caramel crunch brownie

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

caramel crunch

  • 2 cups (440g) caster (superfine) sugar 
  • ½ cup (125ml) water 
  • ½ cup (125ml) single (pouring) cream 
  • 50g unsalted butter 
  • 2 cups (70g) puffed rice cereal 

chocolate ganache

  • 300g dark chocolate, chopped 
  • ½ cup (125ml) single (pouring) cream
  1. Preheat oven to 180°C (350°F). Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Set aside. Place the sugar, eggs, flour and cocoa in a bowl with the chocolate mixture and mix until well combined. Pour into a lightly greased 20cm-square cake tin lined with non-stick baking paper and bake for 30–35 minutes or until set. Allow to cool in the tin. 
  2. To make the caramel crunch, place the sugar and water in a small saucepan over low heat and stir, brushing any sugar crystals from the sides of the pan with a wet pastry brush. When the sugar is dissolved, increase heat to high, bring to the boil and cook (do not stir) for 8–10 minutes until golden and the mixture reaches 160ºC (325ºF) on a sugar thermometer. Add the cream and butter and stir until well combined. Stir through the rice cereal and pour the caramel mixture over the brownie, smoothing the top. Set aside for 30 minutes at room temperature or until almost set. 
  3. To make the chocolate ganache, place the chocolate and cream in a saucepan over low heat and stir until melted and smooth. Pour over the caramel and allow to cool at room temperature for 3 hours or until set. Slice to serve. Serves 12. 

+ This brownie is best eaten within 2 days. Do not refrigerate.

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