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. Make sure you brush any sugar crystals from the sides of the pan with a wet pastry brush.
  10. Once the sugar has dissolved, turn the heat up to high and bring to the boil.
  11. 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).
  12. Add the cream, butter and salt.
  13. Stir until well combined and the butter has completely melted.
  14. Add the rice bubbles and pour the caramel mixture over the brownie layer.
  15. Use a spoon to smooth the top of the caramel crunch layer.
  16. Leave at room temperature for 30 minutes or until almost set.
  17. Finally, to make the chocolate ganache, pop the chocolate and cream into a saucepan over low heat.
  18. Stir until melted and completely smooth.
  19. Pour over the caramel crunch layer and place into the fridge to set overnight.
  20. Cut into pieces.
  21. *Please note that the original recipe said not to place the slice in the fridge, however, I found that it didn't set properly without being popped into the fridge and was virtually impossible to cut until after I'd left it in the fridge overnight.

 

Salted Caramel Crunch Brownie – Thermomix Instructions:

To make the brownie –

1. Place dark chocolate and chopped butter into Thermomix bowl.

2. Melt on 50 degrees, Reverse Speed 2 for 4-5 minutes (stirring occasionally).

3. Add in the eggs, plain flour, cocoa and brown sugar.

4. Mix on Reverse Speed 2 for 30 seconds or until well combined.

5. Pour into lined 20cm square cake tin.

6. Bake in a 160 degree celsius oven for 30-35 minutes or until firm.

7. Leave in the tin to cool.

 

To make the caramel crunch –

8. Place the sugar and water into the Thermomix bowl and dissolve the sugar on 70 degrees, 4-6 mins Reverse Speed 1.

9. Pour dissolved sugar liquid into a saucepan and leave to boil for 8-10 minutes or until golden (do not stir).

10. Add the cream, butter and salt and stir to combine.

11. Stir through the rice bubbles.

12. Leave to cool to room temperature for at least 30 minutes (or until nearly set).

 

To make the ganache –

13. Grate the chocolate on Speed 8 for 10 seconds.

14. Add the cream and melt on 50 degrees, Speed 2 for 3 minutes or until melted and smooth.

15. Pour over the caramel crunch layer and place into the fridge to set overnight.

16. Cut into pieces.

 

*Please note that the original recipe said not to place the slice in the fridge, however, I found that it didn’t set properly without being popped into the fridge and was virtually impossible to cut until after I’d left it in the fridge overnight.

This has been adapted from Donna Hay’s Salted Caramel Crunch Brownie recipe which can be found here. 

 

11 thoughts on “Salted Caramel Crunch Brownie”

  1. My Mum and 3 of her friends are going away this weekend. They found the feed for this recipe last week of Donna Hay’s and tagged me in it as well as having a jovial conversation amongst themselves talking about how lovely it looked and how much they will enjoy it when I make it for them (love their enthusiasm!). I would love to make it for them but it probably won’t be for their weekend away (that thing called time!!), hopefully sometime soon. You did a gorgeous job, love your pics and the addition of that essential ingredient you and I and lots of others love sooooo much SALT! xx

    1. Bake Play Smile says:

      Oh thank you so much!! I hope they have a great weekend away!! xx

  2. The photos are making me wanna take a bite, Lucy! We have a mutual love for salted caramel, so this dessert has a place in my menu book 🙂

    Julie
    Gourmet Getaways

    1. Bake Play Smile says:

      We sure do Julie!! 🙂

  3. Anne says:

    This looks amazing!!! Love caramel and chocolate together… The pics are gorgeous and makes me want to grab them from the screen!!

  4. Oh hun, you had me at salted caramel! delicious!

    1. Bake Play Smile says:

      Hahaha me tooooo!!! 🙂

  5. erin says:

    Salted caramel EVERYTHING!

    1. Bake Play Smile says:

      Absolutely!!! 🙂

  6. Anita Sleight says:

    They look spectacular and are particularly addictive. I’ve made them twice now and the comments given make you feel like a bit of a rock star – great choice to share with everyone – thank you.

    1. Bake Play Smile says:

      Oh that’s so wonderful to hear Anita!! Thank you xx

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