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??
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.
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.
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.
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!
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!!).
Salted Caramel Crunch Brownie
- For the brownie:
- 100 g dark chocolate chopped
- 125 g 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 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
Preheat oven to 180°C (160 if fan forced).
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.
Pop 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.
Make sure you brush any sugar crystals from the sides of the pan with a wet pastry brush.
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).
Add the cream, butter and salt.
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.
Finally, to make the chocolate ganache, pop the chocolate and cream into a saucepan over low heat.
Stir until melted and completely smooth.
Pour over the caramel crunch layer and place into the fridge to set overnight.
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.
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.